Chateaubriand With Portabella Bacon Sauce Food

CHATEAUBRIAND WITH PORTABELLA-BACON SAUCE

Steps:

• Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups.
• Reduce the red wine to about 1 cup in a separate saucepan.
• Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp, but not burned; remove and set aside.
• Add shallots to the pan, cook till translucent, and stir in the diced mushrooms.
• When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer.
• Add the reduced beef broth and thyme and simmer for 30 minutes.
• Mix in the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking.
• When ready to serve, whisk in the butter and season with salt and pepper.
• If the sauce become to thick thin it out with a little water.
• Chateaubriand: Preheat the over to 400 degrees.
• Season the meat generously with salt and pepper.
• Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides.
• Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115-118 degrees for rare, 120 for medium rare).
• Remove from oven, cover loosely with foil, and allow to rest for 20 minutes.
• Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce.
• Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side.

ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND POMMES PUREE

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 AND CHATEAU POTATOES

Steps:

• Preheat the oven to 400 degrees F. 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. Serve with potatoes and chateaubriand sauce
• For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute 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.

CHATEAUBRIAND WITH COGNAC SAUCE

Steps:

• Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
• Preheat oven to 450°F degrees.
• In large skillet, heat oil and brown meat on all sides.
• Place meat on a rack in roasting pan; set skillet aside.
• Roast meat to desired doneness, about 40 minutes for medium-rare.
• To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened.
• Stir in stock, scraping up brown bits.
• Bring to a boil and cook until reduced by half.
• Add cognac and boil one minute.
• Reduce heat to low and whisk in mustard, then butter, one piece at a time.
• Cook just until butter is melted.
• Stir in parsley and season to taste with salt and freshly ground black pepper.
• Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.

CHRISTMAS CHâTEAUBRIAND

Steps:

• Pat tenderloin dry and rub with celery salt and black pepper. Cut bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl. Pour off all but 1 tablespoon bacon fat. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. With tongs transfer tenderloin to a plate.
• To kettle add wine, bacon, and rosemary and boil mixture 1 minute. Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125°F. for medium-rare. With tongs transfer tenderloin to a cutting board and let stand 10 minutes.
• While tenderloin is standing, cut bell pepper into 1/4-inch dice. With a slotted spoon discard bacon from cooking liquid. Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups.
• Cut tenderloin into 1/4-inch-thick slices and arrange on a platter. Spoon some of sauce over tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side.

PORTOBELLO BACON

Steps:

• Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and spray generously with nonstick cooking spray.
• Mix together the brown sugar, granulated garlic, paprika and salt on a plate to combine.
• Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
• Press both sides of each mushroom slice in the spice mixture, then place on the wire rack on the baking sheet. Bake until dried, crispy and deep golden brown, 20 to 25 minutes.