Chateaubriand

Chateaubriand

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From
Encyclopedia of Food and Cookery

This is large piece of steak cut from the thick part of the fillet, usually 5–8 cm thick, and weighing 500–750 g. It usually appears on menus as a serving for 2.

To cook: Trim meat, sprinkle both sides with salt, spread with a little butter and grill meat under a preheated grill for about 6 minutes on each side. Transfer meat to a hot frying pan, spread it with additional butter and continue to cook over medium heat, about 10 minutes for rare, 15 minutes for medium-rare. To test: if you look carefully, you will notice that when meat reaches medium-rare stage, tiny drops of pink juice appear on the surface. Touch meat at this stage with the first and second fingers; it will be firm but still retain a noticeable springiness. If it feels soft it is not done; if it is quite firm, it is well done.

Serve with béarnaise sauce or maître d’Hôtel butter, watercress and potato chips.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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