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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Chateaubriand   October 7th 2011, 7:10 pm

Serves 4

The Chateaubriand steak sometimes known as a Filet mignon is a cut from the fillet or
tenderloin. Originally created by chef Montmireil in the 18th century, Master Chef to
Vicomte de Chateaubriand the French author and diplomat who served Napoleon as
an ambassador and Louis XVIII as Secretary of State. Chateaubriand is considered the
most extravagant cut of meat and in my opinion epitomizes the culinary art when it
comes to preparing the king of meats.

• 2lb (1kg) center-cut of fillet with any excess fat trimmed off
• 4 large Portobello mushrooms
• 2 cloves garlic (optional extra) for me enough to taste is all
• 8 tablespoons olive oil
• 2 Knobs of butter (Not margarine)
• 2 tablespoon brandy
• 1cup red wine
• Ground sea salt
• Ground black pepper

1. Preheat the oven to 230C (If using a different pan for the oven cooking place it
in the oven to get hot)
2. Season the meat with black pepper and salt
3. Place your skillet or frying pan on a medium to high heat and add 2 tablespoons
of oil
4. When the oil is hot place the meat in the pan and sear on all sides
5. When you have a crusty seal put the pan into the oven or transfer to the
preheated oven pan
6. Roast in the middle of the oven for 15 to 20 minutes depending on how rare or
well done you want it
7. When the chateaubriand is ready transfer it to a warmed plate and cover with
tin foil and allow it to rest for 15 minutes
8. Using you frying pan or oven pan warm the juices from the roasting on the
stove top, when hot add the butter and garlic and stir together
9. Add thickly sliced mushrooms and seasoning, sauté for about 3 minutes turning
them regularly, add more oil if the pan becomes too dry
10. Take the pan off the stove, add the brandy and return to the heat
11. If you cooking with gas tilt the pan towards the open flame to let it flambé, the same
can be done with a kitchen lighter
12. Once the brandy has evaporated lower the heat and add the wine, allowing to simmer
for two minutes
13. Carve the meat into slices (usually quite thick), plate individually, drizzle the sauce over
the top of the meat and serve

Accompaniments & Garnish
• The sauce is more than enough
• Serve with seasonal vegetables but don’t overfill the plate, a little mustard on the side

A hungry stomach seldoms scorns plain food.
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