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Chateaubriand
Tenderloin Steak
2 (8 oz.) beef tenderloin filets, 1-1/2" thick
2 TBS vegetable oil
Black pepper to taste
2 TBS butter
Rub beef filets with vegetable oil, and then season with black pepper. Let beef rest at room temperature for about one hour. Heat a large, heavy skillet over medium-high heat. Sear meat for five seconds on each side, then remove from skillet. Melt and brown butter in the skillet. Return meat to the skillet, and fry four to five minutes on each side. Outside meat should be brown and crisp. Remove beef filets from skillet and let stand for about five minutes. Serve.
*Chateaubriand image (C) Fotoos Van Robin (2007). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
History Note: Chateaubriand is a recipe of a particular thick cut from beef tenderloin. According to Larousse Gastronomique, it was created by personal chef Montmireil for Vicomte François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. The dish is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions. When prepared properly, it can be among the most flavorful and tender cuts. [Data Source: Wikipedia].
Related Link:
Food Fare Culinary Collection: French Nourriture
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