Chateaubriand ideas

I

iheartmairbear

New member
I have 2, 2 pound Kansas City Steakhouse Chateuabriand cuts from Costco.
Really fine looking cuts of meat I must admit. How would you cook them? I
am thinking a nice sauce of some kind, perhaps brandy, cream and peppercorn.
Not quite sure. Do I cut these into medallions or do I cook them whole?
How would hey work as the base for steak au poivre?

Paul
 
"Paul M. Cook" wrote in message
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We have this cut of beef fairly often. I cook it somewhat like I cook
standing rib roast. I sear it and then finish at a low temp. to get rare or
medium rare from edge to edge. Do all of this in one piece. Then carve and
slice at the table. The juices from a good rare chateaubriand are all the
sauce you need. This, http://www.mortons.com/menu/dinner/ is what I try to
achieve, even though this example is filet. You could sauce the steak if
you wanted. to. This is a very favorite cut of beef with us.

Cheers,

Kent
 
"Paul M. Cook" wrote:



Paul M. Cook

I used to rotisserie the roasts but it took hours.

Reference: Omaha Steaks and their small jar of spice seasoning.

If you have a convection oven you can do it in about 20 minutes
(flipping once). Just make sure you have enough vertical space, as they
do tend to plump up.

Best meat on earth!!!

Best,

Andy
 
"Paul M. Cook" wrote in message
news:[email protected]...
Paul, I'd suggest browning the meat in the roasting pan on top of the stove
to give it a good surface char, and then placing it in the oven at a lower
temp, possibly 300F. This will promore slow even cooking from edge to edge
with less brown ring near the surface. Then rather than just pouring pan
drippings into the already created sauce I'd deglaze the pan with some red
wine and strain off the fat, to capture as much beef flavor as possible and
add that to the wine you've boiled down. Everything should be boiled down to
1/2 cup, as the recipe says.

Strain that to get rid of the shallots before you add any cold lumps of
butter. I think everything will work better if you add the strained pan
drippings to your sauce solution before whisking in the butter. I can't
imaging trying to strain shallot slices from the emulsified sauce without a
mess, and losing a fair amount of your sauce.

I know you probably won't do the above. This is just my 2 cents. That's what
this news group is all about. We're all doing what we think works best. That
is what is exciting about cooking.

Let us know how it turns out.

Best of Luck,

Kent
 
On Mon, 21 Mar 2011 03:45:53 -0700, "Kent"
wrote:


No, this is not Marchand de Vins sauce. It is a mounted butter sauce,
and butter is an important component. It is a Beurre Rouge, based on
Beurre Blanc.

It does have beef flavor. Did you read the instructions? It says to
add the beef juice to it. And mounted butter sauces are NOT built on
meat drippings...they are butter sauces.

I suggest that you read more about sauces such as beurre blanc and
Beurre rouge. It seems they are not within your knowledge that much,
although they were within the knowledge of Julia Child and she adored
them.

Christine
--
http://nightstirrings.blogspot.com
 
On Sun, 20 Mar 2011 02:39:12 -0700, Kent wrote:


Chateaubriand is *always* a cut of beef tenderloin. Kent has stated
numerous times that his is sirloin. So take is advice with a grain of
salt. Not just on this issue.

-sw
 
"Kent" wrote in message
news:[email protected]...

See, there you go again with the reading comprehension/craziness. When did
I say I never had a roux based sauce? In fact I even wrote I used to cook
espagnole when I was experimenting with French cooking.

I'm leaning more toweards the latter on the diagnosis. I believe the
medical term is neural frontal calcification.

Paul
 
On Mon, 21 Mar 2011 03:45:53 -0700, "Kent"
wrote:



You have got this all backwards. This is NOT a Marchand de Vins
sauce. You don't strain it after the butter is added. I am getting
the impression very strongly that you have no knowledge of mounted
butter sauces, such as beurre blanc. They are totally different than
what you are talking about. Stop relating it to the sauces you know
already, this is obviously one you have little familiarity with.

You strain it once the wine and vinegar are reduced. THEN, and only
then do you started emulisifying the butter into the sauce. The
butter has to be cold, cause the sauce will break if it isn't.

And butter sauces such as this are not built on the roasting juices.
They are built on a reduction of wine and vinegar, and then emulsified
with butter.

These are mainstay sauces in cuisine now. Yes, this started in
France, before Julia Child came along. Look in one of her volumes of
Mastering: beurre blanc should be in there. The difference between
this sauce and beurre blanc is that red wine and vinegar are used
instead of white wine and vinegar.

Christine
--
http://nightstirrings.blogspot.com
 
On Sun, 20 Mar 2011 18:09:19 -0700, "Kent"
wrote:


Okay, well I don't do mail order - so there ya go.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Mar 2011 18:18:25 -0700, "Kent"
wrote:

The recipe tells you to choose between champagne vinegar or white wine
vinegar. I have champagne vinegar on hand, so I'd use that.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Kent wrote:


One could also marinate the meat for 24 - 48 hours in either Madeira,
marsalla, port or even a good red burgundy, then, after browning on top
of the stove place in a pot just big enough to hold it and just cover
with the marinating wine and any extra stock or water necessary to just
cover the meat and braise it till done, replenishing liquid as
necessary. Braising on a bed of veggies (carrots, onions, celery etc.)
is a good addition and then filter the braising liquid, defat and serve
au jus or add a thickening agent such as a burrre manie:)
--
JL
 
Ophelia wrote:

Thanks, i have only done the chateaubrand this way maybe 3 - 4 times,
but i often use a nice 2 - 3 pound bit of lean shoulder the same way.
When i don't slice it up, flatten and chicken fry it:)

Im a bit surprised (or maybe i just did not see it) that nobody
mentioned oven roasting the chateaubriand in a covered pan.

I don't care for roasting small, 1 - 3 pound pieces of beef or pork,
preferring to braise them. And when i do roast larger cuts i have found
cooking them covered produces a better finished product.
--
JL
 
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