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Chateaubriand

Chateaubriand

Tenderloin roasts for special occasions - oven bake this Rolls Royce of roasts at 350 Degrees for 15 minutes per pound.

Chateaubriand is a classic, elegant cut of beef that originates from the tenderloin, specifically from the center portion of the tenderloin. It's known for its rich flavor and exceptional tenderness, making it one of the most luxurious cuts of beef. Traditionally, Chateaubriand refers to a large, thick cut of beef that's typically prepared for two or more people, often roasted or grilled and served with a rich sauce like Béarnaise.

How to Cook Chateaubriand:

Chateaubriand is most commonly prepared by roasting, pan-searing, or grilling. The key to perfecting this cut is to ensure it's cooked to the right temperature without overcooking it, as it can dry out. Here’s how to prepare it:

1. Roasted Chateaubriand:

Ingredients:

  • 1 Chateaubriand (about 2 pounds)

  • 2-3 tablespoons olive oil or butter

  • Salt and freshly cracked black pepper

  • Fresh herbs (such as rosemary or thyme)

  • 2 cloves garlic (optional)

  • 1/2 cup beef broth (optional)

  • Béarnaise sauce or a rich red wine sauce (for serving)

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).

  2. Season the Beef: Pat the Chateaubriand dry with paper towels, then rub it with olive oil or butter. Generously season with salt and pepper, and add fresh herbs like rosemary and thyme. You can also insert whole garlic cloves next to the beef for extra flavor.

  3. Sear the Beef: Heat a heavy oven-safe skillet (such as a cast iron skillet) over medium-high heat. Add a bit of oil or butter, and sear the Chateaubriand for about 3-4 minutes on each side, until it develops a nice brown crust.

  4. Roast the Beef: Transfer the skillet to the preheated oven and roast the Chateaubriand for 15-20 minutes, depending on the thickness and your desired doneness (see temperature guide below). For rare, aim for 120°F (49°C); for medium-rare, 130°F (54°C); for medium, 140°F (60°C).

  5. Rest the Meat: After roasting, remove the Chateaubriand from the oven and let it rest for at least 10 minutes. This will help redistribute the juices and make the beef tender.

  6. Serve: Slice the Chateaubriand into thick medallions. Serve with a rich sauce like Béarnaise or a red wine reduction, and enjoy with your favorite sides.

2. Pan-Seared Chateaubriand:

If you prefer to cook Chateaubriand on the stovetop, pan-searing is a great method.

Instructions:

  1. Season the Beef: Rub the Chateaubriand with olive oil or butter and season generously with salt and pepper.

  2. Heat the Pan: Heat a large skillet over medium-high heat and add oil or butter.

  3. Sear the Beef: Place the Chateaubriand in the pan and sear for 4-5 minutes on each side until a nice crust forms. If the beef is particularly thick, you may need to lower the heat and cook for an additional 3-5 minutes on the edges.

  4. Finish in the Oven: If the Chateaubriand is very thick, you can transfer the pan to a preheated 400°F (200°C) oven to finish cooking for about 10-12 minutes.

  5. Rest and Serve: Let the beef rest for 10 minutes before slicing. Serve with your choice of sauce and sides.

Doneness Guide for Chateaubriand:

To get your Chateaubriand to the perfect level of doneness, use a meat thermometer. Here’s a quick guide to temperatures:

  • Rare: 120°F (49°C)

  • Medium-Rare: 130°F (54°C)

  • Medium: 140°F (60°C)

  • Medium-Well: 150°F (66°C)

  • Well-Done: 160°F (71°C)

Remember, Chateaubriand is at its best when cooked to medium-rare or medium to preserve its tenderness and flavor.

Serving Suggestions:

Chateaubriand is an upscale cut of beef that deserves elegant sides and sauces. Here are some great options:

  • Sauces: Serve with Béarnaise sauce, red wine reduction, or a peppercorn sauce.

  • Vegetables: Roasted Brussels sprouts, asparagus, or glazed carrots are great accompaniments.

  • Starches: Consider creamy mashed potatoes, gratin dauphinois, or roasted potatoes.

  • Salads: A fresh arugula salad with a light vinaigrette pairs nicely with the richness of the beef.

Chateaubriand vs. Other Cuts:

  • Chateaubriand vs. Filet Mignon: While both cuts come from the tenderloin, Chateaubriand is typically a larger, center-cut portion, while filet mignon is a smaller, individual portion.

  • Chateaubriand vs. Ribeye: Ribeye steaks are known for their marbling and rich flavor, while Chateaubriand is leaner and more tender. Chateaubriand is often considered a more refined, elegant cut for sharing.

Chateaubriand for Special Occasions:

This cut is ideal for celebrations, holidays, or romantic dinners. It’s a perfect way to treat yourself and your guests to a luxurious meal.

Let me know if you want more recipe variations, side dish ideas, or cooking tips for Chateaubriand!

JD MEATS & SEAFOOD

Chateaubriand

JD Meats and Seafood

310.569.1478