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Title: How to Cook a Chateaubriand
Author: Robert Jackson
Article:
This luxurious chateaubriand recipe makes the perfect main
course for a special dinner party. The robust flavor of the
portobello mushrooms and slight sweetness of the Madeira wine
compliment the succulent beef perfectly!
Ask you butcher to take a cut from the thickest part of the
center-cut beef tenderloin and to trim it of any sinew or fat.
When you get it home, wrap tightly in cling wrap and twist the
ends. Then roll it to even up the shape before refrigerating for
24 hours.
What is Chateaubriand?
Chateaubriand is a small roast extravagantly cut from the center
of the beef tenderloin. In the 200 years since it was first
prepared by the Vicomte de Chateaubriand's chef, Montmireil, we
seem to have lost its exact dimensions. Some people will tell
you that it can be as little as 1 & 1/2 inches thick, which is
essentially a tenderloin steak and not a chateaubriand at all!
There is even disagreement in really old cookbooks in which the
meat ranges from three to five inches thick, and weighs 12 to 16
ounces. For this chateaubriand recipe, we shall use a generous 1
to 1 1/2lb fillet. Chateaubriand with Portobello Mushrooms and
Madeira Wine Jus Courtesy of
http://www.gourmet-food-revolution.com/
INGREDIENTS Serves 2
1lb to 1 1/2lb (500g to 750g) center-cut beef fillet 2 large
portobello mushrooms, washed & unpeeled 2 cloves garlic
(optional) 4 tablespoons olive oil Knob butter 1 tablespoon
brandy 1/2 cup (4 fl oz) Madeira Wine (or red wine if you
prefer) salt and freshly milled black pepper
METHOD
For this chateaubriand recipe, you will need a large cast iron
or steel frying pan or skillet - one without a wooden or plastic
handle that can go inside the oven. If you don't have one, use a
medium size, lightly oiled heavy based roasting tin for the oven
cooking, and a frying pan for the stove top cooking.
1. Preheat the oven to 445F, 230C, gas mark 8. If you are using
a different pan for the oven cooking, put it in the oven to get
really hot.
2. Unwrap the chateaubriand and season with freshly milled black
pepper.
3. Put the pan that you are using on the stove over a
medium/high heat and add 2 tablespoons of oil. Allow it to get
very hot until it just starts to smoke.
4. Keeping the heat on high, add the beef fillet to the pan and
quickly sear one side, and then the other. This should only take
a minute or two at the most to achieve a crusty golden seal.
5. Now put the pan straight into the oven (or transfer to the
preheated oven pan) on the middle shelf and roast for 10 to 15
minutes depending on how rare you like it.
6. While that's happening, cut the mushrooms into thick slices.
If you are using the garlic (some folk prefer not to mix romance
with garlic!), chop it finely. Now pour yourself a glass of
wine.....and relax for a few minutes!
7. When the chateaubriand is ready, remove it from the oven and
carefully transfer to a warmed plate and cover loosely with a
piece of tin foil. Then leave it to rest for 15 minutes.
8. Reheat the stove top pan or skillet with about 2 tablespoons
of the fat and juices from the beef pan. When it's hot, add a
knob of butter.
9. Add the garlic to the pan and quickly stir through the hot
fat to color slightly. Then add the sliced mushrooms and a
seasoning of salt and freshly milled black pepper.
10. Now sauté the mushrooms for about 2 minutes turning
frequently adding a little more oil if the pan becomes too dry.
11. Turn the heat up to maximum and deglaze the pan by adding
the brandy. If you are feeling like a professional chef by now
(!), and you are heating by gas, tilt the pan towards the open
flame to let it flambé.
12. Once the brandy has all but evaporated, turn the heat down
to low and add the Madeira wine. Allow it to simmer gently and
reduce for about a minute.
TO SERVE
Carve the beef fillet in thick slice and arrange on a warm
serving plate. Pile the mushrooms on top and drizzle the Madeira
jus over.
About the author:
Robert Jackson has worked all of his life in the hospitality
business. Now at http://www.gourmet-food-revolution.com/, he
shares his views, ideas, tips and guidance on entertaining at
home.......with style, and ease!
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