Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chateaubriand. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. Watch this video to learn how to prepare Chateaubriand from a whole tenderloin. Chateaubriand and wine sauce is a classic of the French kitchen. Delicious and decadent, use this staple on steaks, burgers, and more.
Chateaubriand is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Chateaubriand is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chateaubriand using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chateaubriand:
- Make ready 1 chateaubriand
- Make ready 3 sprigs of rosemary
- Get 3 tbsp cracked black peppercorns
- Prepare 2 tsp kosher salt
- Make ready 1/4 cup garlic
- Take 3 tbsp butter
- Get 1 tbsp olive oil
Many mistakenly think that chateaubriand is an actual cut of beef, but the term only refers to the recipe. The name is synonymous with luxury and haute cuisine. Contrary to popular belief Chateaubriand is not a cut of meat. Rather, it is a method of preparation, or a recipe.
Instructions to make Chateaubriand:
- Wrap chateaubriand tightly in clean towel.
- Pound with mallet. Preheat oven to 300 ° F.
- Make paste out of rosemary, garlic, salt, pepper and olive oil. I used a food processor to do this.
- Rub paste onto meat.
- Melt 1 tsp. Of olive oil and butter in oven - proof pan. I used a cast iron pan. Brown meat on both sides.
- Transfer pan to oven. Cook until internal temperature is 125°F. About 20 to 30 minutes.
- Let meat rest for 5 minutes.
- Pour butter in pan over meat.
- Meat should be rare, but if it is overdone it will still be good. Enjoy!
Contrary to popular belief Chateaubriand is not a cut of meat. Rather, it is a method of preparation, or a recipe. Chateaubriand is a classic french dish. Do not be misled while you may or may not like the recipe it is not Chateaubriand. For the steak dish, see Chateaubriand (dish).
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