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If you would like to try the real thing you won't be disappointed.
The meaning of the French term chateaubriand can be confusing.
Depending on whom you ask, it can either refer to a cut of steak or the method of roasting a beef tenderloin.
You can cook Chateaubriand using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Chateaubriand
- It's 1 of chateaubriand.
- You need 3 of sprigs of rosemary.
- It's 3 tbsp of cracked black peppercorns.
- It's 2 tsp of kosher salt.
- You need 1/4 cup of garlic.
- It's 3 tbsp of butter.
- It's 1 tbsp of olive oil.
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. 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. Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up.
Chateaubriand instructions
- 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!.
Like most high-quality cuts, it's best cooked rare to medium. Chateaubriand (pronounced "sha-toe-bree-AHN") is a culinary term, which, like Delmonico steak, manages to convey meaning while remaining all but undefinable. In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat. Like Delmonico steak, the chateaubriand is one of those cuts of steak that isn't named for a specific cut of meat, and its definition has also changed over the years. Descended from an old aristocratic family from Brittany, Chateaubriand was a royalist by political disposition.