Best 14 Chateaubriand Recipes

CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU POTATOES

Steps:

• Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
• For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND POMMES PUREE

Steps:

• Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes.
• Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes.
• Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.
• Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven.
• To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve.

CHâTEAUBRIAND

Steps:

• 1. Preheat oven to 450°F.
• 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
• 3. Season the meat with salt and pepper, then brown it in the pan on all sides.
• 4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
• 5. Transfer the meat to a cutting board and tent it with foil.
• 6. Pour all but a thin film of fat from the pan.
• 7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
• 8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
• 9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
• 10. Carve the meat in thick slices and drizzle with the pan sauce.

CHATEAUBRIAND

Steps:

• Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
• Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.

CHATEAUBRIAND

Steps:

• Heat oven to 250 degrees. Stand meat on its wider-cut end on a solid work surface. Fold a kitchen towel lengthwise once or twice into a wide band, and drape it loosely around the upright meat like a scarf. Gather the ends of the towel, and twist to form a tight collar that will hold meat in a round shape during pounding; grasp securely in one hand. With the other hand, pound top of meat with a meat mallet until flattened into an oval steak about 2 inches thick and 5 to 7 inches wide.
• Heat a medium grill pan over high heat until it is very hot. Rub steak with oil, and season with salt and pepper.
• Place steak on grill pan at an angle to ridges, and cook until ridges leave clear marks, 2 1/2 to 3 minutes. Turn, maintaining same angle and repeat on second side. Turn again, rotating so visible grill marks are perpendicular to ridges. Cook until a crisscross is clearly marked, 2 1/2 to 3 minutes. Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or propping against a potato, shifting meat so entire edge gets browned. Grill a total of 10 to 12 minutes, depending on thickness of steak and desired degree of doneness.
• Meat will be barely springy to the touch, indicating that it is still rare. Transfer to a small shallow roasting pan, and place pan in oven for 15 minutes. Remove to a cutting board; slice thin on a bias. Place on a warm serving platter, and pour pan juices over. Serve with bearnaise sauce on the side.

CHATEAUBRIAND WITH COGNAC SAUCE

Steps:

• Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
• Preheat oven to 450°F degrees.
• In large skillet, heat oil and brown meat on all sides.
• Place meat on a rack in roasting pan; set skillet aside.
• Roast meat to desired doneness, about 40 minutes for medium-rare.
• To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened.
• Stir in stock, scraping up brown bits.
• Bring to a boil and cook until reduced by half.
• Add cognac and boil one minute.
• Reduce heat to low and whisk in mustard, then butter, one piece at a time.
• Cook just until butter is melted.
• Stir in parsley and season to taste with salt and freshly ground black pepper.
• Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.

GARLIC-ROASTED CHATEAUBRIAND WITH COGNAC MUSTARD SAUCE RECIPE - (5/5)

Steps:

• 1. With a small sharp knife, make several ¾ inch-deep slits in the meat. Insert garlic slivers into the slits. Brush the meat with 2 tbsp of the olive oil. Set aside. 2. Preheat the oven to 450°. 3. In a large skillet, heat the remaining oil over medium-high heat. Brown the meat quickly on all sides. Remove the meat to a rack in a roasting pan. Set the skillet aside. 4. Roast the meat to the desired doneness, about 20 minutes for medium-rare. 5. For the sauce, melt 1 ½ tbsps of butter in reserved skillet. Add the shallots and sauté until softened, about four minutes. 6. Remove the tenderloins from the roasting pan to a warm platter, set aside, covered loosely with foil. 7. Skim the fat from the pan. Over high heat, stir in the beef broth, scraping up the brown bits. Add the shallots and bring to a boil and cook until reduced by half. 8. Add the Cognac and boil one minute. Reduce heat to low. Whisk in the mustard. 9. Cut the stick of butter into 8 pieces and whisk in one piece at a time. Stir until the butter is melted. Add the parsley and season with salt and pepper 10. Carve the meat into ½-inch slices. 11. Spoon sauce over meat and serve immediately.

CHATEAUBRIAND FOR TWO

Steps:

• Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
• Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
• Combine all ingredients thoroughly and store in an airtight jar or container.

CHATEAUBRIAND WITH CHATEAU SAUCE

Steps:

• Lay out a length of cheesecloth or a clean kitchen towel on a flat surface. Stand the piece of meat vertically - like a pole - in the center of the cloth. Press the top down with the hands to partly flatten. Cover completely with the cloth. Using a meat pounder or heavy skillet,pound meat until it is the shape of a large, thick patty about 1 1/2 inches thick and about 5 to 6 inches in diameter. Sprinkle the meat with salt and pepper.
• Heat the oil in a heavy skillet and add the meat. Cook over moderately high heat about 5 minutes or until meat is browned and slightly charred on one side. Turn the meat and cook 5 minutes.
• Turn the meat once more and cook 3 minutes.
• Transfer the meat to a warm platter and cover loosely with foil to keep warm.
• Pour off the fat from the skillet and add the shallots. Cook briefly, stirring, and add the wine. Cook about 1 minute and add the broth and tarragon. Add any juices that may have accumulated around the beef as it stands. Cook about 3 minutes or until the sauce is reduced to about 1/3 cup. Swirl in the butter.
• Transfer the meat to a clean skillet and heat. Strain the sauce over the meat and serve sliced on the bias with an equal portion of the sauce spooned over each serving.

CHATEAUBRIAND FOR TWO

Steps:

• 1. TO PREPARE THE CHATEAU POTATOES: Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter over medium-low heat in a large nonstick saute pan. Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through. Season with salt and pepper to taste, and toss with the parsley. Keep warm.
• 2. TO PREPARE THE BEARNAISE SAUCE: Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream. Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
• 3. TO PREPARE THE CHATEAUBRIAND: Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Sear the steak on all sides for about 4 minutes, or until browned. Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium. Remove from the broiler and let rest about 5 minutes before cutting
• 4. TO SERVE: Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle. Cut the Chateaubriand in half and place it cut side down onto the bearnaise sauce. Place the lobster beside the Chateaubriand so that it curls around the steak. Arrange the potatoes on the other side of the steak. Spoon more bearnaise sauce over the steak and along the length of the lobster. Drizzle extra bearnaise around the edge of the plate, if desired.

CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND

Steps:

• TO PREPARE THE CHATEAU POTATOES:.
• Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long.
• Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly).
• Melt the butter over medium-low heat in a large nonstick saute pan.
• Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through.
• Season with salt and pepper to taste, and toss with the parsley.
• Keep warm.
• TO PREPARE THE BEARNAISE SAUCE:.
• Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil.
• Lower the heat to a simmer and reduce the liquid by half.
• Let cool until lukewarm.
• Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream.
• Add the butter and whisk until the sauce thickens again.
• Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary.
• Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
• TO PREPARE THE CHATEAUBRIAND:.
• Preheat the broiler.
• Season the steak with salt and pepper, and place in a shallow bowl.
• Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak.
• Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat.
• Sear the steak on all sides for about 4 minutes, or until browned.
• Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium.
• Remove from the broiler and let rest about 5 minutes before cutting.
• FOR THE LOBSTER:.
• Remove the shell from the lobster tail meat and season the lobster with salt and pepper.
• Combine the butter and garlic and spread on the lobster meat.
• Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the lobster is just cooked through.
• TO SERVE:.
• Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle.
• Cut the Chateaubriand in half and place it cut side down onto the béarnaise sauce.
• Place the lobster beside the Chateaubriand so that it curls around the steak.
• Arrange the potatoes on the other side of the steak.
• Spoon more béarnaise sauce over the steak and along the length of the lobster.
• Drizzle extra béarnaise around the edge of the plate, if desired.
• WINE RECOMMENDATION:.
• If you are looking for wines to match the food, try either a Sauvignon Blanc from California or a Pouilly Fume from the Loire Valley in France. If you prefer red wine, choose a West Coast Pinot Noir or a French Burgundy.

BENIHANA HIBACHI CHATEAUBRIAND

Steps:

• Melt 1/2 cup plus the 2 tsp of butter along with the crushed garlic in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate til solid.
• When ready to cook, trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten.
• Melt 2 tablespoons of prepared butter and coat over the surface of the meat. Season with black pepper.
• Preheat grill. Place the tenderloin on hot grill and sear on each side for about 4 minutes.
• Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and the butter mixture.

CHRISTMAS CHâTEAUBRIAND

Steps:

• Pat tenderloin dry and rub with celery salt and black pepper. Cut bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl. Pour off all but 1 tablespoon bacon fat. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. With tongs transfer tenderloin to a plate.
• To kettle add wine, bacon, and rosemary and boil mixture 1 minute. Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125°F. for medium-rare. With tongs transfer tenderloin to a cutting board and let stand 10 minutes.
• While tenderloin is standing, cut bell pepper into 1/4-inch dice. With a slotted spoon discard bacon from cooking liquid. Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups.
• Cut tenderloin into 1/4-inch-thick slices and arrange on a platter. Spoon some of sauce over tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side.

CHATEAUBRIAND CON VINO BRODO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 8 small slits in the roast. Insert garlic into slits.
• In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting pan, and pour water into bottom of pan.
• Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes.
• Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced roast.