Chateaubriand. For other uses, see Chateaubriand (disambiguation). Descended from an old aristocratic family from Brittany, Chateaubriand was a royalist by political disposition; in. Chateaubriand and wine sauce is a classic of the French kitchen.

Classically, Chateaubriand referred to a dish rather than to a cut of steak. Chateaubriand synonyms, Chateaubriand pronunciation, Chateaubriand translation, English dictionary definition of Chateaubriand. also cha·teau·bri·and n. A double-thick, tender center cut of. You can have Chateaubriand using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chateaubriand

It's 1 of chateaubriand.
It's 3 of sprigs of rosemary.
Prepare 3 tbsp of cracked black peppercorns.
You need 2 tsp of kosher salt.
You need 1/4 cup of garlic.
Prepare 3 tbsp of butter.
Prepare 1 tbsp of olive oil.

The name is synonymous with luxury and haute cuisine. Contrary to popular belief Chateaubriand is not a cut of meat. Rather, it is a method of preparation, or a recipe. Chateaubriand definition is - a large tenderloin steak usually grilled or broiled and served with a sauce (such as béarnaise).

Chateaubriand instructions

Wrap chateaubriand tightly in clean towel..
Pound with mallet. Preheat oven to 300 ° F..
Make paste out of rosemary, garlic, salt, pepper and olive oil. I used a food processor to do this..
Rub paste onto meat..
Melt 1 tsp. Of olive oil and butter in oven - proof pan. I used a cast iron pan. Brown meat on both sides..
Transfer pan to oven. Cook until internal temperature is 125°F. About 20 to 30 minutes..
Let meat rest for 5 minutes..
Pour butter in pan over meat..
Meat should be rare, but if it is overdone it will still be good. Enjoy!.

Examples of chateaubriand in a Sentence. Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true aristocrat of French cuisine. Bij Chateaubriand willen we eigenlijk maar één ding: het mooiste en lekkerste vlees aanbieden dat er in Nederland verkrijgbaar is. Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. Borrowed from French chateaubriand, named after French Romantic writer François-René de Chateaubriand, who is said to have enjoyed this type of steak. (Received Pronunciation) IPA(key): /ˌʃatəʊˈbɹiːɒ̃/.