Roasted Chateaubriand With Red Wine Mushroom Reduction And Pommes Puree Recipes

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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.

CHâTEAUBRIAND



Châteaubriand image

Provided by Victoria Granof

Categories     Roast     Valentine's Day     Quick & Easy     Dinner     Beef Tenderloin     Red Wine     Winter     Shallot     Cookie     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled

Steps:

  • 1. Preheat oven to 450°F.
  • 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
  • 3. Season the meat with salt and pepper, then brown it in the pan on all sides.
  • 4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
  • 5. Transfer the meat to a cutting board and tent it with foil.
  • 6. Pour all but a thin film of fat from the pan.
  • 7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
  • 8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
  • 9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
  • 10. Carve the meat in thick slices and drizzle with the pan sauce.

CHATEAUBRIAND HENRI IV



Chateaubriand Henri Iv image

A French classic

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 13

1 pound center cut beef tenderloin
4 slices beef marrow
4 scallions, finely sliced
1 large mushroom, finely sliced
2 tablespoons dry red wine
1 teaspoon rosemary
Freshly ground salt, to taste
Freshly ground pepper, to taste
Clarified butter
Anchovy Butter, recipe follows
3 tablespoons butter
1 teaspoon anchovy paste
1 tablespoon chopped parsley

Steps:

  • Cut pocket lengthwise in side of tenderloin, leaving 1/2-inch uncut at each end. Place marrow into hot pan and add spring onions. Fry gently and add mushrooms. Add wine, rosemary, and salt and pepper. Scrape mixture to one side of pan so it cooks indirectly over the heat.
  • Preheat broiler. Stuff pocket of meat with mushroom-onion mixture. Tie meat at each end to secure filling and season with salt and pepper. Brush roasting rack with butter and place meat on rack, basting with more butter. Broil 2 inches from heat, 5 minutes on each side, basting frequently. Cut into 1/2-inch thick slices. Smooth over with anchovy butter.
  • Place butter, anchovy paste and parsley on a board and work together into a smooth paste.

CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU POTATOES



Chateaubriand with Bearnaise Sauce and Chateau Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h

Number Of Ingredients 17

10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves
1 whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
Salt
Freshly ground black pepper
8 tablespoons butter
20 tourneed small white potatoes
1 tablespoon finely chopped parsley
For the Sauce:
3 tablespoons white vinegar
3 tablespoons white wine

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.

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