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CHATEAUBRIAND
INGREDIENTS:
1 1/2 lb. center-cut beef tenderloin
4 tablespoons olive oil
1 oz. butter
Few sprigs of fresh thyme
4 garlic cloves with skins on
Sea salt (to taste)
Fresh ground black peppercorns
Preheat oven to 425 degrees. Rub olive oil over tenderloin and season
generously with salt and pepper. Using an oven proof pan or skillet on
high heat, add olive oil and sear tenderloin on both sides and ends.
Add butter, thyme and garlic to pan and allow it to warm through.
Place pan in oven and let cook for 8 minutes. Every 2 minutes, baste
meat all over and turn over. This will result in beef being rare.
Adjust oven time for your preference. Remove beef from oven and allow
to rest. Place a spoon inverted on a sheet pan and place beef on top
allowing air to circulate around the beef to prevent beef from continuing to
cook. Slice across the grain and serve with a sauce such as
Béarnaise.YIELD: Serves 2
NOTE: Prior to cooking beef, sit out at room temperature; this
allows the beef to cook much quicker. Chateaubriand was created during
Napoleon's time by chef Montmireil for the French author and statesman,
Francois Chateaubriand. The traditional recipe calls for broiling the center
portion of the tenderloin. It typically is served with a béarnaise
sauce. Bill aka Mickey Porter 04-11-09. |
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