Chateaubriand is of the finest classic French dishes consisting of a large steak fillet cut from the centre of beef tenderloin, served with a sauce and/or mushrooms.
Origin & Cultural Significance
The word chateaubriand can mean two things, a dish made of a large fillet cut from the centre of beef tenderloin served with sauce, or the preparation of the steak itself. Throughout the years the definitive use of the term is still not certain but most view it more like a cut of steak, since the traditional chateaubriand way of cooking is no longer used today.
The origin of the dish has many different stories. According to the book Larousse Gastronomique, Chateaubriand was made for a French ambassador, François-René de Chateaubriand, in 1822 which the dish itself was named after. It was his personal chef, Montmireil, that was thought to be the first one to invent this dish.
Montmireil prepared the dish by wrapping around lower-quality cuts of meat around a fillet taken from the centre of the beef short loin which were then tied together and roasted. The cooking is done when the outside layers are charred and later on discarded, serving only the piece of meat wrapped in between.
With this cooking technique the juiciness of the steak is maintained and the flavors are enhanced revealing a perfectly and evenly cooked meat on the inside. This steak was traditionally served with potatoes that are cut into small olive-like sizes, and chateaubriand sauce.
- Beef Tenderloin (center cut) - 1 lb
- Olive oil - 2 tbsp
- Unsalted Butter - 3 tbsp
- Shallot (minced) - 1 large piece
- Salt and pepper to taste
- Red wine (full-bodied) - ½ cup
- Demi-glace - ½ cup
- Fresh parsley (chopped for garnish) - 1 tbsp
- Prepare all the ingredients needed.
- Preheat the oven to 375 degrees Fahrenheit.
- In a flat tray, evenly coat the meat with some salt and pepper to taste.
- On medium-high heat using a large skillet, add in the olive and the 2 tbsp of butter. Allow it to heat up until the butter is melted and the mixture is bubbly.
- Transfer the meat into the pan. For about 2 to 3 minutes per side, sear all the exposed portions of the beef until brown. Use tongs in flipping the meat.
- Place the partially cooked meat in a rack over a pan then transfer it inside the preheated oven. Do not discard the juices from the skillet used to sear the beef as it will be used to make the sauce.
- For medium-rare beef, allow it to roast inside the oven for about 15 minutes, around 20 minutes for the medium-cook or until the desired doneness is achieved.
- Take out the pan from the oven and place the roasted beef in an aluminium foil and carefully cover it. Allow it to rest for about 15 minutes.
- Using the skillet with the drippings earlier, over medium heat, add in the shallots and saute it until soft. Add the red wine and simmer it while scraping the brown bits from the bottom of the pan. Continue simmering the sauce until it is reduced to half.
- Place the demi-glace over the sauce and mix. Simmer together until it thickens.
- Remove it from the heat and mix in 1 tablespoon butter into the sauce.
- Diagonally slice the roasted beef and serve the red wine reduction sauce. Garnish with chopped parsley and serve.
Amount Per Serving: Calories: 1032Total Fat: 78gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 216mgSodium: 588mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 58g