Chateaubriand For 2 In 30 Tournedos With Mushroom Caps And Red Wine Sauce And Steamed Broccoli Spears Recipes

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

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.

CHRISTMAS CHâTEAUBRIAND

Steps:

• Pat tenderloin dry and rub with celery salt and black pepper. Cut bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl. Pour off all but 1 tablespoon bacon fat. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. With tongs transfer tenderloin to a plate.
• To kettle add wine, bacon, and rosemary and boil mixture 1 minute. Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125°F. for medium-rare. With tongs transfer tenderloin to a cutting board and let stand 10 minutes.
• While tenderloin is standing, cut bell pepper into 1/4-inch dice. With a slotted spoon discard bacon from cooking liquid. Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups.
• Cut tenderloin into 1/4-inch-thick slices and arrange on a platter. Spoon some of sauce over tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side.