Recipe by LastBaron
Chateaubriand is the most elegant form of serving a thick, aged, delicious beef tenderloin there is. This is a special-occasion or splurge dish, so don't shop for the cheapest tenderloin you can find - instead, go try that butcher shop, (yes, that high-priced one) you have always been wanting to try and ask him for his very best tenderloin.
For the meat
- 1 1⁄2 lbs beef tenderloin, well marbled and trimmed
- 2 tablespoons peanut oil (do *not* substitute other oils)
For the sauce
- 1 pint heavy whipping cream
- 2 tablespoons crushed green peppercorns or 2 tablespoons pink peppercorns
- 2 -3 tablespoons fresh lemon juice
- 1 pinch salt
- 1 pinch white pepper
- 1 teaspoon honey
- 1 teaspoon finest french cognac or 1 teaspoon good scotch
Directions See How It's Made
- Remove meat from refrigerator 2-3 hours before beginning to allow it to come to room temperature.
- Keep it on a plate covered in plastic wrap during this time.
- Heat peanut oil til smoking over high heat.
- Remove frying pan from heat and carefully add meat.
- Return pan to heat and sear meat on all sides, about 4-5 minutes in total.
- Salt and pepper the meat*at the end* of searing.
- Remove meat to an oven-proof dish and transfer to a 350-degree preheated oven until done to desired stage- guideline: 12 minutes per inch of meat thickness.
- Check meat periodically with a thermometer to ascertain degree of doneness and remove meat from oven when it reaches the doneness you want.
- (N. B.: This recipe is best rare to medium. Well-done, this is a colossal waste of delicious prime beef and you should probably consider eating shoe soles instead, or maybe going to McDonald's).
- While the meat is roasting in the oven, prepare the sauce: Mix all listed sauce ingredients and using a handheld mixer, whip until you have a cream that will hold peaks and shape.
- Thinly slice the Chateaubriand against the grain.
- Arrange the slices on an elegant serving platter and nap with the peppercorn cream.
- Serve more peppercorn cream on the side.
- Accompany this dish with a variety of sauteed fresh vegetables and Dutchess Potatoes, if desired.