CHATEAU BRIAND - TENDERLOIN
Chateaubriand steak, a thick
cut from the center of the tenderloin,
oven roasted to perfection.
Note: However you like your steak, this
cut should never be overdone.
Tenderloin is the tenders cut of beef,
packaged in a roast-size. It can be
cut to use for Filet Mignon steak.
2 lb. Beef Tenderloin.
Steak seasoning salt,
1 teaspoon minced rosemary
Several Garlic cloves,
Butter
Cut straight down the center, into
2 steaks, about 3-4 inches thick. Rub
virgin olive oil all over the tenderloin and season meat with steak seasoning salt. Place steaks into a sprayed 11" x 9" cake pan. Add a little water, about 1/3 cup. Sprinkle tops of steak with rosemary spice. Tent top with a piece of tin foil to prevent browning too fast
Set oven dial to broil and heat to 425-F. Place tenderloin in pre-heated oven on it's center rack. Make sure oven door stays cracked open and not closed or it will bake instead of broil and toughen the meat. Broil till rare about 30 minutes and medium about 35-45 minutes. Do not overcook. (Medium rare is 145-F and Medium is 160-F using a thermometer) Check our cooking beef chart Remove from oven and tent with tinfoil and let set for 10-15 minutes before serving. The meat temperature will continue to rise some degrees while it sits.
Have prepared garlic butter ready; using 2-3 cloves minced fresh garlic fried with 4 oz, butter until lightly gold in color. Brush finished Steaks well with hot garlic butter and serve. Finished steaks can also be served topped with Béarnaise Sauce.
Bearnaise Sauce Recipe (Optional)
Combine 3 tablespoons tarragon vinegar; 1 teaspoon finely chopped shallots or garden onions: 4 whole peppercorns, crushed; and add the Bouquet Garni* bundle. Simmer till liquid is reduced to half. Strain; add 1 tablespoon cold water.
Beat 4 egg yolks in top of double boiler (not over the water). Slowly add herb liquid. Have 2 cup butter at room temperature. Add a few tablespoons butter to egg yolks; place over hot, not boiling, water. Cook and stir till butter melts and sauce starts to thicken. Continue stirring in butter till all has been used and sauce is smooth as thick cream. Remove from heat. Salt to taste; add 1 teaspoon minced fresh tarragon or 3/4 teaspoon dried tarragon leaves, crushed. Makes 1 cup.
*Bouquet Garni: Securely tie a few whole tarragon and chervil leaves in cheesecloth.
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