Chateaubriand À La Yohann Recipes

Steps:

• Grill the steak to your desired doneness.
• Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
• When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
• When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
• Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
• Plate the steak and pour sauce over. Serve with French fried potatoes and peas.

Steps:

• Preheat oven to 425°F. Place roast in baking pan; brush with 2 Tbsp. of the steak sauce. Bake 35 to 40 minutes or until internal temperature reaches 140°F for medium-rare or 155°F for medium doneness, brushing with 2 Tbsp. of the remaining steak sauce after 20 minutes. Let stand 15 minutes (internal temperature will rise 10°F during standing).
• Place potatoes in large saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 10 to 12 minutes or until potatoes are tender. Drain potatoes, leaving potatoes in pan. Cut 1/4 cup of the butter into pieces; add to potatoes along with the parsley. Toss tightly until potatoes are evenly coated. Season with the salt and pepper. Cover to keep warm.
• Fill bottom of double boiler with a few inches of water. Bring to boil on medium-high heat. Meanwhile, mix remaining 1/4 cup steak sauce and shallots in top of double boiler; place directly on burner (not over the bottom part of the double boiler filled with water) and cook 3 minutes or until thickened, stirring frequently. Add 2 Tbsp. of the remaining butter; stir until melted. Remove from heat. Add egg yolk and tarragon; stir with wire whisk until well blended. Place over bottom of double boiler filled with simmering water; cook and stir until thickened. Add the remaining 6 Tbsp. butter, 2 Tbsp. at a time, stirring with wire whisk after each addition until butter is completely melted. Remove from heat; cover to keep warm. Cut meat into slices. Top with the sauce. Serve with the potatoes.

Steps:

• Finely chop all of the vegetables for the marinade (onion, garlic, carrots, celery). Heat the olive oil in a deep skillet. Add the vegetables & sauté until they are soft and begin to brown. Add the vinegar & boil for 5 minutes. Add the bottle of wine, the cracked peppercorns, the bouquet garni & the juniper berries / gin. Reduce the heat & simmer for 20 minutes, covered. Allow the marinade to completely cool down before adding the chateaubriand to it. Ensure that the chateaubriand is completely immersed in the marinade. Keep this in the refrigerator for a minimum of 24 hours, turning the meat regularly. Two hours before serving, remove the meat from the marinade & place it on a wire rack to drain properly. Collect the drained juices & add them back to the marinade. Boil the marinade until it is reduced by 50% in volume. Strain the marinade to that you have a smooth sauce. Heat a large skillet with 2 tbsp of the butter & the olive oil. Sear the chateaubriand on all sides, & continue to turn it while cooking it until it is medium rare. Remove it from the pan, encase it in aluminium foil & set aside to rest for a few minutes while you finish off the sauce. Add the strained & reduced marinade to the skillet after pouring off any remaining fat, & scrape up the bits from the cooking of the chateaubriand, blending them into the sauce over low heat. Add the cornstarch mixture bit by bit, until you get a thickened but smooth sauce consistency. Remove from the heat. Add the currant jelly to the sauce & blend well. Add the remaining 6 tbsp butter in small cubes. Allow them to blend into the sauce by just shaking the skillet, no whisking. Slice the chateaubriand into 1 cm thick slices & serve with the sauce on the side.