Chateaubriand 'My Way'

"Chateaubriand is the most elegant form of serving a thick, aged, delicious beef tenderloin there is. This is a special-occasion or splurge dish, so don't shop for the cheapest tenderloin you can find - instead, go try that butcher shop, (yes, that high-priced one) you have always been wanting to try and ask him for his very best tenderloin."
 
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Ready In:
3hrs 30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Remove meat from refrigerator 2-3 hours before beginning to allow it to come to room temperature.
  • Keep it on a plate covered in plastic wrap during this time.
  • Heat peanut oil til smoking over high heat.
  • Remove frying pan from heat and carefully add meat.
  • Return pan to heat and sear meat on all sides, about 4-5 minutes in total.
  • Salt and pepper the meat*at the end* of searing.
  • Remove meat to an oven-proof dish and transfer to a 350-degree preheated oven until done to desired stage- guideline: 12 minutes per inch of meat thickness.
  • Check meat periodically with a thermometer to ascertain degree of doneness and remove meat from oven when it reaches the doneness you want.
  • (N. B.: This recipe is best rare to medium. Well-done, this is a colossal waste of delicious prime beef and you should probably consider eating shoe soles instead, or maybe going to McDonald's).
  • While the meat is roasting in the oven, prepare the sauce: Mix all listed sauce ingredients and using a handheld mixer, whip until you have a cream that will hold peaks and shape.
  • Thinly slice the Chateaubriand against the grain.
  • Arrange the slices on an elegant serving platter and nap with the peppercorn cream.
  • Serve more peppercorn cream on the side.
  • Accompany this dish with a variety of sauteed fresh vegetables and Dutchess Potatoes, if desired.

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RECIPE SUBMITTED BY

Who am I: A Swiss-trained professional chef de cuisine, also a talented graphic artist who lives on Boston's South Shore.
 
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