What is Chateau Briand? Is it a cut or a recipe? How do I make it??
I know it has something to do with a beef tenderloin.... do I cut the ends off and the top and bottom, using only the middle peice??
I had it once at a wedding it was AMAZING! Would like to try making it a couple times before I serve it to company. It sure tasted expensive though........
Thanks alot to those who help, or try!
- MBLv 71 decade agoFavorite Answer
The story goes that back in the days of Napoleon, Chef Montmireil created a special dish for author and statesman, Francois Chateaubriand. He took a cut of beef from the tenderloin, just down from the filet mignon, coated it in butter, seasoned it with black pepper and grilled it. This cut, now synonymous with the recipe, is a thick steak, large enough to serve at least two people.
To finish off this dish, the meat is sliced into thin strips, topped with a butter and parsley mixture and served with béarnaise sauce. The traditional side dish is chateau potatoes. These small potatoes are roasted in a heavy pan, covered in butter. Not a recipe for the dieter, but well worth the extra calories.
Of course the beef tenderloin steak is one of the more expensive cuts, but if you want to make a meal that is sure to impress, this is a good one to choose.
Remember that Chateaubriand is a recipe and not a cut of meat. This recipe has been adapted by a great number of cooks to use almost anything from fish to artichokes. A quick search of the Internet will find you dozens of variations.
From the time of Napoleon comes this recipe for a great meal. Chateaubriand is not a cut of beef, like many think, but a recipe for a grilled beef tenderloin.
2 pounds beef tenderloin
1/2 cup plus 2 tablespoons butter
1/2 cup watercress
2 tablespoons minced parsley
1 tablespoon lemon juice
salt and pepper
Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper.
Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.
Place the tenderloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercresses and butter mixture (called Maitre d'hotel butter).
Chateaubriand is traditionally served with Béarnaise Sauce
This is a classic sauce that goes well over most grilled dishes. This is one of the most versatile sauces in the world.
1 cup butter, melted and hot
3 egg yolks
3 tablespoons white wine vinegar
1 tablespoon onion, finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon dry tarragon
Put onions, vinegar, tarragon and pepper in a sauce pan and bring to a boil. Reduce to about 1-2 teaspoons of liquid. Stir constantly. Remove from stove and let cool. Put egg yolks and cooled mixture in a blender.
Process for about 1 minute or until completely blended. Melt butter. Turn blender to high and slowly add the butter. Start out very slow. Serve immediately. This can be a tricky sauce so go slow and watch it very carefully. The sauce will get thick as you add the butter. Do not let it cool after it is mixed because it will separate.
- Teddy BearLv 41 decade ago
Chateau Briand with Bearnaise Sauce
1 piece Veal Tenderloin Butt approx.
1 teaspoon butter 5ml
1 teaspoon vegetable oil 5ml
freshly milled pepper
2 Shallots Finely Chopped
1 tablespoon Chopped Tarragon 15ml
1 tablespoon Snipped Chervil 15ml (parsley can be used, but reduce to ½ tablespoon 7.5ml)
Sprig of Thyme
2 tablespoons White Wine Vinegar 30ml
2 tablespoons White Wine 30ml
1 egg yolk
tiny pinch of flour
2 oz finely diced butter 60g
1-2 drops lemon juice
freshly milled pepper
Trim Tenderloin if necessary and pound lightly to round shape of even thickness and tie around outside.
Add oil and butter to a heavy bottomed saucepan over high heat.
Add the Chateau Briand and sear both sides to contain juices.
Reduce heat to medium and cook 3-4 minutes per side or until meat thermometer reads 135-140 for medium. Remove from pan and set aside, loosely covered with tinfoil to rest.
Meanwhile, put shallots, ½ the tarragon and chervil, thyme and bay leaf, vinegar, wine and a pinch of salt in a small saucepan and boil until reduced and ¾ tbsp of liquid remains.
Remove from heat, strain and leave to cool for a minute.
Add to top of a double boiler, ½ tablespoon (7.5ml) of cold water and egg yolk, whisk constantly over hot but not boiling water.
Add the butter a few pieces at a time and whisk until smooth before adding more butter.
When the sauce is thick, add the rest of the tarragon, chervil, lemon juice and salt & pepper to taste.
- 1 decade ago
This is a favorite way to cook a tenderloin, either on the
grill or broiled. Tenderloin needs all the flavor it can
get, and the addition of marrow and mushroom mixture
accomplishes this with a nice presentation once it is sliced.
1 pound beef tenderloin, center cut
4 slices of beef marrow
4 scallions, finely sliced
3 large mushrooms, diced
2-3 tablespoons dry red wine
1-2 teaspoons rosemary
Freshly ground salt and pepper to taste
3 tablespoons butter
2 teaspoons anchovy paste
1 tablespoon very fine chopped parsley
Make a cut lengthwise on the side of the tenderloin, being
careful to leave about a one inch space uncut on the ends.
Place marrow into a hot an, and add the scalliions. Cook
a little and add the mushrooms. Add wine, rosemary, salt
and pepper. Put pan aside on top of stove and keep warm.
Preheat broiler. Stuff pocket with the mushroom onion
mixture. Tie meat starting at ends in about 5 places to
secure the mixture so it doesn't run out.
Season with salt and pepper. Place meat on roasting
rack and continue to baste with butter. Broil 2 inches
from the heat, 5 minutes of each side, basting alot.
Remove from oven and slice. Spread the top with anchovy
Anchovy Butter: Place 3 T. softened butter, anchovy
paste and parsely and work into a smooth paste.
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- 1 decade ago
Contrary to popular belief, Châteaubriand is actually a recipe, not a cut of beef. This method of preparation is said to be named for the 19th-century French statesman and author, François Châteaubriand. It's a succulent, thick cut of beef (usually taken from the center of the tenderloin) that's large enough for two people. The Châteaubriand is usually grilled or broiled and served with BÉARNAISE SAUCE and château potatoes (potatoes trimmed into olive shapes and sautéed in butter.
- SmurfettaLv 71 decade ago
Chateaubriand with Cognac
2 beef tenderloin steaks, 2-1/2 lbs each (1.25 kg each)
5 cloves garlic, peeled and finely slivered
2 1/2 tablespoons olive oil
Cognac Mustard Sauce
1 1/2 tablespoons butter or margarine
4 medium shallots, minced
2 cups beef stock
2 tablespoons cognac or brandy
2 tablespoons Dijon mustard
1/2 cup real butter, cut into 8 pieces
3 tablespoons chopped fresh parsley
salt and pepper
Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
Preheat oven to 450F degrees.
In large skillet, heat oil and brown meat on all sides.
Place meat on a rack in roasting pan; set skillet aside.
Roast meat to desired doneness, about 40 minutes for medium-rare.
To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and saute until softened.
Stir in stock, scraping up brown bits.
Bring to a boil and cook until reduced by half.
Add cognac and boil one minute.
Reduce heat to low and whisk in mustard, then butter, one piece at a time.
Cook just until butter is melted.
Stir in parsley and season to taste with salt and freshly ground black pepper.
Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.
- Anonymous1 decade ago
There are dozens of recipes on the web... all you have to do is a google search. Basically, it's a tenderloin of beef, roasted in the oven!
- Anonymous5 years ago
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