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Member recipe

Chateaubriand Steak

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Servings

Serves 2

Recipe for beef fillet invented by Montmirail, chef to Vicomte Chateaubriand. It's absolutely sublime!

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Ingredients

  • Sauce:
  • 1 oz shallots
  • 1 sprig thyme
  • 1/2 bay leaf
  • 1 oz chopped mushrooms
  • 1/4 pint white wine
  • 1/2 pint veal stock
  • 4 oz maitre d hotel butter
  • Chateaubriand Steak
  • This steak comes from the centre of the fillet. It is difficult to state it's exact weight , because it depends so much on the thickness of the fillet, but one weighing about 12 oz to 1 lb is about right.
  • Freshly ground black pepper
  • salt
  • melted butter
  • olive oil

Method

    1. Wipe the steak with kitchen towel and bash it a couple of times on each side with a meat bat. Season generously with freshly ground black pepper and put to one side to come to room temperature.
    2. Put the shallots, thyme, bay leaf, mushrooms and wine into a pan and reduce almost entirely. Add the stock and reduce again until there is about 1/4 pt left. Strain and whisk in the maitre d hotel butter until the sauce thickens. Put the sauce in a bowl over warm water until ready to serve.
    3. Season the steak with salt and brush it generously with melted butter and olive oil. Brush the grill grid with oil before placing the steak on it and grill 9 mins each side for rare, 11 mins medium and 12 mins well done.
    4. Cut the cooked steak on a carving board and carve it at a slight angle with a very sharp knife into about 6 slices (depending on the size of the steak). Serve with the Chateaubriand sauce handed round separately.
    5. Goes well with watercress and roast potatoes sprinkled with fresh herbs
    6. Cheats sauce. You can speed the whole thing up by using a can of good quality consomme, a chicken stock cube, 4oz butter, 1 tbs finely chopped parsley, 1 tbs lemon juice, salt, black pepper and a pinch of cayenne pepper. Reduce and serve with the steak as above.

Comments, questions and tips

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Comments (2)

didlidi's picture

quote
Wipe the steak with kitchen towel and bash it a couple of times on each side with a meat bat.
unquote
Are you serious!!! bash Chateaubriand! you must be joking. If you have to bash this particular steak then you need to go back to cook school. NO Chateaubriand needs a bashing. It is so tender it falls apart - assuming you cook it correctly. If you can't then yes maybe bash it first!!! Absolutely no reason to do that to this cut of beef. Have been cooking this for several years and never once bashed it. All customers rave about how tender it is and hardly needing a knife! Even when cooked medium/well it is beautiful to eat. Cook it correctly and it will sing and dance for you!

gachilto's picture
5

used oyster and enoki mushrooms. Great layers of flavour in the sauce.

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