The Chateaubriand is a luxurious cut of beef taken from the tenderloin. This long, tapering muscle runs along the lower sides of the animal and is known for its exceptional tenderness and delicate flavor.The tenderloin has three main sections:
- Butt end: This thicker, meatier part is often cooked as a whole chateaubriand roast.
- Centre cut: This is the most prized section, known for its even texture and superior tenderness. It can be served whole or sliced into thick steaks.
- Tail: This thinner portion is also very tender and can be sliced into smaller steaks or used for other recipes.
While some sources define chateaubriand specifically as the centre cut of the
tenderloin, others use it more broadly to refer to any thick-cut steak from the entire tenderloin muscle. This luxurious cut of beef is perfect for a romantic Valentine’s Day dinner! Here’s how to cook it to impress your loved one:
Preparation:
- Source the meat: Ideally, find a butcher who can cut a chateaubriand specifically for you. It’s the thickest portion of the tenderloin, about 2 inches thick and usually serves 2. Aim for grass-fed, dry-aged beef for the best flavor.
- Choose your cooking method: You can pan-sear then oven-finish, broil, or grill the chateaubriand. Pan-searing is classic and offers good temperature control.
Pan-searing method:
- Temper the meat: Remove the steak from the fridge 30 minutes before cooking to ensure even cooking.
- Season generously: Pat dry with paper towels and season all sides with kosher salt and freshly cracked black pepper. You can add optional herbs or spices like thyme, rosemary, or garlic powder.
- Heat your pan: Over high heat, get a thick-bottomed cast iron pan or oven-safe skillet screaming hot. You want good searing to lock in the juices.
- Sear the steak: Add a tablespoon of high smoke point oil (avocado or grapeseed) and carefully place the chateaubriand in the pan. Sear for 2-3 minutes per side for a medium-rare finish, adjusting if you prefer more or less done.
- Finish in the oven: Transfer the pan to a preheated 400°F oven for 10-15 minutes (for medium-rare). Use a meat thermometer to check the internal temperature: 125°F for medium-rare, 130°F for medium.
- Rest and slice: Take the pan out of the oven and let the meat rest for 10-15 minutes, tented with foil, to retain its juices. Slice it lengthwise against the grain before serving.
Tips:- Make a sauce: Bearnaise, peppercorn, or a classic red wine sauce are perfect complements to chateaubriand. Consider preparing it beforehand while the steak rests.
- Side dishes: Keep them simple and elegant. Roasted asparagus, scalloped potatoes, or creamed spinach are good choices.
- Don’t forget the atmosphere: Dim the lights, light some candles, and set the table beautifully to create a romantic ambiance.
Bonus recipe: For a special Valentine’s Day touch, you can wrap the chateaubriand in puff pastry before searing. Brush the pastry with egg wash and sprinkle with herbs for a golden, flaky crust.Enjoy your delicious and romantic Valentine’s Day dinner!
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