Ingredients with Measurements:
- 2 (8-ounce) beef tenderloin steaks
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the steaks with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over high heat.
4. Sear the steaks for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and roast for 10-12 minutes or until the internal temperature reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a cutting board to rest for 5-10 minutes.
7. In the same skillet, add the heavy cream, horseradish, and Dijon mustard.
8. Cook over medium heat, stirring constantly, until the sauce thickens, about 5 minutes.
9. Stir in the chopped parsley.
10. Slice the steaks and serve with the horseradish cream sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
- Internal temperature for medium-rare: 135°F
Serving size:
- 2 servings
Nutritional information:
- Calories: 590
- Fat: 47g
- Carbohydrates: 2g
- Protein: 38g
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with filet mignon or ribeye steaks.
- Heavy cream can be substituted with half-and-half or whole milk.
- Prepared horseradish can be substituted with freshly grated horseradish or horseradish sauce.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add minced garlic to the horseradish cream sauce for extra flavor.
- Use a different herb, such as thyme or rosemary, instead of parsley.
- Serve the steaks with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the steaks rest before slicing to ensure they stay juicy.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Make the horseradish cream sauce ahead of time and reheat it before serving.
Storage instructions:
- Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in the microwave or oven until heated through.
- Reheat the sauce on the stovetop over low heat, stirring constantly, until heated through.
Presentation ideas:
- Arrange the sliced steak on a platter and drizzle the horseradish cream sauce over the top.
- Garnish with additional chopped parsley or a sprinkle of paprika.
Garnishes:
- Chopped parsley
- Paprika
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or roasted potatoes
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the steak is overcooked, try cooking it for a shorter amount of time or at a lower temperature.
Food safety advice:
- Use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Chateaubriand is a classic French dish named after the French writer and politician François-René de Chateaubriand.
- It is traditionally made with a thick cut of beef tenderloin and served with a sauce, such as béarnaise or hollandaise.
Flavor profiles:
- The beef tenderloin is tender and juicy, with a rich flavor.
- The horseradish cream sauce adds a tangy and slightly spicy flavor to the dish.
Serving suggestions:
- Serve the Chateaubriand with Horseradish Cream Sauce as a main course for a special occasion or romantic dinner.
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Region: French