Chateaubriand is also called a French steak. It is made of the middle piece of a beef tenderloin. Chateaubriand can be used for a real scorecard for people who plans to bring their love one to a night dinner because it is extremely delicious and special like your partner.
Unfortunately, beef tenderloin or the chateaubriand steak is not that cheap rather it is expensive that some cost over a 100 dollars but maybe that’s why it’s so delicious because you do not get it so often.
Chateaubriand steak – recipe
Chateaubriand is purely indulging. The beef tenderloin is simply so delicious, and it can get so tender that you can chew it with your eyebrows – as they say. It’s always so good to taste red beef, and it’s a sacred crime to completely pass the chateaubriand until it cools down and dry. DO NOT DO THAT especially this expensive exquisite, mouthwatering dish.
You need it
- Chateaubriand meat – you can either cut them beforehand at approximately 8 cm long or leave it as it is
- Fats – butter and olive oil
- Salt and pepper
How to roast your Chateaubriand Meat
- Turn on the oven at 180 ° C.
- Dip the meat dry with a little roll of paper.
- Season the beef. Sprinkle generously with salt and pepper. It is important that it is nicely coated.
- Put a generous amount of olive oil in a skillet, turn on the heat, and let it shimmer for about 2 minutes.
- Put the meat in to it. Sear and brown well on each sides – such that it has 8 minute time in total. Tip: it’s good to have the meat sitting out at a room temperature before cooking it.
- Add the butter, thyme and garlic. Allow it to warm through.
- Put the pan/skillet into the oven and let it cook for about 8 minutes. Every 2 minutes, baste the beef all over with the juices that is in the skillet. Turn over to ensure even cooking on all sides. This will result in a medium to rare beef. Adjust the oven time depending on your preference.
- Remove the meat from the oven and let it rest for approx. 15 minutes. It is important to let the temperature down in order to avoid the cooking process that may take place inside the beef. Cut and serve.
It does not take long. So in most cases, you may want to think of the accessories before you begin to roast your chateaubriand.
Then there must be some good sauce. It may be a mushroom sauce, red wine sauce or a good béarnaise sauce. You may do or prepare that by yourself or buy a ready-made one. There are a lot of good, well-prepared béarnaise sauces. It’s not because béarnaise sauce is hard to make, but it’s time-consuming and demanding.
Cooked or steamed vegetables can also be eaten together with the beef.
French wine for French steak
And to the very end, wine has to be served. The steak is grateful to wine as long as it is red and of good quality, of course.
I think it must be a French wine when the steak is French. If you have spent a lot of money on the meat, you might also want to spend a little on the wine. So a Haut Medoc could be a good choice. Conversely if you think when you have spent so much money on a good piece of meat, then the wine should not be a cheap one, so a Châteauneuf-du-Pape might be the right one for you.
The chateaubriand on the picture is cut into two – should it be really romantic, you should share it.
Preparation time: 5 minutes
Cooking time: 35 minutes