Olivier Poels 5:40 p.m., April 29, 2022
It is to Montmireil, the cook of the writer François-René de Châteaubriand, that we owe this preparation invented when the writer was ambassador to London in the 1820s.
The châteaubriand is a thick piece of beef 8 centimeters thick, cut from the tenderloin and wrapped in bacon.
It is therefore thicker than tournedos, which is 2/3 centimeters thick.
However, one can dispute the relevance of the recipe!
Indeed, the bard of bacon does not really present any interest.
It will not really “feed” the meat and will especially prevent its caramelization.
Traditionally, this piece of meat was served with an eponymous sauce made with veal stock, shallots, white wine, lemon juice, a hint of tarragon, all whipped in butter.
The Chateaubriand recipe
Ingredients :
1 piece of beef tenderloin 8 cm
4 shallots
1 C.
at s.
ground veal
10 cl of white wine
1 dash of lemon juice
Chopped tarragon
Butter
Salt pepper
Cook the beef tenderloin in frothy butter, basting it continuously
Let it rest for 15 mins
Chop the shallots and brown them in a knob of butter
Add white wine and stock
Reduce by half and whisk in very cold butter
Rectify with salt, pepper and a dash of lemon juice
Add the tarragon