Chateaubriand is a thick cut fillet steak. Usual method of preparation is grilling the meat and then generously topped with Bearnaise sauce.
It was a recipe by the chef of the Vicomte de Chateaubriand, Francois Rene, in 1822.
- 1 oz shallots
- 1 sprig thyme
- 1/2 bay leaf
- 1 oz chopped mushrooms
- 1/4 pint white wine
- 1/2 pint veal stock
- 4 oz maitre d hotel butter
- Chateaubriand Steak
- This steak comes from the centre of the fillet. It is difficult to state it’s exact weight , because it depends so much on the thickness of the fillet, but one weighing about 12 oz to 1 lb is about right.
- Freshly ground black pepper
- melted butter
- olive oil
- Wipe the steak with kitchen towel and bash it a couple of times on each side with a meat bat. Season generously with freshly ground black pepper and put to one side to come to room temperature.
- Put the shallots, thyme, bay leaf, mushrooms and wine into a pan and reduce almost entirely. Add the stock and reduce again until there is about 1/4 pt left. Strain and whisk in the maitre d hotel butter until the sauce thickens. Put the sauce in a bowl over warm water until ready to serve.
- Season the steak with salt and brush it generously with melted butter and olive oil. Brush the grill grid with oil before placing the steak on it and grill 9 mins each side for rare, 11 mins medium and 12 mins well done.
- Cut the cooked steak on a carving board and carve it at a slight angle with a very sharp knife into about 6 slices (depending on the size of the steak). Serve with the Chateaubriand sauce handed round separately.
- Goes well with watercress and roast potatoes sprinkled with fresh herbs
- Cheats sauce. You can speed the whole thing up by using a can of good quality consomme, a chicken stock cube, 4oz butter, 1 tbs finely chopped parsley, 1 tbs lemon juice, salt, black pepper and a pinch of cayenne pepper. Reduce and serve with the steak as above.