Chateaubriand A La Maison Recipes

CHATEAUBRIAND A LA MAISON

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.

CHATEAUBRIAND WITH BEARNAISE SAUCE WITH CHATEAU POTATOES

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.

CHATEAUBRIAND WITH COGNAC SAUCE

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

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.

CHATEAUBRIAND WITH PORTABELLA-BACON SAUCE

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.