Bbc How to Brown Minced Beef

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You don't need to go to a fancy French restaurant to have decadent chateaubriand. Trim 2 pieces of center-cut beef tenderloin and sear them over high heat on the stove or grill. Then transfer the tender meat to the oven where it will roast until it's medium or medium-rare. While the chateaubriand cooks, make classic béarnaise sauce using tarragon, white wine, shallots, and butter. Serve slices of the meat with the rich sauce and enjoy!

Ingredients

• 2 1 ³⁄₄ pounds (790 g) cuts of chateaubriand (center-cut beef tenderloin)
• 1 tablespoon (15 ml) olive oil
• 3 tablespoons (42 g) butter

Makes 4 servings

• 2 tablespoons (30 ml) tarragon vinegar
• ¹⁄₄ cup (59 ml) white wine
• 1 teaspoon (2.5 g) coarsely crushed peppercorns
• 1 small shallot, finely diced
• 4 egg yolks
• ¹⁄₂ tablespoon (7.4 ml) fresh lemon juice
• 14 tablespoons (198.5 g) butter, softened
• 2 to 3 tablespoons (3 to 5 g) fresh tarragon leaves, minced
• Salt and freshly ground black pepper to taste

Makes 4 servings

1. 1

   Preheat the oven to 350 °F (177 °C) and trim the chateaubriand. Get out 2 1-3/4 pound pieces of chateaubriand and use a sharp paring knife to cut away the silverskin and visible fat. You may need to use your fingers to pull the silverskin away from the meat.^[1]

   • The silverskin is the silvery membrane on the surface of the meat. If you don't remove it, the membrane will make the meat tough.

2. 2

   Heat the olive oil over high heat for 2 minutes. Pour 1 tablespoon (15 ml) of olive oil into a large, oven-safe grill pan or skillet and turn the burner to high. Heat the oil until it becomes hot and shimmery.^[2]

   • Avoid using extra-virgin olive oil because it has a lower smoke point and will burn.
   • If you prefer, you can sear the chateaubriand on a charcoal or gas grill instead of on the stove top.

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3. 3

   Season the chateaubriand and sear it for 3 to 4 minutes. Right before you're ready to sear the meat, sprinkle salt and pepper to taste over each side of the chateaubriand. Immediately lower both pieces of meat into the hot grill pan or skillet. Let the meat sear without moving them so they brown evenly.^[3]

   • The chateaubriand should sizzle as soon as you place it in the pan. If it doesn't, you grill pan needs to be hotter.

4. 4

   Turn the meat and sear it in butter for 3 to 4 more minutes. Use tongs to flip the chateaubriand over and add the butter to the grill pan. Sear the meat until it's browned on all sides and then turn off the burner.^[4]

   • If you like, you can carefully spoon hot butter over the meat as it sears.

5. 5

   Transfer the chateaubriand to the preheated oven. Put on an oven mitt and open the oven door. Put the grill pan with the seared chateaubriand in the center of your oven.^[5]

6. 6

   Roast the chateaubriand until it reaches 130 °F (54 °C) to 135 °F (57 °C). Insert an instant-read thermometer into the thickest part of the meat. Cook the chateaubriand to 130 °F (54 °C) for rare or 135 °F (57 °C) for medium-rare. You can begin checking the meat after roasting it for 15 to 20 minutes.^[6]

   • Keep in mind that the meat will continue to cook a little as it rests.

7. 7

   Remove and rest the meat for 10 to 15 minutes. Wear oven mitts to remove the hot grill pan from the oven. Use tongs to move the chateaubriand onto a plate or cutting board and cover the meat loosely with aluminum foil. Let the meat rest so the juices redistribute within the meat.^[7]

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1. 1

   Combine the vinegar with the white wine, peppercorns, and shallot. Pour the tarragon vinegar into a small saucepan and whisk in the white wine, coarsely crushed peppercorns, and 1 finely diced shallot.^[8]

2. 2

   Boil the liquid until it's reduced by half. Turn the burner to high so the liquid comes to a rolling boil. Keep boiling the mixture and whisk it occasionally until half of the liquid evaporates.^[9]

   • Keep an eye on the mixture because it reduce within a few minutes.

3. 3

   Cool the reduction for 1 minute. Turn off the burner and let the reduction cool a little before you whisk in the remaining sauce ingredients. If you add the remaining ingredients while the reduction is very hot, the sauce could curdle.^[10]

4. 4

   Whisk in 4 eggs and the lemon juice. Put the saucepan back on the burner and turn the heat to medium-low. Whisk in the eggs 1 at a time and then the fresh lemon juice. The sauce should be thin and combined.^[11]

5. 5

   Whisk in the butter and allow the sauce to thicken. Whisk in 3 tablespoons (42 g) of the softened butter until it melts and incorporates into the sauce. Continue to whisk in the rest of the softened butter 3 tablespoons (42 g) at a time until it's slowly combined with the sauce. The sauce will thicken as you whisk.^[12]

6. 6

   Turn off the burner and stir in salt, pepper, and tarragon. Once the sauce is thick enough to stick to the whisk, turn off the burner and whisk in salt and pepper according to your taste. You'll also need to whisk in 2 to 3 tablespoons (3 to 5 g) of fresh minced tarragon leaves.^[13]

   • If the sauce isn't as thick as you'd like it, continue to cook it over low heat for 1 to 2 minutes.

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1. 1

   Slice the chateaubriand. Use a sharp carving knife to cut the meat into ¹⁄₂ inch (1.3 cm)-thick slices. To ensure tender slices, remember to cut against the grain.^[14]

2. 2

   Plate the slices of meat. Divide the chateaubriand slices among 4 serving plates. If you prefer to let your guests serve themselves, set the meat on a serving platter in the center of the table.^[15]

   • Store leftover chateaubriand in an airtight container in the refrigerator for 3 to 5 days.

3. 3

   Spoon the béarnaise sauce over the meat. Use a ladle to spoon sauce directly on the slices of meat. Do this just before you serve the meat, so the sauce stays warm.^[16]

4. 4

   Set out a bowl of béarnaise sauce on the table. Fill a gravy boat or sauce dish with the rest of the béarnaise sauce and place it near the meat. Your guests can help themselves to more sauce, if they need it.^[17]

   • Béarnaise sauce should be used soon after it's made. Avoid storing leftover sauce because it will separate and congeal.

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Add New Question

• Question

  Is chateaubriand the same as filet mignon?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

  

  Support wikiHow by unlocking this staff-researched answer.

  Chateaubriand and filet mignon are both made of beef tenderloin. However, the chateaubriand is a larger cut of meat, made from the middle section of the tenderloin. A filet mignon is a smaller cut of meat cut from either end of the tenderloin, and is more like a medallion in shape.

• Question

  Can chateaubriand be cooked well-done?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

  

  Support wikiHow by unlocking this staff-researched answer.

  Most steak aficionados would consider a well-done chateaubriand overcooked and less flavorful than the same cut cooked rare. However, it's totally a matter of personal taste. If you prefer the taste and texture of well-done steak, you can absolutely cook it that way.

• Question

  What does chateaubriand mean in English?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

  

  Support wikiHow by unlocking this staff-researched answer.

  Chateaubriand steak may be named after the French nobleman Vicomte François-René de Chateaubriand, whose personal chef is said to have invented the most famous version of the dish. Its name may also come from the name of a place, Châteaubriant—a town known for the production of beef cattle.

• Question

  How long should I cook 15 pounds of meat and at what temperature if I want it to be done medium-rare?

  

  The answer will depend in part on what kind of beef it is, it's shape, and whether it's bone-in but you'll want a low and slow cook time, like 325 degrees for a few hours. Use a thermometer to gauge internal temperature.

• Question

  What should the cooking time and temperature be for three-pound fillets?

  

  It will take around 15 minutes. Check the internal temperature after 15 minutes. Rare fillets should reach a temperature of 130° F and medium rare should reach 135° F.

• Question

  If I am cooking two seven-pound fillets for a group, should I prepare them at the same time?

  

  Yes, saves time and ensures they both taste the same - you don't want two different-tasting fillets.

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Video

• If you'd like to make chateaubriand for 2 people, just use 1 1-3/4 pound cut of meat and make just half of the sauce.

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Things You'll Need

• Paring knife
• Large, oven-safe grill pan or skillet
• Tongs
• Oven mitts
• Instant-read thermometer
• Cutting board
• Aluminum foil

• Measuring cups and spoons
• Whisk
• Small saucepan

• Knife and cutting board
• Ladle
• Gravy boat or sauce dish
• Serving plates

About This Article

Article Summary X

To cook chateaubriand, start by trimming the fat off the meat with a knife. Then, sear the chateaubriand for a few minutes on each side. Once you've seared both sides of the meat, roast it in the oven at 350 °F for 15-20 minutes or until the chateaubriand reaches 135 °F. When the chateaubriand is finished, let it rest for 10 minutes before serving. For help making a classic Béarnaise sauce for your Chateaubriand, scroll down!

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Source: https://www.wikihow.com/Cook-Chateaubriand

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