{"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
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 \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 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> 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 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":"\nIngredients<\/h3>\n
<\/p>\nPreparation<\/h3><\/div>