Recipes
2 pounds Personal Gourmet Chateaubriand
Clarified butter
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 shallot, finely sliced
3 ounces brandy
1 tablespoon whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
2 tablespoons butter
Preparation
Preheat skillet to 400°.
Add enough clarified butter to just coat pan base. Season meat generously with salt and pepper and place into butter to sear on all sides, about 5 minutes per side.
Meanwhile, in a saucepan, heat 1 tablespoon clarified butter and add shallot and cook. Add brandy and 2 pounds Personal Gourmet Chateaubriand cream. Lower heat and add mustard and lemon juice. Let sauce slowly reduce. Add fresh butter and strain sauce through fine sieve. Return sauce to clean pan on stove and keep warm.
Cut steak in 1/2-inch thick diagonal slices. Skim fat off pan residue and pour residue into sauce and mix in.
Serve spooned over meat slices.
1 Personal Gourmet Chateaubriand
1/4 cup pecans, toasted
1/4 cup almonds, toasted
1/2 cup flour
Vegetable oil
1/2 cup Dijon mustard
Salt and pepper, to taste
Preparation
Preheat oven 375°.
Puree pecans and almonds in food processor until mealy in texture. Add the flour and pulse until incorporated together.
Season the filet mignon with the salt and pepper. Sear the filet in hot vegetable oil until it has a rich brown color, turning to brown all sides. Remove from the pan and let it cool for a few minutes.
Brush the filet with a light coat of Dijon mustard, using a pastry brush. Pack the pecan and almond flour mixture on the filet and saute in fresh oil until golden brown on all sides.
Place the filet on a rack and finish roasting for approximately 10 minutes.
MOLASSES GLAZE:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely grated gingerroot
1/4 cup dark rum
1 cup dark molasses
3 cups freshly squeezed orange juice
3 tablespoons cracked black pepper
Kosher salt, to taste
Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and gingerroot and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature. Makes about 1 cup.
FOR THE CHATEAU:
2 (2 pound) Personal Gourmet Chateaubriand
Olive oil for brushing the meat
Kosher salt, to taste
Molasses Glaze
Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
Chateaubriand with Garlic Herb Crust
1- two pound Personal Gourmet Chateaubriand
2 garlic cloves
4 fresh sage leaves
2 teaspoons fresh thyme leaves
2 teaspoons olive oil
2 teaspoons salt
3/4 teaspoons ground black pepper
Preparation:
Press garlic and chop up extra fine and place in food processor.
Add sage, thyme, olive oil, salt and pepper; process until paste forms.
Lightly pat meat dry with paper towels. Rub meat all over with herb paste.
Cover and chill at least 3 hours (can be made day ahead. Keep refrigerated).
Preheat oven to 450 degrees F.
Place meat on rack in roasting pan and roast meat for 15 minutes
Reduce oven temperature to 350 degrees F. and roast meat until instant read thermometer (inserted into thickest part of meat) registers 130 degrees F
For medium rare (about 35 minutes). For medium, roast until thermometer registers 140 degrees F. (about 40 minutes).
Remove from oven. Let stand 20 minutes. Cut cross-wise into 1/3 inch thick slices.
Chateaubriand with Vegetables
2 two pounds Personal Gourmet Chateaubriand
2 Tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground pepper
3 large sweet potatoes, peeled and cut into 1" pieces (about 1 1/2 lbs.)
3 turnips, peeled and cut into 1/2" cubes
3 medium onions, cut into thin wedges
2 cloves garlic, minced
2 Tablespoons olive oil or cooking oil
Preheat oven to 350 degrees.
Combine rosemary, salt and pepper; rub half the mixture onto the beef and reserve remaining half.
Place Chateaubriand on rack in shallow roasting pan. Do not add any liquid.
Insert meat thermometer into center of beef.
Roast, uncovered until thermometer registers 135 degrees for medium rare (about 1 1/2 to 2 hours) or until thermometer registers 150 degree for medium (about 2 to 2 1/2 hours)
Meanwhile, in large dutch oven, cook sweet potatoes, turnips and onions, covered, in boiling water for 3 minutes.
Drain vegetables. Add garlic, olive oil or cooking oil, and remaining rosemary mixture to vegetables and toss gently to combine.
During last 45 minutes of roasting beef, arrange vegetables around meat.
When done cooking, remove roast from oven, cover with foil and let stand 15 minutes before carving. Carve and serve Chateabriand with the roasted vegetables.
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