Chateaubriand is a classic dish prepared with the large center cut fillet of tenderloin of beef.
EQUIPMENT: Large sauté skillet, hi-dome Dutch oven cover, French chef’s knife, cutting board and food cutter.
PREPARATION TIME: about 90 minutes - Makes 9 or 10 servings.
- 1 (2-to-2 ½ pound) beef tenderloin
- 1 medium onion, diced.
- ½ stalk celery, diced
- 1 clove garlic, minced.
- 1 small bay leaf, stem removed and finely crushed.
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh parsley, plus additional for serving.
- 4 cups sliced mushrooms (about 8 ounces)
- ¼ cup Chardonnay or other dry white wine
- 1 tablespoon chopped fresh tarragon leaves.
- ½ teaspoon freshly ground black pepper
- 1-¼ cups Low-Sodium Brown Veal or Beef Stock (page 219 Healthy Meat & Potatoes)
- 1 tablespoon homemade Roux (pg. 190 Healthy Meat & Potatoes)
- 1 tablespoon chopped fresh tarragon leaves.
In a hot, dry skillet over medium-high 350°F to 375°F (177°C to 190°C) cook the beef tenderloin until browned and the meat releases easily from the pan, turning each time the meat releases easily from the pan. 15 to 20 minutes.
Add the onion, carrot, celery and garlic around the tenderloin and sauté until slightly browned, 2 to 3 minutes, stirring occasionally. Stir in the bay leaf, thyme, and parsley. Add the mushrooms and reduce the heat between medium and medium-low 200°F to 250°F (93°C to 121°C).
Place the hi-dome Dutch oven cover on the skillet. When the cover spins freely on a cushion of water, the vapor seal has formed, 3 to 5 minutes (induction 1 to 2 minutes). After forming the seal, adjust the heat to produce tiny moisture bubbles between the rim of the skillet and the hi-dome cover. If the cover spits moisture, the heat is too high. If no bubbles appear, the heat is too low. Once you have reached the proper roasting temperature, cook for about 9 minutes per pound for rare; 10 minutes per pound for medium-rare; 11 minutes per pound for medium. Do not remove the cover. Removing the cover will destroy the vapor seal, lengthen the cooking time, and may cause the meat to burn.
Transfer the beef tenderloin to a warm platter and keep warm.
To prepare the sauce, increase the heat to medium or medium high 275°F to 350°F (135°C to 177°C), stir in the wine, tarragon, and pepper. Cook, stirring occasionally until half reduces the liquid, 2 to 3 minutes. Stir in the stock and roux. Cook, stirring, until the roux is incorporated into the sauce and the mixture thickens slightly. Remove from heat.
To serve, cut the tenderloin into ½-inch-thick slices, top with the sauce and sprinkle with parsley. Serve with Asparagus with Lemon Pepper (pg. 134 Healthy Meat & Potatoes) and Pan-Roasted Potatoes (pg. 155 Healthy Meat & Potatoes).
PER SERVING: 228 Calories – 22g Fat (68% calories from fat) – 19g Protein – 4.4g Carbohydrates – 64mg Cholesterol – 176mg Sodium
VARIATION
Chateaubriand usually refers to beef tenderloin steaks. However, this particular recipe produces equal, if not better results and maximizes the flavors of both the tenderloin and the sauce. Tenderloin steaks can be exchanged for tenderloin roast. Cook according to weight as given.