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Chateaubriand....Have You Enjoyed it Before? High End Dining @ Home

Laura Jensen

I was working in the butcher shop last Saturday morning and new customers came in and asked about Chateaubriand. 

It took me a second to recognize the name. 

It was to be their Mother's Day meal and they wanted to use our highly acclaimed beef tenderloin.....the same cut that our sought after beef filets are cut, for their special occasion.

After a quick review, I knew what was on my Mother's Day menu too! 

It's so simple to cook. I thought y'all would enjoy an easy cook with high end results for your celebration. So here goes!

What is it? A beef filet cooked whole after it's been seasoned and seared on the outside. Simple seasonings, a meat thermometer, oven and pan is the bulk of what you need. 

Here's how we're cooking mine this weekend:

Ingredients:

1 beef tenderloin trimmed & cut to your desired size

Shitake Mushroom powder

Salt & Pepper to taste

Olive Oil

 1/2 cup Cabernet Sauvignon 

Mushrooms

How to Make It:

  • Remove trimmed beef tenderloin from fridge 1.5 hours before cooking. 
  • Rub shiitake mushroom powder on tenderloin, dusting with salt and pepper to taste. 
  • Let rest at room temperature for 1 hour
  • Preheat oven safe pan on stove top to medium high with enough Olive Oil to coat bottom of pan. 
  • Preheat oven to 400 degrees
  • Once stove top pan is at temp, brown your tenderloin on each side.
  • Place tenderloin and oven safe pan in oven until internal temp reaches desired temp. 130 is medium rare, which I prefer. So we will remove from oven at an internal temp of 125 and let rest. 
  • Let rest for 5-7 minutes covered. 
  • Slice as desired

How to make your sauce:

- Remove tenderloin from pan when it's removed from oven and place on cutting board to rest. Tent your tenderloin with foil to keep heat in.

- While it's resting, deglaze your pan. You can also add mushrooms to your pan for this process as well. 

- To deglaze, warm pan and add red wine or marsala. Stirring well. This will release the goodness stuck to the pan and incorporate it with your sauce. 

- How do you know your deglaze is complete? You can no longer smell alcohol in the steam. 

Variations for you could be:

- Use our JR Signature Seasoning instead of mushrooms. You may want to eliminate the salt and pepper add with this blend

- Cook down your mushrooms and sauce until it's a thicker consistency.

What did you think? I'd love to know how it worked out for you! ~laura

 

 

 

 


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