Essiebunny
Senior Cook
- Joined
- Oct 21, 2006
- Messages
- 473
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.
There will be 4 of us eating.
Half Baked said: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.
Congratulations, Essie! What a fabulous gift! That's a lot of meat for four people, unless you're feeding the backfield of the Chicago Bears, tho...Essiebunny said: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.
JDP said: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.
JDP
????? I wouldn't stuff a Chateaubriand with anything. I surely might serve a spinach dish alongside the steak, but I wouldn't be messing with that glorious piece of meat.Candocook said:Adding some spinach and a bit of bread crumbs to your stuffing might be good also.
Just reading that made me sigh....... shoooot! they could have served you sauteed cardboard and it would probably have tasted great in that setting!mudbug said:I'm with ChefJune on this - just say no to stuffing.
My first experience eating this "glorious piece of meat" was in a glorious setting as well:
A dinner cruise on the Seine through Paris.
Sigh.........