What is a Chateaubriand?
Chateaubriand is a thick cut of beef that is typically taken from the center of the tenderloin. It is a lean and tender cut of meat that is often served as a centerpiece for a fancy dinner party. The name “Chateaubriand” comes from the French diplomat and author François-René de Chateaubriand, who is credited with popularizing the dish in the early 19th century.
Why cook a whole Chateaubriand?
Chateaubriand is a highly prized and sought-after cut of beef because of its delicate flavor and tender texture. When cooked properly, it can be a delicious and impressive centerpiece for a fancy dinner party or special occasion. To cook chateaubriand, it is best cooked using high-heat methods such as grilling, broiling, or pan-searing. This helps to sear the outside of the meat and lock in the juices, resulting in a tender and flavorful steak.
Where to get a whole Chateaubriand?
A whole Chateaubriand can typically be found at a high-end butcher shop or specialty meat market. It is a large cut of beef, so it may be necessary to order it in advance. We at MyPrepTable like to pick up our vacuum-packed cuts from our local warehouse superstore. Some supermarkets or grocery stores may also carry whole Chateaubriand’s, but they may be more difficult to find. If you are having trouble finding a whole Chateaubriand, you can try asking the butcher at your local grocery store if they can order one for you.
How to clean a whole Chateaubriand?
To clean a whole Chateaubriand, start by removing any excess fat or silver skin from the surface of the steak. Use a sharp knife to carefully trim away any fat or silver skin, being careful not to cut into the meat itself. Next, rinse the steak under cold running water, being careful not to soak it or allow it to come into contact with any other food. Pat the steak dry with a paper towel or clean dishcloth, and then season it with salt and pepper to taste. The Chateaubriand is now ready to be cooked. For step-by-step instructions look at MyPrepTables recipe.
Simple Chateaubriand and Vegetables
- 1 whole Filet Mignon (PISMO)
- ¼ cup(s) Olive Oil
- 1 To Taste Salt & Pepper
- 2 tbsp(s) Montreal Seasoning
- 2 tbsp(s) Molasses
- 3 whole Potato Russet Peeled cubed
- 1 whole Spanish Onion Cleaned and rough dice
- 3 stem(s) Celery with Leaf Cleaned and rough chop
- 3 whole Carrots Peeled rough dice
- 5 clove Garlic Minced
- Gather all your vegetable ingredients. Clean, rinse and dry and lets bring it to the board.
- Clean your filet mignon and set it to the side. ( SEE HOW TO RECIPE)
- Grab your onions carrots, celery and prepare your mirepoix. (https://www.mypreptable.com/?s=mirepoix)
- Once prepped, add mirepoix to your hotel pan.
- Take your filet mignon face down place in tray. Add salt, pepper, Montreal seasoning, molasses and some olive oil. Rub ingredients into the meat until the entire bottom is covered evenly.
- Turn filet upright, laying the bottom on top of mirepoix. Add the ingredients and thoroughly rub all seasonings through out the top of the filet.* Remember you cannot season center of meat so don't be nervous give outer coating of seasoning a good rub.
- Finally rub some minced garlic on top of the Chateaubriand and rub along entire meat. Set aside.
- Peel about 3 to 4 potatoes.
- Once peeled and washed cube potatoes to almost same size.
- Place in Bowl and season with remaining ingredients. * Use the same seasonings as you used on the Chateaubriand.
- Toss well and place the potatoes in the hotel pan along the sides of the Chateaubriand.
- Place into a 400° degree oven and begin to roast you Chateaubriand along with vegetables.
- Once cooked to temperature of choice remove from oven and let rest. Place potatoes and vegetables in a bowl set aside. Remove the Au Jus and set aside.[*TEMPS 130° Medium Rare; 140° Medium; 150° Well Done]
- Once the meat has rested, begin to slice it to thickness of choice. Place on a platter and drizzle Au Jus [French for "with its own juice"] over the meat and you are ready to serve.
- Cook it to your desired temperature of choice with your roasted vegetables.*TEMPS 130° Med.Rare 140° Medium 150° Well Done