What is Chateau briand? I had it at a wedding and it was AMAZING!!!?

Question

can you buy it as chateau briand or is it the way it is cooked that makes it this??

Is it a cut or a recipie...I know its expensive I could clearly taste that!

thanks for your help!

david

Answer 1

Chateaubriand is a meat cut, but it's preparation in the french style with a wine sauce is fairly specific, therefore it is a recipe as well.

This is the recipe I used when I made it for a catered French Classics dinner for a small party. It is a James Beard recipe and therefore carries a lot of prestige, but it is relatively simple to make.

It can be found online here:

http://www.epicurious.com/recipes/recipe_views/views/101716

This is a special party dish, elegant and costly. Select large Chateaubriands (meat cuts) of about 1 pound each per serving. Optional: Buy marrow bones and have the butcher cut them so the marrow can be extracted in one piece.

CHATEAUBRIAND MARCHAND DE VIN

For beef
Chateaubriands; about 1 pound each per person
melted butter, enough to baste Chateaubriands during cooking
beef marrow

For sauce
2/3 cup of finely chopped green onions (scallions)
1/4 pound butter, plus one large pat
1 cup red wine (preferably a good Bordeaux like Cabs [Premières Côtes de Bordeaux, $10-$12 Exclusive Imports Inc.,] if possible a 2004 vintage from France, a very good year for Bordeaux)
1 1/2 c. Brown Roux Gravy of Beef (or substitute:1 can of brown gravy)
1 dash of cognac
juice of 1 lemon
chopped parsley



Prepare beef:
Broil the Chateaubriands. During the cooking, brush them frequently with melted butter and turn them often. Meanwhile, extract the marrow and slice it in thin rounds. Poach these for about 1 minute in boiling salted water.

Prepare sauce:
Sauté green onions in 1/4 pound butter until just colored. Add red wine and cook this down to one half its volume. Add gravy, cognac, pat of butter and the lemon. Sprinkle the sauce heavily with parsley.

When the meat is done to your satisfaction, remove it to hot plates, pour the sauce over each portion and top with slices of poached marrow (if using).

With this serve lyonnaise potatoes, watercress, crisp French bread, fruit and cheese. Try a fine bottle of Bordeaux with this.

Answer 2

It is a recipe not a cut of meat.

The story goes that back in the days of Napoleon, Chef Montmireil created a special dish for author and statesman, Francois Chateaubriand. He took a cut of beef from the tenderloin, just down from the filet mignon, coated it in butter, seasoned it with black pepper and grilled it. This cut, now synonymous with the recipe, is a thick steak, large enough to serve at least two people.

To finish off this dish, the meat is sliced into thin strips, topped with a butter and parsley mixture and served with béarnaise sauce. The traditional side dish is chateau potatoes. These small potatoes are roasted in a heavy pan, covered in butter. Not a recipe for the dieter, but well worth the extra calories.

Of course the beef tenderloin steak is one of the more expensive cuts, but if you want to make a meal that is sure to impress, this is a good one to choose. Remember that I said that Chateaubriand is a recipe and not a cut of meat. This recipe has been adapted by a great number of cooks to use almost anything from fish to artichokes. A quick search of the Internet will find you dozens of variations.

INGREDIENTS:

* 2 pounds beef tenderloin
* 1/2 cup plus 2 tablespoons butter
* 1/2 cup watercress
* 2 tablespoons minced parsley
* 1 tablespoon lemon juice
* salt and pepper

Answer 3

The Chateaubriand steak is a thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by his personal chef, Montmireil, for vicomte François-René de Châteaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years[citation needed]. This cut is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions. A Chateaubriand is grilled "barded", which means that it is cooked with a strip of bacon or lard around it to keep it moist. It is served medium-rare, never well done, with a sauce.

At the time of the Vicomte the steak was cut from the more flavorful, but less tender sirloin and served with a reduced sauce made from white wine and shallots moistened with demi-glace and mixed with butter, tarragon, and lemon juice. An alternative spelling of the statesman-author's name is 'Châteaubriant' and some maintain that the term refers to the quality of the cattle bred around the town of Châteaubriant in the Loire-Atlantique, France.

Answer 4

Chateau Briand is a huge cut of broiled beef that is served for two and is popular in Europe. I have never seen it sold in supermarkets in the USA and served there only in the best restaurants.

Answer 5

CHATEAU BRIAND
Chateaubriand steak, a thick
cut from the center of the tenderloin
oven roasted to perfection.

* However you like your steak, this
cut should never be overdone.

Tenderloin is the tenders cut of beef,
packaged in a roast-size. It can be
cut to use for Filet Mignon steaks.

2 lb. Beef Tenderloin.
Seasoning salt,
Several Garlic cloves,
Butter

Cut off end tips of tenderloin and cut straight down the center,
spread open to butterfly into 2 steaks, about 3 inches thick.
Rub olive oil all over the tenderloin and season meat with seasoning salt.
Place steaks into a sprayed 11" x 9" cake pan.
Add a little water, about 1/3 cup.
Tent top with a piece of tin foil to prevent browning too fast

Heat oven to 425-F.
Place tenderloin on center rack, turning twice during cooking.
Rare about 30 minutes and medium about 35-45 minutes.
Do not overcook. (Medium rare is 145-F and Medium is 160-F if using a thermometer)

The meat temperature will continue to rise 15 degrees in ten minutes after it is removed from broiler and sits.

Have prepared garlic butter ready;
2-3 cloves chopped fresh garlic fried with 4 oz,
butter until lightly gold in color.

Brush finished Steaks well with hot garlic butter and serve with or without Béarnaise Sauce.

Béarnaise Sauce (Optional)
Combine 3 tablespoons tarragon vinegar;
1 teaspoon finely chopped shallots or garden onions:
4 whole peppercorns, crushed;
add the Bouquet Garni* bundle.
Simmer till liquid is reduced to half. Strain; add 1 tablespoon cold water.
Beat 4 egg yolks in top of double boiler (not over the water).
Slowly add herb liquid.
Have 2 cup butter at room temperature.
Add a few tablespoons butter to egg yolks;
place over hot, not boiling, water.
Cook and stir till butter melts and sauce starts to thicken.
Continue stirring in butter till all has been used and sauce is smooth as thick cream. Remove from heat.
Salt to taste; add 1 teaspoon minced fresh tarragon or 3/4 teaspoon dried tarragon leaves, crushed.
Makes 1 cup.

if u tell me where you are based i can help u find a shop where u can find it,
check out the link.