Chateaubriand 'My Way'

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“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.”
3hrs 30mins

Ingredients Nutrition


  1. Remove meat from refrigerator 2-3 hours before beginning to allow it to come to room temperature.
  2. Keep it on a plate covered in plastic wrap during this time.
  3. Heat peanut oil til smoking over high heat.
  4. Remove frying pan from heat and carefully add meat.
  5. Return pan to heat and sear meat on all sides, about 4-5 minutes in total.
  6. Salt and pepper the meat*at the end* of searing.
  7. 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.
  8. Check meat periodically with a thermometer to ascertain degree of doneness and remove meat from oven when it reaches the doneness you want.
  9. (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).
  10. 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.
  11. Thinly slice the Chateaubriand against the grain.
  12. Arrange the slices on an elegant serving platter and nap with the peppercorn cream.
  13. Serve more peppercorn cream on the side.
  14. Accompany this dish with a variety of sauteed fresh vegetables and Dutchess Potatoes, if desired.

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