Chateaubriand

Chateaubriand with Duchesse Potatoes and Seasonal Vegetables



Description: French Chefs of the late 19th century began refering to the classic Filet de Boeuf (a very thick steak cut from the best partof the filet)as chateaubriand in referance to the 19th century statesman and author of the same name. The dish is traditionally served with bearaise sauce, a bouquetiere of vegetables and chateau potatoes.

Qty Measure Ingredient
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1 16-24 oz Beef filet, cut from the large (head)end of the tenderloin
TT Salt and pepper
As needed Clarified butter
4 fl Ounce Bearnaise sauce

Instructions:

1. Tie the beef with butchers twine and season with salt and pepper.

2. Saute the beef in clarified butter until it is well browned.

3. Transfer the beef to a 450 degree and roast until done, approximately 10-12 minutes for rare or 15-18 minutes for medium.

4. Remove the beef from the oven and allow it to rest for at least 5 minutes before carving.

5. At service time, slice beef evenly on a slight diagonal bias. Serve napped with bearnaise sauce.


Serves: 2-4