Chateaubriand: To merit this designation, you must imperatively serve a thick slice of beef tenderloin heart cut to (3.5 cm thickness minimum)
The béarnaise sauce (tarragon, chervil, shallot) is made in a bain-marie just 10 minutes before serving. Fingerling potatoes or olive-shaped potatoes (3 cm) need 5 minutes blanching then 15 minutes roasting in foaming butter. The trick: pull the meat from the fridge 10 minutes ahead, sear 2 minutes per side, then rest covered on an upturned plate for 7 to 8 minutes to keep the center rare and warm.
1 If you have small "grenaille" potatoes, wash them, brush them and pat them dry then, like those in olive shapes, blanch them by putting them in cold water and allow 5 minutes after boiling.
2 Then take a pan and melt your butter (80g (2.8 oz)) which should remain foamy and gently roast these potatoes which should take on color while remaining tender inside by constantly basting them then as soon as they are cooked (insert a knife tip) salt them and keep them covered off the heat.
3 Then prepare your Béarnaise sauce* and keep it warm in a bain-marie.
4 You are then 30 minutes away from sitting at the table, take your beef fillets out of the fridge for 10 minutes. Then, put your sauté pan on the heat with your 40g (1.4 oz) of butter and drop of oil when it foams, sear your pieces of meat over high heat for 2 minutes on each side then remove from heat, salt and pepper, remove your fillets, place a small inverted plate at the bottom of your sauté pan, place your fillets on it and cover for resting for 7 to 8 minutes. This cooking method keeps your meat rare and warm inside.
5 Reheat your potatoes slightly by adding the juice rendered by the roasted meat
Serve on a large plate the Chateaubriand lightly glazed with melted butter, the potatoes arranged harmoniously and the béarnaise sauce served separately in a sauce boat.
A dish not so complicated which owes its excellence only to the quality of the ingredients used
Prepare it this way and I am truly sure
you will give yourself and your guests a true moment of emotion.
* The "chateaubriand" is also served grilled for this you grill it marking in crosshatch (1/4 turn to the right then 1/4 turn to the
The Chateaubriand or Chateaubriant is an emblematic dish of French cuisine. Served with château potatoes and béarnaise sauce you will touch the sublime. A bit of history to evoke this recipe: Already when one ends the word chateaubriand with a D or with a T one takes sides in an old controversy concerning the origin of this dish. The supporters of the D as ending, and personally I think they are the ones who are right, attribute the paternity of this dish to the Chef Mon
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