Best 3 Roasted Chateaubriand With Red Wine Mushroom Reduction And Pommes Puree Recipes
Indulge in a culinary masterpiece with Roasted Chateaubriand, a tender and succulent beef tenderloin roasted to perfection. Savor the exquisite flavors of this premium cut, expertly prepared and complemented by a rich and savory red wine mushroom reduction. Experience the perfect harmony of textures and flavors as you relish each bite. Accompanying this exceptional main course are two delectable accompaniments: pommes puree, a velvety and smooth mashed potato dish, and roasted vegetables, a colorful and flavorful medley of seasonal produce. Prepare to embark on a gastronomic journey that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHATEAUBRIAND HENRI IV
A French classic
Provided by Food Network
Categories main-dish
Yield 2 servings
Number Of Ingredients 13
Steps:
- Cut pocket lengthwise in side of tenderloin, leaving 1/2-inch uncut at each end. Place marrow into hot pan and add spring onions. Fry gently and add mushrooms. Add wine, rosemary, and salt and pepper. Scrape mixture to one side of pan so it cooks indirectly over the heat.
- Preheat broiler. Stuff pocket of meat with mushroom-onion mixture. Tie meat at each end to secure filling and season with salt and pepper. Brush roasting rack with butter and place meat on rack, basting with more butter. Broil 2 inches from heat, 5 minutes on each side, basting frequently. Cut into 1/2-inch thick slices. Smooth over with anchovy butter.
- Place butter, anchovy paste and parsley on a board and work together into a smooth paste.
CHATEAUBRIAND FOR TWO
Steps:
- Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
- Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
- Combine all ingredients thoroughly and store in an airtight jar or container.
CHâTEAUBRIAND
Provided by Victoria Granof
Categories Roast Valentine's Day Quick & Easy Dinner Beef Tenderloin Red Wine Winter Shallot Cookie Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 450°F.
- 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
- 3. Season the meat with salt and pepper, then brown it in the pan on all sides.
- 4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
- 5. Transfer the meat to a cutting board and tent it with foil.
- 6. Pour all but a thin film of fat from the pan.
- 7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
- 8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
- 9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
- 10. Carve the meat in thick slices and drizzle with the pan sauce.
Tips:
- To ensure the perfect medium-rare doneness, use a meat thermometer to check the internal temperature of the Chateaubriand. It should read 135°F (57°C) for medium-rare.
- Allow the Chateaubriand to rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- For a richer and more flavorful red wine mushroom reduction, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- To achieve a smooth and creamy pommes puree, use high-quality potatoes like Yukon Gold or Russet potatoes. Ensure they are peeled and cut into even-sized pieces for even cooking.
- To add extra flavor to the pommes puree, infuse the milk and cream with herbs like thyme or rosemary while simmering.
Conclusion:
This Roasted Chateaubriand with Red Wine Mushroom Reduction and Pommes Puree is a stunning and delectable dish perfect for special occasions or romantic dinners. The tender and flavorful Chateaubriand, paired with the rich and savory red wine mushroom reduction and creamy pommes puree, creates a symphony of flavors that will impress your guests. With careful attention to detail and a bit of culinary expertise, you can recreate this restaurant-quality meal in the comfort of your own home. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with delight.
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