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CHATEAUBRIAND
INGREDIENTS:
1 1/2 lb. 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 with a sauce such as
Béarnaise.YIELD: Serves 2
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. Bill aka Mickey Porter 04-11-09. |
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