Chateaubriand steak: cooking recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fried meat is considered one of the very first dishes that man has cooked in his history. Hundreds of centuries have passed since those times, but still juicy, fragrant and satisfying piece of fire-fried meat remains one of the most respected and desired foods in any part of the world. Of course, during all this time the recipe has undergone many changes. Now he has his own specific cooking technology, he has acquired new, more refined tastes and aromas. Today, there are several types of steaks. And if you're looking for a main course for a romantic dinner, the Chateaubriand steak is probably one of the best options.

Steak means "to fry"

A true steak is usually cooked on an open fire. If you have a grill in your house, then mastering the art of cooking steaks is simply vital for you. It would seem, what could be easier than frying a piece of meat? But in fact, this task is not an easy one. And not every professional chef will be able to cook a steak correctly. To achieve perfection, you have to practice. To begin with, learn how to choose meat for one or anothertype of steaks. Choose the optimal and harmonious ratio of spices and, of course, master the technology of the degree of roasting. Traditionally, it is customary to cook beef steak. "Chateaubriand" is recommended to be made from bull meat. Remember that even a quality product that has been frozen will be significantly inferior in taste to fresh meat, so try to buy it on the day of cooking.

The main thing is the right meat

All steaks differ from each other only in one thing - the part of the carcass of the animal from which the tenderloin is made. "Chateaubriand" - a steak that is prepared from the extreme, thickest part of the tenderloin, located closer to the tail of the animal. This piece has an irregular shape, and therefore it is more difficult to cook than any other steak. It is important that the inner part has several degrees of roasting at once. The top crust should be well-done and securely hold all the juices inside. This is what the French aristocracy thought a Chateaubriand steak should be like.

Preparation of tenderloin

This kind of steak is cooked in one big piece and served the same way. Ready meat can be cut into portions just before serving. Usually one piece of tenderloin is enough for two servings of a dish like Chateaubriand. The steak is cut along or across the fibers, there are no clear rules in this.

After you have washed and dried the meat from excess moisture, it must be carefully cleaned from films. In places where veins are visible, shallow cuts should be made. So, the meat will not lose its shape during frying. After rubspices your future Chateaubriand steak. The recipe, which is considered to be a classic, suggests using only a mixture of s alt and black pepper. But now you can grease the meat with vegetable oil and put it on a hot grill.

The degree of roast matters

There are several types of roasting meat and you can use the one that suits you best. The classic Chateaubriand steak has a well-fried crust. The next layers should be in varying degrees of doneness, from "full" at the edges to "rare" towards the center. Inside, such a steak should have a thin streak of completely raw meat. If you don't really like "rare" meat, then you can keep the steak on the fire a little longer so that it is not raw inside.

First you need to fry the prepared tenderloin on a grill heated to 250 degrees. Fry a piece for 20 seconds on each side. So a crust forms on the surface, thanks to which the juices will be held inside. Now you need to reduce the temperature to 180-200 degrees and bring the steak to the desired readiness.

It takes about 10-15 minutes to get a rare steak, but 25-30 minutes for a higher degree of doneness. Do not forget to turn the meat over and grease it with vegetable oil to form an appetizing crust. The time for each steak will be determined individually, the meat can be of different weights and "ages".

Cooking sauce

Chateaubriand steak enjoys great respect in many restaurants around the world. This dish is simply impossible to serve withoutsauce. And this is a great field for your imagination. Any sauce can be served, but it is desirable that it be prepared on an oil basis. This will make your dish even more juicy, and spices and fresh herbs will emphasize the exquisite aroma and taste.

Chateaubriand is traditionally served with French Béarnaise sauce. For its preparation you will need:

• 3 egg yolks;
• dry white wine - 4 tbsp. l;
• butter - 100 g;
• wine vinegar (white) - 4 tbsp. l;
• shallot - 1 pc.;
• bay leaf, black peppercorns and s alt;
• fresh tarragon - 1 bunch.

Put spices, finely chopped onion and tarragon in a saucepan, pour in vinegar and white wine, put on fire. With constant stirring, the contents must be boiled down to half the volume, then removed from the heat and cooled. Now the future sauce needs to be rubbed through a sieve, add raw yolks and put on a slow fire. Thoroughly grind the yolks with a mass until a homogeneous consistency. Then add the oil and keep a little longer on low heat. The sauce should have a smooth, uniform texture, be fluffy and slightly thick. The classic Béarnaise is ready.

Chateaubriand can be served with a side dish of vegetables, boiled potatoes or fresh herbs. And of course, don't forget the prepared sauce and a glass of good wine.

Bon appetit!