Blog single

FoodAuthentic Châteaubriand recipe

Authentic Châteaubriand recipe

Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true aristocrat of French cuisine. Carefully seasoned and grilled meat is cut into slices and served with either chateaubriand or béarnaise sauce and potatoes, but the name chateaubriand may also refer to the above-mentioned piece of meat. Beef tenderloin is trimmed on both sides so only the central, juiciest part remains. This part usually weighs between 350 and 500 grams, so the recipe generally serves two. The meat is seasoned with olive oil, ground pepper and BAESURIS® SEA SALT and grilled briefly on high, and then on medium temperature so it preserves its juices and remains pink on the inside. 

This simple, yet sophisticated dish owes its name to a French writer and statesman François-René, Vicomte de Chateaubriand (1768-1848) whose chef Montmirail allegedly invented this dish in 1822, while Vicomte de Chateaubriand served as a French ambassador in London. Originally, the recipe required steak cut from the sirloin instead of tenderloin, and the meat was served with a reduced sauce made from white wine, shallots, démi-glace, butter, tarragon and lemon juice. Montmirail’s invention was placing the steak between two slices of beef before grilling, which was quite frowned-upon among the people who considered this act to be elitist, not to say wasteful. The original recipe also suggested serving this dish with pommes soufflées — potato slices fried twice, first at 150˚C and then at 190˚C, in order to get extra volume and crispiness. Later recipes proposed pairing chateaubriand with even more decadent château potatoes, a dish prepared by first trimming individual potatoes down to the size of olives and then sautéing them in butter.

«This simple, yet sophisticated dish owes its name to a French writer and statesman François-René, Vicomte de Chateaubriand (1768-1848) whose chef Montmirail allegedly invented this dish in 1822, while Vicomte de Chateaubriand served as a French ambassador in London.» 

Ingredients

2 servings

MEAT

1 chateaubriand steak (350-500 g)

1 dl olive oil

sea salt

freshly ground pepper

BÉARNAISE SAUCE

1 tbsp chopped shallots

55 g chopped tarragon stalks

85 g chervil

mignonette pepper

BAESURIS® SEA SALT

4 tbsp vinegar

5 egg yolks

170 g melted butter

CHATEAUBRIAND SAUCE

28 g chopped shallots

1 sprig of thyme

28 g mushroom pairings

1.2 dl white wine

2.4 dl veal gravy

115 g maître d’hotel butter

a pinch of chopped tarragon

Preparation

  • Step 1/3
Buy a piece of beef tenderloin, trim and cut the front and the rear part so only the central part remains. Alternatively, ask your butcher for a chateaubriand fillet. Allow to rest until it reaches room temperature and season with salt, pepper and olive oil. Place on hot grill or pan for 5-10 seconds on each side, then reduce the flame and grill for another 4-5 minutes so it remains pink and juicy on the inside. Place on a hot plate and leave to rest. Serve with either béarnaise or chateaubriand sauce and potatoes – pommes soufflées or pommes château.
 
  • Step 2/3
For béarnaise sauce, place the shallots, tarragon, chervil, pepper, salt and vinegar into a small stewpan and reduce the vinegar by two-thirds. Remove from fire, let it cool for a little, and add the egg yolks. Put the stewpan back on a low fire and gradually combine with melted butter. Whisk the sauce in order to achieve creamy texture, and additionally rub through tammy. Complete the seasoning with chervil pairings, chopped tarragon leaves and a suspicion of cayenne. Béarnaise sauce should be served tepid.
 
  • Step 3/3
For chateaubriand sauce, put the shallots, thyme, bay, mushrooms and white wine into the stewpan. Reduce the wine almost entirely, add veal gravy and reduce again until the liquid only measures 1,2 dl. Strain through muslin, remove from fire and finish with adding the maître d’hotel butter (butter combined with salt, pepper, fresh parsley and a few drops of lemon juice) and some chopped tarragon.

Related posts

3 Comments

  • Lora Willis

    Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus

    • Mihael Nure

      Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim.

  • Maya Milov

    Elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis.

Leave a comment

Your email address will not be published.

Back to top
Welcome

Organic products

Advertising is the way great brands get to be great brands prospectum sociis natoque.
Follow and socialize with us
Chinese (Simplified)EnglishFrenchGermanItalianJapanesePortugueseSpanish