28 March, 2013

Roasted Chateaubriand in Herb Oil and Béarnaise Sauce

Roasted Chateaubriand in Herb Oil and Béarnaise Sauce with Fleur de Sel- Baked New Potatoes, Mushroom Persillade and Cherry Tomato Cascade with freshness



Chateaubriand was created by the Chef Montmirail. He named it after French writer and Diplomat Francois René de Chateaubriand (1768–1848), who served under Napoleon Bonaparte. It is a traditional French recipe centered around a hefty sized cut of beef tenderloin served with a creamy Chateaubriand sauce, though in present-day, it is usually accompanied by a rich Béarnaise sauce and a Potato Soufflé.
Serves 4
• Chateaubriand: 800 gr
• Butter: 250 gr
• Oil: 150 ml
• New potatoes: 600 gr
• Cherry tomatoes: 400 gr
• Fresh mushrooms: 250 gr
• Chopped shallots: 80 gr
• Minced garlic: 30 gr
• Chinese Parsley: 1 bundle
• Salt / Pepper to taste
• Fleur de Sel to taste
• Freshness: Organic sprouts
Béarnaise Sauce:
• White wine vinegar: 80 ml
• Chopped shallots: 40 gr
• Peppercorns: 4 pcs.
• Tarragon: ½ bundle
• Egg yolks: 4
• Clarified butter: 200 g
• Marinate the Chateaubriand in the herb oil one day in advance. Add salt and pepper to taste just before roasting the beef.
• Sear the beef over high heat in skillet. Once browned on all sides, place the beef in a 200 º C oven. Calculate cooking time at five minutes per pound of beef for medium rare. Once the beef has been roasted, place it on a wire grill and cover with tinfoil.
Baked New Potatoes:
• Place the new potatoes with the butter and oil in an oven resistant skillet. You can also add thyme and garlic cloves if you like. Bake at 180 º c for approximately 40 minutes. Remove the potatoes from the oven and season with fleur de sel. Set aside in a warm place.
Mushrooms Persillade :
• Clean and scallop the mushrooms and sauté with butter over high heat. At the end of
the cooking process add the chopped garlic, shallots and parsley, and season with salt
and pepper to taste.
Cherry Tomato Cascade:
• Wash and disinfect the cherry tomatoes. Cut in half and sauté with butter over high heat. At the end of the cooking process add the chopped garlic, shallots and parsley and season with salt and pepper to taste.
Béarnaise Sauce:
• In a small saucepan, combine the chopped shallots, half of the chopped tarragon, crushed pepper and the white wine vinegar. Heat until you have a ¾ reduction. Cool and set aside.
• Put the 4 egg yolks, the cooled reduction, and 4 cl of water in a saucepan o(heat resistant bowl)
Over a high heat and using a whisk, vigorously blend the ingredients together.
• When the eggs have reached a foamy consistency and each swipe of the whisk allows you to see the bottom of the saucepan o(heat resistant bowl), remove from the heat.
• Add salt and then slowly add the clarified butter.
• Place Chinese parsley in a water bath and add the remaining tarragon. Set aside in a warm place.
• Place the Chateaubriand at the center of a large wooden carving board. The beef can be previously sliced or served whole and then sliced at the table for your guests.
• Place the accompaniments on a serving dish.
• Serve the Béarnaise sauce in a gravy boat
Bon appetit!!!