Chateaubriand

CHATEAUBRIAND

INGREDIENTS:

1 1/2 to 2 pounds center-cut beef tenderloin
4 tablespoons olive oil
1 oz. butter
Few sprigs of fresh thyme
4 garlic cloves with skins on
Sea salt (to taste)
Freshly ground black peppercorns (Tellicherry)
Wild Bill's Meat Rub

Preheat oven to 425 degrees. Rub olive oil over tenderloin and season generously with salt, black pepper and Wild Bill's Meat Rub and let sit 30 minutes to 60 minutes to reach room temperature. Using an oven proof pan or skillet on high heat, add olive oil and sear tenderloin on all sides and ends which takes about 3 minutes per side to get a good bark or crust on the meat. Add butter, thyme and garlic to pan and allow it to warm through. Place pan in oven and let cook for 20 minutes for medium rare (130 degrees F. internal temperature). Every 5 minutes, baste meat all over and turn over. This will result in beef being medium rare. Adjust oven time for your preference and depends on the size of the tenderloin. Remove beef from oven; tent loosely with aluminum foil and allow to rest 10 minutes before carving. If you desire tenderloin not to cook any longer, place a spoon inverted on a sheet pan and place beef on top allowing air to circulate around the beef to prevent beef from continuing to cook. Slice across the grain and serve on a heated plate with your favorite sides and of course Béarnaise sauce.

YIELD: Serves 2

Above Chateaubriand served on 08-31-13 to get an early start on the Labor Day 2013 Holiday. This Chateaubriand steak was very tender, moist and extremely flavorful. The home made Béarnaise sauce complimented this tender cut of beef (tenderloin) exceptionally well. The veggie medley, baked potato and asparagus spears were off the chain too.....grin if you must. The above doneness was between rare and medium rare but more towards the rare side and cooked my bride and my self's serving in the skillet on the stove top burner a few minutes longer for medium and medium rare. I know many of my lovely food critics will say, "I can hear the steer mooing for sure"....another grin is in order. Serve with beverage of your choice.

Visit my Filet Mignon page which has a internal temperature chart which many chefs go by.

PS: I "hired" my bride to do the Food Styling on this plate..........I think she did great!

NOTE: Prior to cooking beef, sit out at room temperature; this allows the beef to cook much quicker. Chateaubriand was created during Napoleon's time by chef Montmireil for the French author and statesman, Francois Chateaubriand. The traditional recipe calls for broiling the center portion of the tenderloin. It typically is served with a béarnaise sauce.

Below Chateaubriand sequence pixs taken on 04-11-09 and it was cooked rare and was about to move on the plate until I got the knife and fork into the ole boy; melt in your mouth though! Served with asparagus (cheated and used canned) will not do that again; red potatoes, onions and garlic sautéed in olive oil and butter, garlic toast and Béarnaise sauce slathered onto the Chateaubriand and sipped on a glass of Chianti dry red wine:

PS: My bride likes her tenderloin medium and did pan fry her portions to where very little pink was showing.

Another fun meal to prepare and the Béarnaise sauce was a little salty for my taste and did not use fresh Tarragon as the recipe called for because I simply could not find any locally. The Tarragon is a spice that I don't use too often but it is required for the Béarnaise sauce. A good horseradish sauce would go very well with the Chateaubriand breaking the French tradition!

Web published by Bill aka Mickey Porter on 04-11-09 with updated pixs added on 08-31-13.

LEAVING ON A SPIRITUAL NOTE

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Ephesians 2:8 - 2:9 8 For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

Open this link about faith in the King James Bible.

Romans 10:9 “That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.”

Open this link of Bible Verses About Salvation, King James Version Bible (KJV).

Hebrews 4:12 “For the word of God is quick, and powerful, and sharper than any two edged sword, piercing even to the dividing asunder of soul and spirit, and of the joints and marrow, and is a discerner of the thoughts and intents of the heart.”

Romans 6:23 “For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.”

Romans 3:23 “For all have sinned, and come short of the glory of God;”

Micah 6:8 “He hath shewed thee, O man, what is good; and what doth the LORD require of thee, but to do justly, and to love mercy, and to walk humbly with thy God?”

Philippians 4:13 "I can do all things through Christ which strengtheneth me."

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