This French classic is as light and tender a piece of beef as you’re likely to find, but for some, that makes it all the more intimidating. Fear not. By taking a little care, and following a few of the tips listed below, you can easily master this gorgeous dish, just like the finest Parisian chef.
What is chateaubriand?
First things first, what is chateaubriand? It’s not as simple a question as it might appear. There is some disagreement in the culinary world about whether chateaubriand is the cut of meat, or the way it is prepared.
For some, a chateaubriand is a cut that comes from the centre of a beef tenderloin. Others however argue that the beef must be cooked in a particular way with a certain sauce in order to be a true chateaubriand. For simplicity’s sake, we’ll just be referring to the cut.
What makes chateaubriand so distinctive and highly prized is its tenderness and subtle flavour. The tenderloin sees very little work during the animal’s life, meaning the meat it produces is in no way tough, which is perfect is you like your beef to fall apart at the slightest touch of the knife.
Where to buy it?
Chateaubriand should always be bought from a quality butcher, one who will cut away the silverskin in its centre. If you don’t have a butchers close by, you could always buy your meat online.
Companies like the Dorset Meat Company can deliver chateaubriand beef straight to your front door at a time and date that suits you. All their meat is ethical and 100% grass fed, meaning it is full of both flavour and natural vitamins. It’s also prepared by a master butcher before delivery, so all that’s left for you to do is cook it.
Preparation
As with all steaks, the chateaubriand should be brought to room temperature before cooking. That means leaving it for at least half an hour (closer to an hour, ideally), in order to help it cook more evenly without drying out.
In terms of spices and rubs, there are many you can try, but to let the beef stand as the star of the show, stick with a generous helping of sea salt, olive oil and black pepper.
Pairing
Chateaubriand goes well with so many side dishes that it’s almost impossible to pick just one. Traditionally it is served with mushrooms, but you could also serve it with creamed spinach, carrots or chunky chips. Our recipe uses some buttery chateau potatoes cooked in the same cast iron roasting pan, using the meat juices to baste the potatoes.
How to cook
This recipe serves four people, takes about an hour (including preparation and resting time) and uses the reverse sear method.
You will need the following ingredients:
- 1 two pound chateaubriand steak
- 1 pound baby roasting potatoes
- 1 stick of butter, cubed into 4 equal portions
- 1/4 cup of olive oil
- 3 sprigs of fresh rosemary
- Sea salt to taste
- Fresh ground black pepper to taste (optional)
- Fresh parsley for garnish
The eight-part recipe is as follows:
- Bring your chateaubriand steak to room temperature. Preheat your oven or grill to 235 degrees.
- While the oven or grill is heating up, season your steak with a coating of olive oil and sea salt. Black pepper is optional.
- Toss together your potatoes, 2 tablespoons of olive oil, 2 teaspoons of sea salt and your rosemary inside a medium sized mixing bowl. Then pour into a large, cast iron pan with the cubed butter.
- Place the meat on top of the potatoes. Insert a meat thermometer into the thickest part of the steak.
- Place pan in the oven or grill and close the lid. Allow the meat to reach an internal temperature of 125 degrees.
- Remove the meat from the pan, leaving everything else, and increase grill or oven temperature to 425 degrees. Tent the meat with foil and rest for 5 minutes while the potatoes cook.
- If using a grill, place the meat over a high heat and sear both sides for 2 minutes, turning every minute. If using an oven, place the meat back on top of the potatoes for 2 minutes, then turn and cook for an additional 2 minutes.
- Slice the meat, spoon the drippings over the potatoes and garnish with fresh parsley.
