Ingredients with Measurements:
- 2 lbs. Chateaubriand (beef tenderloin)
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 lb. mushrooms, sliced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1 tbsp. fresh thyme, chopped
- 1 tbsp. fresh parsley, chopped
Special equipment needed:
- Grill
- Meat thermometer
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Rub Chateaubriand with olive oil and season with salt and pepper.
3. Grill Chateaubriand for 10-12 minutes per side or until internal temperature reaches 135°F for medium-rare.
4. Remove Chateaubriand from grill and let rest for 10 minutes.
5. While Chateaubriand is resting, melt butter in a saucepan over medium heat.
6. Add garlic and mushrooms to the saucepan and cook until mushrooms are tender.
7. Add beef broth, heavy cream, thyme, and parsley to the saucepan and bring to a simmer.
8. Simmer for 5-7 minutes or until sauce has thickened.
9. Slice Chateaubriand and serve with mushroom sauce.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Grill temperature: medium-high heat
Internal temperature of Chateaubriand: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 4g
Protein: 44g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Thyme and parsley can be substituted with other fresh herbs such as rosemary or sage.
Variations:
- Add sliced onions to the mushroom sauce for extra flavor.
- Grill Chateaubriand with a dry rub or marinade for additional seasoning.
- Serve Chateaubriand with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Let Chateaubriand rest before slicing to allow juices to redistribute.
- Use a meat thermometer to ensure Chateaubriand is cooked to desired temperature.
- Use a cast iron skillet to cook mushrooms for added flavor.
Storage instructions:
Leftover Chateaubriand and mushroom sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Chateaubriand in the oven at 350°F for 10-15 minutes or until heated through. Reheat mushroom sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Arrange sliced Chateaubriand on a platter and pour mushroom sauce over the top. Garnish with fresh herbs.
Garnishes:
Fresh herbs such as thyme or parsley.
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot.
- Roasted vegetables such as carrots or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
Troubleshooting advice:
- If Chateaubriand is not cooked to desired temperature, return to grill and continue cooking until desired temperature is reached.
- If mushroom sauce is too thin, simmer for a few more minutes until it has thickened.
Food safety advice:
- Use a meat thermometer to ensure Chateaubriand is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chateaubriand is a French dish named after François-René de Chateaubriand, a French writer and politician. It is made from a thick cut of beef tenderloin and is often served with a sauce.
Flavor profiles:
Chateaubriand is a tender and flavorful cut of beef. The mushroom sauce adds a rich and earthy flavor to the dish.
Serving suggestions:
Serve Chateaubriand with a side of roasted vegetables or mashed potatoes for a complete meal.
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