Best Kobe Beef Chateaubriand Fillet With Grilled Red Onions Recipes

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CHATEAUBRIAND FOR TWO



Chateaubriand for Two image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 15

1 1/4 pounds beef tenderloin, trimmed
4 large baking potatoes, like russets
2 tablespoons Essence, recipe follows
2 tablespoons canola oil
2 carrots, peeled and cut into 2-inch pieces
2 large turnips, peeled and halved
1 cup beef stock
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

GRILLED RED ONIONS



Grilled Red Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cut 4 red onions into wedges and quarter 8 bacon strips. Toss with 6 oregano sprigs, 1 tablespoon olive oil, 2 teaspoons red wine vinegar, 8 garlic cloves, and salt and pepper. Divide between 2 large pieces of foil; seal into flat packets. Grill over high heat, 15 minutes. Let rest before opening.

CHATEAUBRIAND HENRI IV



Chateaubriand Henri Iv image

A French classic

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 13

1 pound center cut beef tenderloin
4 slices beef marrow
4 scallions, finely sliced
1 large mushroom, finely sliced
2 tablespoons dry red wine
1 teaspoon rosemary
Freshly ground salt, to taste
Freshly ground pepper, to taste
Clarified butter
Anchovy Butter, recipe follows
3 tablespoons butter
1 teaspoon anchovy paste
1 tablespoon chopped parsley

Steps:

  • Cut pocket lengthwise in side of tenderloin, leaving 1/2-inch uncut at each end. Place marrow into hot pan and add spring onions. Fry gently and add mushrooms. Add wine, rosemary, and salt and pepper. Scrape mixture to one side of pan so it cooks indirectly over the heat.
  • Preheat broiler. Stuff pocket of meat with mushroom-onion mixture. Tie meat at each end to secure filling and season with salt and pepper. Brush roasting rack with butter and place meat on rack, basting with more butter. Broil 2 inches from heat, 5 minutes on each side, basting frequently. Cut into 1/2-inch thick slices. Smooth over with anchovy butter.
  • Place butter, anchovy paste and parsley on a board and work together into a smooth paste.

GRILLED STEAK WITH RED ONIONS



Grilled Steak with Red Onions image

Provided by Food Network

Yield 4 bento servings

Number Of Ingredients 24

1 cup soy sauce
2 tablespoons fresh lime juice
1/4 cup sake, Japanese rice wine, or dry sherry
1 tablespoon cracked coriander seeds
1 teaspoon coarsely cracked black peppercorns
1 pound sirloin steak
2 medium red onions
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper
1 cup soy sauce
2 tablespoons fresh lime juice
1/4 cup sake, Japanese rice wine, or dry sherry
1 tablespoon cracked coriander seeds
1 teaspoon coarsely cracked black peppercorns
1 pound sirloin steak
2 medium red onions
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper

Steps:

  • In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.
  • In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.

GRILLED RED ONIONS



Grilled Red Onions image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 13m

Yield about 3 cups

Number Of Ingredients 3

2 red onions, peeled and sliced 1/2-inch thick
Olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat a grill or a grill pan.
  • Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole.

GRILLED ONIONS



Grilled Onions image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 10 servings

Number Of Ingredients 1

3 whole onions (large)

Steps:

  • Preheat grill to high. Slice onions thickly, about 1 to 1 1/2-inch thick. Place on grill for about 4 to 6 minutes.

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