Food recipes
CHATEAUBRIAND MEAL
CHATEAUBRIAND MEAL
Ingredients:
1 tablespoon extra-virgin olive oil
2 tablespoons olive or vegetable oil
2 tablespoons butter
8 ounces fresh button or cremini mushrooms, cleaned and sliced
1 large shallot, minced
1 tablespoon brandy
Directions:
1⁄ cup Madeira or other red wine
2
Salt to taste
Optional: additional 1 tablespoon butter
1. Preheat oven to 450°F. Wrap the potatoes in foil and place on the oven rack to
bake; allow them to bake for 45–60 minutes before you plan to add the tenderloin
to the oven.
2. Remove any membrane from the tenderloin and season all sides with freshly
ground black pepper or roll it in cracked black pepper. Prepare the Brussels
sprouts in the microwave according to package directions. Open one end of the
bag and drain out any excess moisture, then pour in the tablespoon of extra-virgin
olive oil; hold the bag opening closed and shake to coat the vegetables in the oil.
3. Bring a cast-iron skillet or ovenproof grill pan to temperature over medium-high
heat. Add the oil and 1 tablespoon butter; when it begins to smoke, add the
tenderloin and quickly sear it on one side and then the other. Pour the Brussels
sprouts around the meat. Move the pan to the oven and roast for about 10 minutes
for rare or about 15 minutes for medium. Remove the potatoes from the oven and
keep warm. Move the tenderloin and Brussels sprouts to a serving platter; tent
with aluminum foil.
4. Move the pan back to the stovetop; add the remaining 1 tablespoon of butter and
melt it over medium heat. Add the mushrooms and shallots; sauté for 3 minutes,
or until the mushrooms are tender. Add the brandy and sauté until all the liquid
has evaporated. Turn the heat to low and pour in the wine. Simmer gently for 1
minute; taste for seasoning and add salt and pepper, if needed. To make a
glossier sauce, whisk in the optional additional 1 tablespoon of butter, 1
teaspoon at a time, until it’s incorporated into the sauce. Remove the foil from the
serving platter, carve the meat, and pour the sauce over the tenderloin and
Brussels sprouts. Serve immediately.
BEEF BOURGUIGNON
Serve this dish over buttered noodles or mashed potatoes, along with a salad and a
steamed vegetable.
Yields 8 servings
8 slices bacon, diced
1 3-pound boneless English or chuck roast
Ingredients:
1 tablespoon extra-virgin olive oil
2 tablespoons olive or vegetable oil
2 tablespoons butter
8 ounces fresh button or cremini mushrooms, cleaned and sliced
1 large shallot, minced
1 tablespoon brandy
Directions:
1⁄ cup Madeira or other red wine
2
Salt to taste
Optional: additional 1 tablespoon butter
1. Preheat oven to 450°F. Wrap the potatoes in foil and place on the oven rack to
bake; allow them to bake for 45–60 minutes before you plan to add the tenderloin
to the oven.
2. Remove any membrane from the tenderloin and season all sides with freshly
ground black pepper or roll it in cracked black pepper. Prepare the Brussels
sprouts in the microwave according to package directions. Open one end of the
bag and drain out any excess moisture, then pour in the tablespoon of extra-virgin
olive oil; hold the bag opening closed and shake to coat the vegetables in the oil.
3. Bring a cast-iron skillet or ovenproof grill pan to temperature over medium-high
heat. Add the oil and 1 tablespoon butter; when it begins to smoke, add the
tenderloin and quickly sear it on one side and then the other. Pour the Brussels
sprouts around the meat. Move the pan to the oven and roast for about 10 minutes
for rare or about 15 minutes for medium. Remove the potatoes from the oven and
keep warm. Move the tenderloin and Brussels sprouts to a serving platter; tent
with aluminum foil.
4. Move the pan back to the stovetop; add the remaining 1 tablespoon of butter and
melt it over medium heat. Add the mushrooms and shallots; sauté for 3 minutes,
or until the mushrooms are tender. Add the brandy and sauté until all the liquid
has evaporated. Turn the heat to low and pour in the wine. Simmer gently for 1
minute; taste for seasoning and add salt and pepper, if needed. To make a
glossier sauce, whisk in the optional additional 1 tablespoon of butter, 1
teaspoon at a time, until it’s incorporated into the sauce. Remove the foil from the
serving platter, carve the meat, and pour the sauce over the tenderloin and
Brussels sprouts. Serve immediately.
BEEF BOURGUIGNON
Serve this dish over buttered noodles or mashed potatoes, along with a salad and a
steamed vegetable.
Yields 8 servings
8 slices bacon, diced
1 3-pound boneless English or chuck roast
Printed from https://recipe.bluelayer.org/recipe/69351/chateaubriand-meal