{"id":1714,"date":"2020-10-09T09:35:03","date_gmt":"2020-10-09T09:35:03","guid":{"rendered":"https:\/\/sante.qodeinteractive.com\/?p=1714"},"modified":"2022-05-07T18:05:13","modified_gmt":"2022-05-07T18:05:13","slug":"authentic-chateaubriand-recipe","status":"publish","type":"post","link":"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/","title":{"rendered":"Authentic Ch\u00e2teaubriand recipe"},"content":{"rendered":"\t\t
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Made from the softest piece of beef tenderloin, ch\u00e2teaubriand (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 b\u00e9arnaise 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\u00a0BAESURIS\u00ae SEA SALT<\/span>\u00a0and grilled briefly on high, and then on medium temperature so it preserves its juices and remains pink on the inside.\u00a0<\/p>

This simple, yet sophisticated dish owes its name to a French writer and statesman Fran\u00e7ois-Ren\u00e9, 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, d\u00e9mi-glace, butter, tarragon and lemon juice. Montmirail\u2019s 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\u00a0pommes souffl\u00e9es<\/em>\u00a0\u2014 potato slices fried twice, first at 150\u02daC and then at 190\u02daC, in order to get extra volume and crispiness. Later recipes proposed pairing chateaubriand with even more decadent ch\u00e2teau potatoes, a dish prepared by first trimming individual potatoes\u00a0down to the size of olives\u00a0and then saut\u00e9ing them in butter.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00abThis simple, yet sophisticated dish owes its name to a French writer and statesman Fran\u00e7ois-Ren\u00e9, 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.\u00bb\u00a0<\/p><\/blockquote>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredients<\/h3>\n

2 servings<\/p><\/div>\n

MEAT<\/p>\n

1 chateaubriand steak (350-500 g)<\/p>\n

1 dl olive oil<\/p>\n

sea salt<\/p>\n

freshly ground pepper<\/p>\n

B\u00c9ARNAISE SAUCE<\/p>\n

1 tbsp chopped shallots<\/p>\n

55 g chopped tarragon stalks<\/p>\n

85 g chervil<\/p>\n

mignonette pepper<\/p>\n

BAESURIS\u00ae SEA SALT<\/span>
<\/p>\n

4 tbsp vinegar<\/p>\n

5 egg yolks<\/p>\n

170 g melted butter<\/p>\n

CHATEAUBRIAND SAUCE<\/p>\n

28 g chopped shallots<\/p>\n

1 sprig of thyme<\/p>\n

28 g mushroom pairings<\/p>\n

1.2 dl white wine<\/p>\n

2.4 dl veal gravy<\/p>\n

115 g ma\u00eetre d\u2019hotel butter<\/p>\n

a pinch of chopped tarragon<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Preparation<\/h3><\/div>
  • Step 1\/3<\/strong><\/li><\/ul>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 b\u00e9arnaise or chateaubriand sauce and potatoes – pommes souffl\u00e9es or pommes ch\u00e2teau.<\/div>
    \u00a0<\/div>
    • Step 2\/3<\/strong><\/li><\/ul>For b\u00e9arnaise 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. B\u00e9arnaise sauce should be served tepid.<\/div>
      \u00a0<\/div>
      • Step 3\/3<\/strong><\/li><\/ul>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 ma\u00eetre d\u2019hotel butter (butter combined with salt, pepper, fresh parsley and a few drops of lemon juice) and some chopped tarragon.<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        This simple, yet sophisticated dish owes its name to a French writer and statesman Fran\u00e7ois-Ren\u00e9, 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.<\/p>\n","protected":false},"author":1,"featured_media":13326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[28],"tags":[104,107],"yoast_head":"\nAuthentic Ch\u00e2teaubriand recipe - Baesuris<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Authentic Ch\u00e2teaubriand recipe - Baesuris\" \/>\n<meta property=\"og:description\" content=\"This simple, yet sophisticated dish owes its name to a French writer and statesman Fran\u00e7ois-Ren\u00e9, 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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/\" \/>\n<meta property=\"og:site_name\" content=\"Baesuris\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Baesuris\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-09T09:35:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-07T18:05:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/baesuris.pt\/wp-content\/uploads\/2020\/10\/dan_9844.jpg-e1550772935949-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Baesuris\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@baesuris\" \/>\n<meta name=\"twitter:site\" content=\"@baesuris\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Baesuris\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/\"},\"author\":{\"name\":\"Baesuris\",\"@id\":\"https:\/\/baesuris.pt\/#\/schema\/person\/58847de6e1afb54d22e0bf881f319c99\"},\"headline\":\"Authentic Ch\u00e2teaubriand recipe\",\"datePublished\":\"2020-10-09T09:35:03+00:00\",\"dateModified\":\"2022-05-07T18:05:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/\"},\"wordCount\":661,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\/\/baesuris.pt\/#organization\"},\"keywords\":[\"Meat\",\"Recipe\"],\"articleSection\":[\"Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/\",\"url\":\"https:\/\/baesuris.pt\/2020\/10\/09\/authentic-chateaubriand-recipe\/\",\"name\":\"Authentic Ch\u00e2teaubriand recipe - 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