CHATEAUBRIAND FOR TWO
Steps:
- Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
- Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
- Combine all ingredients thoroughly and store in an airtight jar or container.
ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND POMMES PUREE
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes.
- Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes.
- Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.
- Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven.
- To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve.
CHATEAUBRIAND WITH BEARNAISE SAUCE WITH CHATEAU POTATOES
Source: Emeril Lagasse www.foodtv.com Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999.
Provided by Andy Wold
Categories Roast Beef
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the Sauce: Preheat the oven to 400°F (205°C).
- Season the beef with salt and pepper.
- In a large skillet, over high heat, melt the butter.
- Add the beef and sear for a couple of minutes on each side.
- Place in the oven and roast for 20 to 25 minutes for medium rare.
- Remove from the oven and rest for 5 minutes before slicing.
- For the Potatoes: Cut potatoes into a "tournee"-- a football shape.
- In a sauté pan, over medium heat, melt 8 tablespoons of butter.
- Add the potatoes and season with salt and pepper.
- Sauté the potatoes for 3 to 4 minutes.
- Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
- Remove from the oven and add the parsley.
- For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
- Bring the liquid to a boil and reduce to 1 tablespoon.
- Add 1 tablespoon of water.
- Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
- Whisk until frothy.
- In a steady stream, add the butter until the sauce thickens.
- Season with salt and pepper.
- Strain the sauce through a chinois and set aside.
Nutrition Facts : Calories 1893.1, Fat 128.9, SaturatedFat 62.5, Cholesterol 551.5, Sodium 1239.8, Carbohydrate 74.6, Fiber 7.3, Sugar 3.3, Protein 104.2
CHATEAUBRIAND
A classic version, easy to make and flavorful.
Provided by Rayna
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 2
Number Of Ingredients 4
Steps:
- Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
- Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.
Nutrition Facts : Calories 710.6 calories, Cholesterol 218.7 mg, Fat 50.1 g, Protein 61.9 g, SaturatedFat 19.1 g, Sodium 207.2 mg
CHâTEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHâTEAU POTATOES, AND BéARNAISE SAUCE
Steps:
- To prepare potatoes: Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter over medium-low heat in a large nonstick sauté pan. Add the potatoes and sauté for about 15 minutes, or until light golden brown and cooked through. Season with salt and pepper to taste, and toss with the parsley. Keep warm.
- To prepare béarnaise sauce: Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream. Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
- To prepare châteaubriand: Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak. Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat. Sear the steak on all sides for about 4 minutes, or until browned. Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium. Remove from the broiler and let rest about 5 minutes before cutting.
- For the lobster: Remove the shell from the lobster tail meat and season the lobster with salt and pepper. Combine the butter and garlic and spread on the lobster meat. Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the lobster is just cooked through.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHATEAUBRIAND WITH CHATEAU SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay out a length of cheesecloth or a clean kitchen towel on a flat surface. Stand the piece of meat vertically - like a pole - in the center of the cloth. Press the top down with the hands to partly flatten. Cover completely with the cloth. Using a meat pounder or heavy skillet,pound meat until it is the shape of a large, thick patty about 1 1/2 inches thick and about 5 to 6 inches in diameter. Sprinkle the meat with salt and pepper.
- Heat the oil in a heavy skillet and add the meat. Cook over moderately high heat about 5 minutes or until meat is browned and slightly charred on one side. Turn the meat and cook 5 minutes.
- Turn the meat once more and cook 3 minutes.
- Transfer the meat to a warm platter and cover loosely with foil to keep warm.
- Pour off the fat from the skillet and add the shallots. Cook briefly, stirring, and add the wine. Cook about 1 minute and add the broth and tarragon. Add any juices that may have accumulated around the beef as it stands. Cook about 3 minutes or until the sauce is reduced to about 1/3 cup. Swirl in the butter.
- Transfer the meat to a clean skillet and heat. Strain the sauce over the meat and serve sliced on the bias with an equal portion of the sauce spooned over each serving.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams
CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND
This is the perfect romantic dinner because Chateaubriand is classically prepared for two. Traditionally, Chateaubriand is served with béarnaise sauce and Chateau potatoes. Preparing the potatoes may seem like a lot of work, but this is a special meal for a special occasion, and well worth the extra effort. From cooking.com. Times are approximately.
Provided by lazyme
Categories Steak
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- TO PREPARE THE CHATEAU POTATOES:.
- Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long.
- Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly).
- Melt the butter over medium-low heat in a large nonstick saute pan.
- Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through.
- Season with salt and pepper to taste, and toss with the parsley.
- Keep warm.
- TO PREPARE THE BEARNAISE SAUCE:.
- Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil.
- Lower the heat to a simmer and reduce the liquid by half.
- Let cool until lukewarm.
- Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream.
- Add the butter and whisk until the sauce thickens again.
- Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary.
- Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
- TO PREPARE THE CHATEAUBRIAND:.
- Preheat the broiler.
- Season the steak with salt and pepper, and place in a shallow bowl.
- Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak.
- Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat.
- Sear the steak on all sides for about 4 minutes, or until browned.
- Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium.
- Remove from the broiler and let rest about 5 minutes before cutting.
- FOR THE LOBSTER:.
- Remove the shell from the lobster tail meat and season the lobster with salt and pepper.
- Combine the butter and garlic and spread on the lobster meat.
- Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the lobster is just cooked through.
- TO SERVE:.
- Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle.
- Cut the Chateaubriand in half and place it cut side down onto the béarnaise sauce.
- Place the lobster beside the Chateaubriand so that it curls around the steak.
- Arrange the potatoes on the other side of the steak.
- Spoon more béarnaise sauce over the steak and along the length of the lobster.
- Drizzle extra béarnaise around the edge of the plate, if desired.
- WINE RECOMMENDATION:.
- If you are looking for wines to match the food, try either a Sauvignon Blanc from California or a Pouilly Fume from the Loire Valley in France. If you prefer red wine, choose a West Coast Pinot Noir or a French Burgundy.
CHATEAUBRIAND FOR TWO
While searching for French Canadian recipes to post for Culinary Quest 2015, I found this recipe: Chateaubriand for Two with Lobster Tails, Chateau Potatoes, and Bearnaise Sauce on cooking.com website. I left off the lobster tails, but one could still add 2 lobster tails. Serve this with salad and bread for a wonderful...
Provided by Lynn Dine
Categories Other Sauces
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. TO PREPARE THE CHATEAU POTATOES: Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter over medium-low heat in a large nonstick saute pan. Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through. Season with salt and pepper to taste, and toss with the parsley. Keep warm.
- 2. TO PREPARE THE BEARNAISE SAUCE: Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream. Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
- 3. TO PREPARE THE CHATEAUBRIAND: Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Sear the steak on all sides for about 4 minutes, or until browned. Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium. Remove from the broiler and let rest about 5 minutes before cutting
- 4. TO SERVE: Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle. Cut the Chateaubriand in half and place it cut side down onto the bearnaise sauce. Place the lobster beside the Chateaubriand so that it curls around the steak. Arrange the potatoes on the other side of the steak. Spoon more bearnaise sauce over the steak and along the length of the lobster. Drizzle extra bearnaise around the edge of the plate, if desired.
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- Melt a tiny bit of butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper and stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, about 2-3 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 3 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it and set aside. Melt 1/2 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
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