How To Make Chateaubriand Food

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HOW TO COOK CHATEAUBRIAND



How to Cook Chateaubriand image

You don't need to go to a fancy French restaurant to have decadent chateaubriand. Trim 2 pieces of center-cut beef tenderloin and sear them over high heat on the stove or grill. Then transfer the tender meat to the oven where it will roast...

Provided by wikiHow

Categories     Beef and Lamb

Number Of Ingredients 3

2 1 3⁄4 pounds (790 g) cuts of chateaubriand (center-cut beef tenderloin)
1 tablespoon (15 ml) olive oil
3 tablespoons (42 g) butter

Steps:

  • Preheat the oven to 350 °F (177 °C) and trim the chateaubriand. Get out 2 1-3/4 pound pieces of chateaubriand and use a sharp paring knife to cut away the silverskin and visible fat. You may need to use your fingers to pull the silverskin away from the meat. The silverskin is the silvery membrane on the surface of the meat. If you don't remove it, the membrane will make the meat tough.
  • Heat the olive oil over high heat for 2 minutes. Pour 1 tablespoon (15 ml) of olive oil into a large, oven-safe grill pan or skillet and turn the burner to high. Heat the oil until it becomes hot and shimmery. Avoid using extra-virgin olive oil because it has a lower smoke point and will burn. If you prefer, you can sear the chateaubriand on a charcoal or gas grill instead of on the stove top.
  • Season the chateaubriand and sear it for 3 to 4 minutes. Right before you're ready to sear the meat, sprinkle salt and pepper to taste over each side of the chateaubriand. Immediately lower both pieces of meat into the hot grill pan or skillet. Let the meat sear without moving them so they brown evenly. The chateaubriand should sizzle as soon as you place it in the pan. If it doesn't, you grill pan needs to be hotter.
  • Turn the meat and sear it in butter for 3 to 4 more minutes. Use tongs to flip the chateaubriand over and add the butter to the grill pan. Sear the meat until it's browned on all sides and then turn off the burner. If you like, you can carefully spoon hot butter over the meat as it sears.
  • Transfer the chateaubriand to the preheated oven. Put on an oven mitt and open the oven door. Put the grill pan with the seared chateaubriand in the center of your oven.
  • Roast the chateaubriand until it reaches 130 °F (54 °C) to 135 °F (57 °C). Insert an instant-read thermometer into the thickest part of the meat. Cook the chateaubriand to 130 °F (54 °C) for rare or 135 °F (57 °C) for medium-rare. You can begin checking the meat after roasting it for 15 to 20 minutes. Keep in mind that the meat will continue to cook a little as it rests.
  • Remove and rest the meat for 10 to 15 minutes. Wear oven mitts to remove the hot grill pan from the oven. Use tongs to move the chateaubriand onto a plate or cutting board and cover the meat loosely with aluminum foil. Let the meat rest so the juices redistribute within the meat.

CHATEAUBRIAND FOR TWO



Chateaubriand for Two image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 15

1 1/4 pounds beef tenderloin, trimmed
4 large baking potatoes, like russets
2 tablespoons Essence, recipe follows
2 tablespoons canola oil
2 carrots, peeled and cut into 2-inch pieces
2 large turnips, peeled and halved
1 cup beef stock
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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



Roasted Chateaubriand with Red Wine-Mushroom Reduction and Pommes Puree image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 2 servings

Number Of Ingredients 19

2 pounds Yukon Gold potatoes, peeled and cut into 2- to 3-inch pieces
2 cups cold heavy cream
3 cloves garlic
1 stick (8 tablespoons) unsalted butter, cut into pieces
Kosher salt
Extra-virgin olive oil, for seasoning
Coarse sea salt
1 1/2 pounds chateaubriand roast (the center-cut portion of the beef tenderloin), trimmed of fat and silver skin and tied at 1/2-inch intervals with butcher's twine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 1/2 cups quartered mushrooms such as cremini, shiitake or chanterelle
4 garlic cloves, peeled and smashed
4 sprigs fresh thyme plus extra fresh thyme leaves, for garnishing
2 tablespoons minced shallot
1/2 cup dry red wine
2 cups veal or beef broth
1/4 cup heavy cream

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



Chateaubriand image

A classic version, easy to make and flavorful.

Provided by Rayna

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 2

Number Of Ingredients 4

2 (8 ounce) fillets beef tenderloin filet, 1 1/2 inch thick
2 tablespoons vegetable oil
freshly ground black pepper to taste
2 tablespoons butter

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

CHATEAUBRIAND



Chateaubriand image

Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then tossed).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 twenty-ounce piece tenderloin, cut from large end (head)
1 teaspoon olive oil
Coarse salt and freshly ground black pepper
Bearnaise Sauce

Steps:

  • Heat oven to 250 degrees. Stand meat on its wider-cut end on a solid work surface. Fold a kitchen towel lengthwise once or twice into a wide band, and drape it loosely around the upright meat like a scarf. Gather the ends of the towel, and twist to form a tight collar that will hold meat in a round shape during pounding; grasp securely in one hand. With the other hand, pound top of meat with a meat mallet until flattened into an oval steak about 2 inches thick and 5 to 7 inches wide.
  • Heat a medium grill pan over high heat until it is very hot. Rub steak with oil, and season with salt and pepper.
  • Place steak on grill pan at an angle to ridges, and cook until ridges leave clear marks, 2 1/2 to 3 minutes. Turn, maintaining same angle and repeat on second side. Turn again, rotating so visible grill marks are perpendicular to ridges. Cook until a crisscross is clearly marked, 2 1/2 to 3 minutes. Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or propping against a potato, shifting meat so entire edge gets browned. Grill a total of 10 to 12 minutes, depending on thickness of steak and desired degree of doneness.
  • Meat will be barely springy to the touch, indicating that it is still rare. Transfer to a small shallow roasting pan, and place pan in oven for 15 minutes. Remove to a cutting board; slice thin on a bias. Place on a warm serving platter, and pour pan juices over. Serve with bearnaise sauce on the side.

CHATEAUBRIAND WITH CHATEAU SAUCE



Chateaubriand With Chateau Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 center-cut fillet of beef, about 1 1/4 pounds and about 7 inches long
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon corn, peanut or other vegetable oil
1/4 cup finely chopped shallots
1/3 cup dry white wine
1/3 cup fresh or canned beef broth
1/4 teaspoon dried tarragon
2 tablespoons butter

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

THE CLASSIC FRENCH CHATEAUBRIAND



The Classic French Chateaubriand image

Chateaubriand and wine sauce is a classic of the French kitchen. Delicious and decadent, use this staple on steaks, burgers, and more.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 1h5m

Yield 3

Number Of Ingredients 9

1 pound beef tenderloin (center cut)
Salt (to taste)
Freshly ground black pepper (to taste)
3 tablespoons unsalted butter (softened and divided)
2 tablespoons olive oil
1 medium shallot (finely chopped)
1/2 cup dry red wine (medium-bodied)
1/2 cup demi-glace
1 tablespoon fresh ​tarragon (chopped, or 2 teaspoons dried​)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 375 F. Evenly season the beef with salt and pepper.
  • Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly.
  • Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.
  • Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
  • Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.
  • While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.
  • Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
  • Continue boiling the sauce until it reduces by half.
  • Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.
  • Remove the sauce from the heat and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with salt and black pepper as needed.
  • Slice the meat on the diagonal and serve with the wine sauce. Enjoy.

Nutrition Facts : Calories 766 kcal, Carbohydrate 9 g, Cholesterol 165 mg, Fiber 1 g, Protein 39 g, SaturatedFat 24 g, Sodium 873 mg, Sugar 3 g, Fat 60 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g

CHATEAUBRIAND STEAK



Chateaubriand Steak image

Recipe for beef fillet invented by Montmirail, chef to Vicomte Chateaubriand. It's absolutely sublime!

Provided by 162120

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Wipe the steak with kitchen towel and bash it a couple of times on each side with a meat bat. Season generously with freshly ground black pepper and put to one side to come to room temperature.
  • Put the shallots, thyme, bay leaf, mushrooms and wine into a pan and reduce almost entirely. Add the stock and reduce again until there is about 1/4 pt left. Strain and whisk in the maitre d hotel butter until the sauce thickens. Put the sauce in a bowl over warm water until ready to serve.
  • Season the steak with salt and brush it generously with melted butter and olive oil. Brush the grill grid with oil before placing the steak on it and grill 9 mins each side for rare, 11 mins medium and 12 mins well done.
  • Cut the cooked steak on a carving board and carve it at a slight angle with a very sharp knife into about 6 slices (depending on the size of the steak). Serve with the Chateaubriand sauce handed round separately.
  • Goes well with watercress and roast potatoes sprinkled with fresh herbs
  • Cheats sauce. You can speed the whole thing up by using a can of good quality consomme, a chicken stock cube, 4oz butter, 1 tbs finely chopped parsley, 1 tbs lemon juice, salt, black pepper and a pinch of cayenne pepper. Reduce and serve with the steak as above.

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Chateaubriand Roast Cooking Instructions. Thaw product on a dish in the refrigerator. 1.Preheat oven to 350°F. 2.Lightly brush roast with olive oil and season with salt and pepper. 3.Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 2 pound roast will take about 30 minutes to cook) or to desired internal temperature.
From mychicagosteak.com


HOW TO COOK CHATEAUBRIAND JAMES MARTIN - FOODRECIPESTORY
How to cook chateaubriand james martin. Remove defrosted meat from the vacuum packaging and pat dry with kitchen paper. Evenly season the beef with salt and pepper. Method to make the béarnaise sauce place the vinegar white wine peppercorns and shallot into a small saucepan and bring to. The best is of course subjective but the reverse sear method is …
From foodrecipestory.com


HOW TO COOK CHATEAUBRIAND WITH PORCINI SAUCE - CHEZ LE ...
Add the wine to the pan and bring to the boil. Stir thoroughly to loosen all the residue at the bottom of the pan. Let the mixture reduce by half and add in the chopped porcini mushrooms. Add the stock and mushroom juices to the pan and continue to simmer until the sauce is thick. Add the remaining butter to the pan along with the chopped tarragon.
From chezlerevefrancais.com


CHATEAUBRIAND - BBC GOOD FOOD
How to cook Chateaubriand. Fillet steaks are usually cut rather thick – up to 5cms/2”. Most cooking details on pre-packed steaks suggest wildly exaggerated cooking times. Provided the steak is at room temperature and the pan is properly heated, a general guide would be up to four minutes each side and a resting time of at least four minutes ...
From bbcgoodfood.com


HOW TO MAKE CHATEAUBRIAND SAUCE - ALL INFORMATION ABOUT ...
How To Prepare Chateaubriand Sauce. Named for French romantic novelist and statesman Francois Rene Vicomte de Chateaubriand (1768 - 1848, the recipe was created by his chef Montmireil. Many think of chateaubriand, as a cut of meat but it is not. It is a recipe that most food historians cannot agree on.
From therecipes.info


JAMIE OLIVER CHATEAUBRIAND RECIPE - 41+ BASIC FOOD VIDEOS ...
The ingredients needed to make chateaubriand steak with delicious bearnaise sauce: To taste freshly ground black pepper, to taste 3 tablespoons … preview / show more. Jamie shows you his way to cook the perfect beef steak and let’s you in on the secret of how to get the best from your butcher. 1/2 cup · dry red wine ; Get and share best recipes about recipe for chateaubriand …
From jamieoliverrecipes.eu.org


HOW TO COOK CHATEAUBRIAND - VIVA RECIPES
October 21, 2015. Have you ever wanted to get good at beef recipes, roast recipes, french food, main dish recipes, romantic recipes, less than 30 minutes, oven and grill recipes. Well look no further than this tutorial on How To Cook Chateaubriand. Follow Videojug’s industry leaders as they guide you through this advice video.
From vivarecipes.com


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