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Old 12-19-2006, 08:25 PM   #1
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Chateaubriand

I received a 2 pound chateaubriand as a gift. How do I prepare it and what do I serve with it?
There will be 4 of us eating.

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Old 12-19-2006, 08:33 PM   #2
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I believe I would sear very well in a screaming hot cast iron pan and then finish in a 425* oven. Rub with a rub of your choice.
Test with an instant read thermometer (after 10 minutes in the oven) and remove at 125*. Tent with foil to finish "cooking".
Serve with a green peppercorn sauce or a sauce au porto or a bearnaise.
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Old 12-19-2006, 09:09 PM   #3
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Chateaubriand is terrible - I wouldn't cook it if I were you. Seeing as we're such good friends I will take it off your hands though.

This is probably the most classic recipe.
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Old 12-20-2006, 12:36 PM   #4
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For a different twist, reduce 1/2 c. beef or veal stock + 1/2 c. red wine with 3 Tbsp. sugar, 2-3 springs of fresh time, and 2 minced shallots. Reduce this mixture to 1/4 c. and strain. Let cool to about 140 degrees, then fold into hollandaise sauce along with 1 Tbsp. minced parsley.
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Old 12-20-2006, 01:08 PM   #5
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Don't laugh at me but all these years I thought Chateaubriand was a platter for 2 people in a restaurant. When Mr HB and I order it, it always seems to have a filet, roasted potatos, asperagus, mushrooms, some other items and au jus. The waiter carves it at the table. It's nearly the same veggies nestled around the board, too.

Well, I've learned my new thing for the day. How embarrassing.
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Old 12-20-2006, 02:08 PM   #6
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Quote:
Originally Posted by Half Baked
Don't laugh at me but all these years I thought Chateaubriand was a platter for 2 people in a restaurant. When Mr HB and I order it, it always seems to have a filet, roasted potatos, asperagus, mushrooms, some other items and au jus. The waiter carves it at the table. It's nearly the same veggies nestled around the board, too.

Well, I've learned my new thing for the day. How embarrassing.
What is it you have learned? It is the center cut of a filet/tenderloin--and indeed, ususally served for two.
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Old 12-20-2006, 02:14 PM   #7
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I didn't realize it was a cut of meat. I thought it was 1/2 of a filet 'roast', dinner for 2.

I sure love it. mmmm
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Old 12-20-2006, 02:20 PM   #8
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The center cut of a beef tenderloin is used to make the dish called chateaubriand.
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Old 12-20-2006, 02:23 PM   #9
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Regardless, now I want it for dinner.
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Old 12-20-2006, 02:25 PM   #10
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Be sure to pull it out and let it set a good 2 hours to let it temper a bit. I have also been playing around with smoked paprika and have made a simple rub of 1 part granulated garlic and salt, 2 parts smoked hot paprika that would be a great seasoning and would work well with the Bearnaise sauce. Your searing temp can't be white hot though as it would burn the paprika. I just did a similar thing last night but I stuffed the tenderloin with a Spanish style chorizo stuffing. Although if you were trying to get 4 portions ( depending on the size of your Chateau) stuffing it could yield more servings.

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