CHATEAUBRIAND WITH PORTABELLA-BACON SAUCE
Make and share this Chateaubriand With Portabella-Bacon Sauce recipe from Food.com.
Provided by Annmarie Maynard
Categories Roast Beef
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups.
- Reduce the red wine to about 1 cup in a separate saucepan.
- Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp, but not burned; remove and set aside.
- Add shallots to the pan, cook till translucent, and stir in the diced mushrooms.
- When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer.
- Add the reduced beef broth and thyme and simmer for 30 minutes.
- Mix in the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking.
- When ready to serve, whisk in the butter and season with salt and pepper.
- If the sauce become to thick thin it out with a little water.
- Chateaubriand: Preheat the over to 400 degrees.
- Season the meat generously with salt and pepper.
- Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides.
- Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115-118 degrees for rare, 120 for medium rare).
- Remove from oven, cover loosely with foil, and allow to rest for 20 minutes.
- Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce.
- Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side.
Nutrition Facts : Calories 1827.6, Fat 136.6, SaturatedFat 44.1, Cholesterol 418.3, Sodium 1699.3, Carbohydrate 18.4, Fiber 2.6, Sugar 3, Protein 126.7
CHATEAUBRIAND WITH CHATEAU SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay out a length of cheesecloth or a clean kitchen towel on a flat surface. Stand the piece of meat vertically - like a pole - in the center of the cloth. Press the top down with the hands to partly flatten. Cover completely with the cloth. Using a meat pounder or heavy skillet,pound meat until it is the shape of a large, thick patty about 1 1/2 inches thick and about 5 to 6 inches in diameter. Sprinkle the meat with salt and pepper.
- Heat the oil in a heavy skillet and add the meat. Cook over moderately high heat about 5 minutes or until meat is browned and slightly charred on one side. Turn the meat and cook 5 minutes.
- Turn the meat once more and cook 3 minutes.
- Transfer the meat to a warm platter and cover loosely with foil to keep warm.
- Pour off the fat from the skillet and add the shallots. Cook briefly, stirring, and add the wine. Cook about 1 minute and add the broth and tarragon. Add any juices that may have accumulated around the beef as it stands. Cook about 3 minutes or until the sauce is reduced to about 1/3 cup. Swirl in the butter.
- Transfer the meat to a clean skillet and heat. Strain the sauce over the meat and serve sliced on the bias with an equal portion of the sauce spooned over each serving.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams
CHâTEAUBRIAND
Provided by Victoria Granof
Categories Roast Valentine's Day Quick & Easy Dinner Beef Tenderloin Red Wine Winter Shallot Cookie Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 450°F.
- 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
- 3. Season the meat with salt and pepper, then brown it in the pan on all sides.
- 4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
- 5. Transfer the meat to a cutting board and tent it with foil.
- 6. Pour all but a thin film of fat from the pan.
- 7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
- 8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
- 9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
- 10. Carve the meat in thick slices and drizzle with the pan sauce.
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