Châteaubriand Eye Of Round Roast With Wellington Sauce Recipes

THE CLASSIC FRENCH CHATEAUBRIAND

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Evenly season the beef with salt and pepper.
• Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly.
• Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.
• Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
• Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.
• While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.
• Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
• Continue boiling the sauce until it reduces by half.
• Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.
• Remove the sauce from the heat and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with salt and black pepper as needed.
• Slice the meat on the diagonal and serve with the wine sauce. Enjoy.

CHATEAUBRIAND

Steps:

• Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
• Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.

CHâTEAUBRIAND EYE-OF-ROUND ROAST WITH WELLINGTON SAUCE

Steps:

• Preheat oven to 275°F (140°C).Remove string from roast and let roast rest at room temperature for an hour.Heat butter in pan and brown the cooled roast on all sides, then let cool.Boil water in a pot and add pearl onions for one minute.Rinse onions with cold water, remove peel and place at bottom of a roasting pan.In a bowl, cover dried mushrooms with ½ cup (125 mL) hot water.Water must cover mushrooms by 1/3'' (1 cm). Set aside.Mix half-salted butter, breadcrumbs and fresh herbs and spread over roast.Place roast on top of pearl onions.Cook in the oven for 90 minutes so the center stays pink after resting.In the meantime, cook fresh mushrooms in the same pan over medium heat.Add a little cooking butter if pan is too dry. Season with salt and pepper.Remove dried mushrooms from water and keep them and the water aside separately.When fresh mushrooms no longer sweat, add cooking water to pan.Continue to cook over medium-high heat, stirring from time to time until no water is left and mushrooms are beginning to brown, about 20 minutes.Chop reconstituted dried mushrooms and add to pan with fresh mushrooms.Add veal stock and demi-glace.Bring to a boil and simmer 10 minutes.Remove roast from oven, place on a rack over a cookie sheet and cover with aluminum foil. Let rest 15 minutes.Add country pâté to mushroom sauce, remove from heat and mix.Serve roast with sauce and pearl onions.Serve with mashed potatoes and green vegetables.

SOUS VIDE EYE OF ROUND

Steps:

• Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
• Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
• Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
• When the time is up, remove roast from the bag and pat completely dry with paper towels.
• Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
• Move the roast to a serving dish and serve.