Chateaubriand ideas

On Mon, 21 Mar 2011 19:59:01 -0700, "Kent"
wrote:


No. Beurre Blanc is made with white wine, hence the Blanc. Beurre
Rouge is made with red wine, hence the rouge. Same method, same type
of mounted butter sauce, but different wines and vinegars. Beurre
noir is another thing entirely...not a mounted butter sauce..

Here is a description and method/recipe from Julia:
http://www.labellecuisine.com/archives/Sauces/Julia Child's Classic Sauce Beurre Blanc.htm

Christine
--
http://nightstirrings.blogspot.com
 
In article ,
sf wrote:


From looking around a little bit, it appears that:

1. In a fine restaurant, chateaubriand is a big chunk of tenderloin
suitable for two people.

2. In a good restaurant, chateaubriand is a big chunk of sirloin
suitable for two people.

3. In "any" supermarket, chateaubriand is a good looking beefsteak of
whatever they happen to be overstocked with.


So, if you are looking for something in particular, see if they give
details about the cut. Otherwise, it might be anything.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Mar 20, 4:06?pm, sf wrote:

From what I have learned, chateaubriand is centre cut beef
tenderloin. Perhaps it also refers to the method of cooking/serving.
Served whole, and sliced at the table?
 
"Kent" wrote in message
news:[email protected]...

No. You don't understand the roll that acid plays in changing the proteins
in the butter. Alton Brown showed how acid allows the emulsifying agents to
become more incorporated with fat yeilding a more silky texture. Without
the acid you'd never have the texture you desire. It would be more grainy
and unincorporated. And you proved you don't know this because you
completely rejected the entire sauce recipe Christine posted simply because
it had vinegar in it. You seemed to think it would taste like a
vinaigrette. That recipe was a pretty classic beurre blanc sauce made with
red wine and red wine vinegar.


There really is. Maybe it is more modern than 1920 but there is a
definition.

Paul
 
Steve Pope wrote:

There is also an edition of his book for the home cook where in the
amounts are modified for the home cook.

The market for cook books was different when it was first published than
it is now. But it is still in print.

The original was written for the trade. And in amounts more common to
commercial establishments or large households with kitchen staff. The
man was a military veteran, and a working chef for the rest of his
professional life, head Chef of several of the best hotels of his day
and iirc responsible for setting up the original kitchens at the Waldorf
Astoria in NYC.

Anyone familiar with August Escoffier's work knows he decries waste and
excess as much as he demands absolute freshness in all his ingredients.

His text does contain some historical curiosities where in he starts the
recipe with words to the effect that "this recipe is rarely produced
today although it was quite common in days gone by"

And in his section home made liquors he adds "which is to be much
regretted" .... that people don't make these home made liquors any more
(circa 1921 c.e.)
--
JL
 
"Mort" wrote in message
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I saw both of those and don't agree with either. You have to find a valid
source from France that substantiates what Christine is saying. I can't.
I've looked at Raymond Oliver, Henri-Paul Pelliprat, Elizabeth David, two
editions of the Larrouse, and I haven't found anything that ties "rouge" to
red wine. I'm holding Escoffier in my hand as I write this.

Kent
 
"M. JL Esq." wrote in message
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As I recall 5-10 cups was about the yield for his turtle soup which required
an entire live sea turtle. I sure don't have the recipe handy, no. Is it
wasteful to kill a sea turtle for a few bowls of soup? In my view it is an
obscenity. I also seem to remember his recipe for chicken soup which was
essentially 20 chickens cooked down to 1 quart of base which made about a
gallon of soup. People were starving to death back then.

Was the soup(s) good? They were probably to die for. I am sure of that.

Paul
 
Paul M. Cook wrote:


Ch?teaubriand is most often simply grilled/broiled or pan-fried/saut?ed,
whther whole or cut into smaller steaks. Whether you serve it with a
sauce or not is up to you. As far as I am concerned, any sauce served
with a fillet steak should not be too assertive, or it will overwhelm
the steak. Perhaps a simple marchand-de-vin sauce - or even sauce
Ch?teaubriand, as per Escoffier, would work well, or maybe something
like madeira and truffles sauce ? la Jacques P?pin. I do not think
steak au poivre is a good idea for this cut, as it is just too assertive
a preparation.

Victor
 
On Sun, 20 Mar 2011 10:47:22 -0700, Kent wrote:


Everywhere I've been except one place a chateaubriand is a fillet
mignon without a doubt.

PW Seuper on Almaden Expressway had a "Chateaubraind - Top Sirloin"
(USDA Prime) that I bought once back in 1999. It was pretty darn
good, too.

But every recipes, food reference, restaurant, or butcher I've
seen/been to it is a fillet mignon. And if a store does not label it
as Sirloin or Fillet Mignon, just "Chateaubriand", then that is
illegal and I would make sure the meat manager knows this.

-sw
 
Kent wrote:



Pretty funny. You've undoubtedly searched this yourself
and found nothing but pages and pages of identical recipes
confirming what you've been told. And yet you persist.

--
Mort
 
On Wed, 23 Mar 2011 05:48:45 +0000 (UTC), [email protected]
(Steve Pope) wrote:


Lobster sauce used to mean only the shells were used. Maybe the
modern version requires and entire lobster. I dunno and I won't be
making it so I don't care.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Paul M. Cook" wrote in message
news:[email protected]...
The above Costco product is the chateaubriand as defined almost everywhere
except California. Of interest, it is that it consists of two muscles. The
larger on the costco site above is the psoas major, and the smaller is the
psoas minor. The whole tenderloin, includes the center part known as the
chateaubriand.

If I had one of these I'd make a Boeuf Wellington with one, and Tornadoes
Rossini with the other. Filet as we know is wonderfully tender, but somewhat
less tasty than it looks. It needs something to accentuate it, like a good
brown sauce, with truffles, although Morel mushrooms are OK.

It looks like beautiful meat. I'm envious. I thought $100 my gawd and then
realized filet is over $30/lb in the high brow markets around here.

to your appetite,

Kent,
 
Paul M. Cook wrote:


But i defy you to find a recipe calling for such things in his works.

In his auto biography he repeats an Careme anecdote about reducing
several oxen, turkey and hams to a thimble full of essence but in his
published Guide Culinaire remarks about essences: it is far better to
add the product itself to the stock during its preparation rather than
to prepare a special essences.

He decries making a special good/strong essence to improve poor quality
food, as was commonly done by chefs of his day. "therefore it is
judged unnecessary to give more than one example of a recipe."

he does give recipes for espangnole and various stocks that can use
upwards of 10 pounds of meats and bones but those can easily be halved
as he knew or at least hoped, many small resturanterurs if not aspiring
chefs would be purchasing his book. He gives recipes using 6 - 7 pounds
of beef in a particular stew, some recipes for some large fish, turkey
and capons, as well as mutton and whole pigs, venison & etc. but even
more do he give recipes for individual servings of meats, and his
portions for soups vary from 5 - 10 cups. His salads don't give much
advice on amounts except for "take equal quantities of" in the rest its
use as much as you need with some slight variations according to type of
vegetable.
--
JL
 
"Christine Dabney" wrote in message
news:[email protected]...
Christine, the recipe above for the sauce is a horrible recipe. Horrible is
an understatement.
.. 1 cup dry red wine
.. 1 cup red wine vinegar
.. 1 shallot, thinly sliced
.. 2 tablespoons whole black peppercorns
.. 12 ounces cold unsalted butter, cut into pieces
One cup of red wine vinegar for two cups of sauce?? The only other liquid
ingredient is a cup of red wine? Sliced shallots???? 2 tablespoons of
peppercorns?? 12oz of butter??? Cold Butter?? Horrible is an understatement.

For filet mignon you need to have a nice brown sauce. First you make the
liquid portion with beef stock some wine like madeira , and seasonings. To
that you can add finely minced sauteed shallots. Then you make and thicken
it with brown roux. http://allrecipes.com//HowTo/making-roux/Detail.aspx . I
wouldn't use cornstarch, or a beurre manie
http://www.food.com/recipe/beurre-mani-french-sauce-thickener-117333 for a
dish this fancy. A strong no on plain butter as a thickener, even in small
amounts.

Kent
 
Paul M. Cook wrote:

People are starving to death to day.

I saw a comedienne on t.v. last nigh, she had been entertaining the
troops in Afghanistan and one of the military officers there was telling
her how they had built thousands of miles of roads, 20 schools, a dozen
hospitals & such and she replied, "great, when your finished here how
about we go to Detroit?" or one might say east L.A. or various other
parts of Americas great inner city slums.

Plus there here have been a number of translations, some better than others.

I don't recall ever seeing a recipe of his calling for 20 chickens,
several pounds of larks tongue for aspic and several pounds of rose
petals to make ice cream with but other than that, he wrote the Guide to
be used by middle class establishments and cooks. He was less of an
elitist than he has a reputation for, at the worst he was very good and
successful at what he did.

And the idea that an admiration of his life's work is anything other
than just that is just looking for an excuse to argue argue about it.

One of my favourite American cook books is by a student of Escoffier,
Louis de Gouy, who wrote "The Gold Cook Book" (1947) and was head chef
of the Waldor Astoria for many years. He made a special study of
traditional american foods, went to great lengths to track down
authentic regionalisms.
--
JL
 
sf wrote:


Lobster soup is one thing, lobster sauce i can only find as "Sauce
Newburg" in the Guide Culinaire, made with raw or cooked lobster, which
he states are made & served in the same way as sauce American as in
Homard a l' Americaine:)

Various internal roe, coral & etc. are mixed with butter to be used to
finish the sauce.

The primary distinction being whether the lobster meat is served in the
sauce or the sauted lobster meat used as a garnish with other fish or
food and then sauced.

A favourite Escoffier is #2111 Homard a la Brouche but i have never been
able to absolutely pin down what "Derby Sauce" is. And i have googled it:)

So i know about the commercial (bottled) sauce routinely compared to
Worcestershire sauce. Once source suggesting "Derby Sauce: A cream,
horseradish, mustard, vinegar & seasoned sauce iirc. Though i think
there might be a commercially available product, ..."

I cant find it for sale with google, but that might only mean i don't
know how to shop on the internet:)

I tried googling Harrods and all i got was bags & shoes and a more
dedicated search of british food sites didn't turn up anything either.

I have seen other cook books where the author had a proprietary
ingredient available commercially that was included in the recipes.

But as far as i can recall, this homard a la brouche is the only
instance of it being called for in Escoffiers guide culinaire.

Plenty of other exotic ingredients in so far as im not sending of to
Rouen for a duckling:)

Or Strasbourg for pate:)

& etc.

Although i did run across some chocolate eggs at Harrod's and a tartar
sauce that looked interesting:)
--
JL
 
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