Best Chateaubriand A La Maison Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHATEAUBRIAND A LA MAISON



Chateaubriand a La Maison image

Signature dish of the Restaurant Franziskanerplatz in Vienna, Austria. Recipe from a clipping in my grandmother's recipe box. The recipe recommends grilling the tenderloins to just rare but you don't have to.

Provided by Member 610488

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

2 (8 ounce) beef tenderloin steaks, 1 1/2 inch thick
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon cayenne
1 teaspoon Dijon mustard
1 tablespoon parsley, chopped
1 teaspoon sherry wine
2 teaspoons Worcestershire sauce
1 ounce cognac
1 tablespoon ketchup
2 tablespoons whipping cream
4 mushrooms, sliced (sauteed in following ingredient)
1 teaspoon butter

Steps:

  • Grill the steak to your desired doneness.
  • Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
  • When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
  • When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
  • Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
  • Plate the steak and pour sauce over. Serve with French fried potatoes and peas.

Nutrition Facts : Calories 764.9, Fat 60.5, SaturatedFat 28.6, Cholesterol 249.2, Sodium 553.8, Carbohydrate 5.4, Fiber 0.6, Sugar 3.2, Protein 46.5

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



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 FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND



Chateaubriand for Two With Lobster Tails, Chateau Potatoes, and image

This is the perfect romantic dinner because Chateaubriand is classically prepared for two. Traditionally, Chateaubriand is served with béarnaise sauce and Chateau potatoes. Preparing the potatoes may seem like a lot of work, but this is a special meal for a special occasion, and well worth the extra effort. From cooking.com. Times are approximately.

Provided by lazyme

Categories     Steak

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 18

1 lb russet potato, peeled
2 tablespoons butter
2 teaspoons minced parsley
2 tablespoons white wine vinegar
1 tablespoon dry white wine
1 tablespoon minced shallot
1 tablespoon minced tarragon
3 black peppercorns, cracked
2 egg yolks
1/2 teaspoon fresh lemon juice
1/2 cup melted butter
1/2 teaspoon minced chervil
1 lb center-cut beef tenderloin, side muscle removed (prime or choice grade)
2 tablespoons olive oil
2 garlic cloves, mashed to a paste
2 frozen lobster tails, about 8 ounces each, thawed
2 tablespoons butter, softened
2 garlic cloves, mashed to a paste

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.

CHATEAUBRIAND WITH PORTABELLA-BACON SAUCE



Chateaubriand With Portabella-Bacon Sauce image

Make and share this Chateaubriand With Portabella-Bacon Sauce recipe from Food.com.

Provided by Annmarie Maynard

Categories     Roast Beef

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 1/4 cups beef broth (low salt if using canned)
merlot, 1 bottle (or other red wine with mellow tannins)
1/2 cup canola oil
4 ounces sliced double-smoked bacon, cut in half lengthwise and julienned
5 shallots, finely diced
8 -10 portabella mushrooms, caps, peeled and cut into 1/4 inch dice
1 teaspoon finely chopped thyme
3 tablespoons cornstarch or 3 tablespoons arrowroot
1 tablespoon unsalted butter
salt & freshly ground black pepper
4 -4 1/2 lbs beef tenderloin, trimmed with the thin tail end folded to equalize thickness and tied at 1 1/2 inch intervals

Steps:

  • Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups.
  • Reduce the red wine to about 1 cup in a separate saucepan.
  • Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp, but not burned; remove and set aside.
  • Add shallots to the pan, cook till translucent, and stir in the diced mushrooms.
  • When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer.
  • Add the reduced beef broth and thyme and simmer for 30 minutes.
  • Mix in the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking.
  • When ready to serve, whisk in the butter and season with salt and pepper.
  • If the sauce become to thick thin it out with a little water.
  • Chateaubriand: Preheat the over to 400 degrees.
  • Season the meat generously with salt and pepper.
  • Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides.
  • Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115-118 degrees for rare, 120 for medium rare).
  • Remove from oven, cover loosely with foil, and allow to rest for 20 minutes.
  • Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce.
  • Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side.

Nutrition Facts : Calories 1827.6, Fat 136.6, SaturatedFat 44.1, Cholesterol 418.3, Sodium 1699.3, Carbohydrate 18.4, Fiber 2.6, Sugar 3, Protein 126.7

CHâTEAUBRIAND



Châteaubriand image

Provided by Victoria Granof

Categories     Roast     Valentine's Day     Quick & Easy     Dinner     Beef Tenderloin     Red Wine     Winter     Shallot     Cookie     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled

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 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 WITH CHATEAU SAUCE



Chateaubriand With Chateau Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 center-cut fillet of beef, about 1 1/4 pounds and about 7 inches long
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon corn, peanut or other vegetable oil
1/4 cup finely chopped shallots
1/3 cup dry white wine
1/3 cup fresh or canned beef broth
1/4 teaspoon dried tarragon
2 tablespoons butter

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.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #very-low-carbs     #main-dish     #beef     #french     #easy     #european     #austrian     #dinner-party     #heirloom-historical     #holiday-event     #romantic     #dietary     #low-carb     #low-in-something     #meat     #steak     #taste-mood     #number-of-servings     #presentation     #served-hot     #technique

Related Topics