Chateaubriand
Chateaubriand is a grilled or roasted steak made from the front of the beef tenderloin. Larousse Gastronomique calls this food about 3 cm thick beef tenderloin steak, named after the name of Vicont de Chateaubriand name to this food given his chef Montmireil in the early 19th century. Ideally, this food could be made by readiness level medium or medium rare so that the internal temperature of the meat is 52 to 54 degrees C.
Preparation time: 30-40 minutes, with the “rest” of meat 1 hour
Level: Medium
Serves: two
Ingredients:
Steak:
A cut of about 20 cm long of beef tenderloin
Sea salt and black pepper for seasoning
25 g of butter to brown the meat
Sauce:
150 ml of chicken broth
100 ml of red wine
50 ml of whipped cream
1 tbsp flour
Sea salt and black piper for seasoning
Herb potatoes:
4-5 medium potatoes cut into sectors
25 g butter
Sea salt for seasoning
1 garlic head divided to gloves
A small bouquet to flavor the fresh thyme
Fried champignons:
A handful of smaller champignons
3 tablespoons olive oil for frying
Black pepper and sea salt for seasoning
Preparation:
- Clean the beef fillet from the grease and silverskin. Cut about 20 cm long perfect clean tenderloin piece
- Sprinkle sea salt and black pepper on the cutting board and roll the meat inside this mixture.
- Heat the oven to 200 degrees C and ideally use the food thermometer to determine the internal number of meat.
- Insert the temperature sensor in the center of the meat and cook at 200 degrees C until the internal temperature of the meat reaches 52 to 54 degrees C.
- Lift the meat out of the oven and place it on the cutting board or grate “rest”. Let the meat rest for at least 15-20 minutes
- Wash the potatoes and cut them into sectors, set the oven mold under the bark, add the garlic cloves with sea salt, add butter, turn the temperature of the oven to the maximum (280 to 300 degrees), and place the potatoes in the oven. When the oven reaches the maximum temperature, the potatoes are usually golden brown and soft.
- When the potatoes are ready, leave the oven door open, chop the bouquet of rosemary finely, and sprinkle on the potatoes.
- At the same time, prepare mushrooms. Fry the champignons on higher heat for about 5 minutes, season with black pepper and sea salt
- Prepare the sauce. In a thick saucepan, chicken broth boil, add red wine, and whipped cream, and season with sea salt and black pepper. Dissolve 1 tablespoon of flour in a small amount of cold water and gradually add to the sauce until the sauce acquires the necessary thickness when boiling.
- Once the meat has rested, melt or above the middle temperature and brown the meat from each side to a beautiful brown. Season with black pepper.
- If the meat is browned, cut the meat into four slices with a sharp knife and set it nicely on the plate.
- Add potatoes, garlic and mushrooms, and sauce to the meat.
Serve immediately.
Ready !!
