Best Chateaubriand A La Maison Recipes

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CHATEAUBRIAND WITH BEARNAISE SAUCE WITH CHATEAU POTATOES



Chateaubriand With Bearnaise Sauce With Chateau Potatoes image

Source: Emeril Lagasse www.foodtv.com Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999.

Provided by Andy Wold

Categories     Roast Beef

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

5 lbs beef tenderloin, trimmed
2 tablespoons butter
salt
fresh ground black pepper
8 tablespoons butter
20 small white potatoes, cut tournee style
1 tablespoon fresh parsley, finely chopped
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns
2 tablespoons shallots, finely chopped
1 tablespoon tarragon, chopped
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon fresh parsley leaves, finely chopped

Steps:

  • For the Sauce: Preheat the oven to 400°F (205°C).
  • 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.
  • For the Potatoes: Cut potatoes into a "tournee"-- a football shape.
  • In a sauté pan, over medium heat, melt 8 tablespoons of butter.
  • Add the potatoes and season with salt and pepper.
  • Sauté 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.

Nutrition Facts : Calories 1893.1, Fat 128.9, SaturatedFat 62.5, Cholesterol 551.5, Sodium 1239.8, Carbohydrate 74.6, Fiber 7.3, Sugar 3.3, Protein 104.2

CHATEAUBRIAND



Chateaubriand image

A classic version, easy to make and flavorful.

Provided by Rayna

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 2

Number Of Ingredients 4

2 (8 ounce) fillets beef tenderloin filet, 1 1/2 inch thick
2 tablespoons vegetable oil
freshly ground black pepper to taste
2 tablespoons butter

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.

Nutrition Facts : Calories 710.6 calories, Cholesterol 218.7 mg, Fat 50.1 g, Protein 61.9 g, SaturatedFat 19.1 g, Sodium 207.2 mg

CHATEAUBRIAND WITH COGNAC SAUCE



Chateaubriand With Cognac Sauce image

Posted in response to a request. From "Aces", one of the Best of Bridge series of cookbooks. This recipe is easily cut in half for a small dinner party.

Provided by Lennie

Categories     Meat

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

2 (2 -2 1/2 lb) beef tenderloin steaks, 2-1/2 lbs each (1.25 kg each)
5 garlic cloves, peeled and finely slivered
2 1/2 tablespoons olive oil
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
4 medium shallots, minced
2 cups beef stock
2 tablespoons cognac or 2 tablespoons brandy
2 tablespoons Dijon mustard
1/2 cup real butter, cut into 8 pieces
3 tablespoons chopped fresh parsley
salt and pepper

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.

CHATEAUBRIAND



Chateaubriand image

Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then tossed).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 twenty-ounce piece tenderloin, cut from large end (head)
1 teaspoon olive oil
Coarse salt and freshly ground black pepper
Bearnaise Sauce

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



Chateaubriand image

Make and share this Chateaubriand recipe from Food.com.

Provided by BarbaraK

Categories     Meat

Time 28m

Yield 4 serving(s)

Number Of Ingredients 3

beef tenderloin
butter
Knorr peppercorn sauce

Steps:

  • Rub the tenderloin with butter all over.
  • Use salt and pepper as desired.
  • Put it under the broiler and broil for about 25 minutes for rare for a 4-6 pound roast.
  • While the tenderloin is cooking, prepare the peppercorn sauce.
  • We really enjoy this.
  • And you do NOT want to ruin a tenderloin roast by overcooking it.

Nutrition Facts :

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