James Martin Chateaubriand Recipe

The James Martin Chateaubriand Recipe is a delicious dish made with a pound of soft beef tenderloin that has been seasoned with salt and pepper. It’s ready in 60 minutes and makes enough food for 4 people to have a wonderful meal.

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💗 The Allure Of This Mouth-Watering Recipe

Tender Perfection. The beef tenderloin is cooked just right, so it has a texture that makes it melt in your mouth and makes you want more.
Flavorful Seasoning. When salt, pepper, and tarragon are added to beef, they bring out the beef’s natural flavors and make it taste delicious.
Rich Sauce. The red wine and demi-glace sauce give the food depth and richness, making it taste better and making it feel like a special meal.
Easy To Make. Even though it looks fancy, this recipe is surprisingly easy to make, so you can serve a special meal or impress your friends without spending hours in the kitchen.

❓ What Is James Martin Chateaubriand’s Recipe?

The James Martin Chateaubriand Recipe is a tasty dish made from beef tenderloin cut in the middle and seasoned. It is named after the famous French writer and politician Francois-René de Chateaubriand because it is soft and has a rich flavor.

📜 James Martin Chateaubriand Ingredients

1 pound beef tenderloin (center cut)
Salt, to taste
Freshly ground black pepper, to taste
3 tablespoons unsalted butter, softened and divided
2 tablespoons olive oil
1 medium shallot, finely chopped
1/2 cup medium-bodied dry red wine
1/2 cup demi-glace
1 tablespoon fresh tarragon, chopped (or 2 teaspoons dried)

👩‍🍳 Create This Chateaubriand with These Easy Steps

Heat the oven to 375 F. Season the beef evenly with salt and pepper.
Use a large cast iron skillet to melt 2 tablespoons of butter and olive oil over medium-high heat until turbid and bubbling.
Brown the seasoned meat in the pan for 3 minutes without moving. Use tongs to delicately flip the tenderloin and brown for 3 minutes more. Brown all exposed beef surfaces.
Put the tenderloin on a roasting pan rack and bake. (Save the skillet juices for sauce.) Medium-rare beef takes 15 minutes, medium 20 minutes, and medium-well 23 minutes to roast.
Remove the meat from the oven and place on a warm dish. Wait 15 minutes after lightly foiling the meat.
When the tenderloin rests, make the wine sauce. Cook the shallot and juices in the skillet over medium heat until tender and transparent.
Pour wine into the skillet and boil, scraping away any browned bits on the bottom.
Keep cooking the sauce until half-reduced.
Continue cooking the sauce with demi-glace until slightly thickened.
Remove the sauce from the heat and add the remaining 1 tablespoon of softened butter and tarragon. Season with salt and black pepper to taste.
Cut the meat diagonally and serve with wine sauce. Enjoy.

💭 Recipe Tips

Use center-cut beef tenderloin for the best results.
Season the beef generously with salt, pepper, and tarragon for enhanced flavor.
Avoid overcooking the Chateaubriand to maintain its tender texture.
Prepare a medium-bodied dry red wine and demi-glace sauce for an authentic taste.
Serve the Chateaubriand with complementary side dishes like roasted vegetables or mashed potatoes.

🍠 What To Serve With Chateaubriand Recipe?

To complement the James Martin Chateaubriand Recipe, consider serving it with roasted potatoes, steamed asparagus, a side of mixed greens, or a classic béarnaise sauce. These options will enhance the flavors and create a well-rounded meal.

🎚 How To Store Chateaubriand Recipe?

In The Fridge. Wrap the cooked beef in plastic wrap or an airtight container to keep the traditional James Martin Chateaubriand Recipe store it in the fridge for 3–4 days.
In The Freezer. Allow the beef to cool completely before freezing the Traditional James Martin Chateaubriand Recipe. Put it in a freezer-safe bag or container with tight plastic wrap the freezer can hold it for 3 months.

🥵 How To Reheat Chateaubriand Recipe?

In The Oven. Start with a low oven temperature (250°F or 120°C). Cover the Chateaubriand loosely with foil on a baking sheet. Heat it in the oven for 10-15 minutes until heated.
On The Stovetop. Make thick Chateaubriand slices. Add a little butter or oil to a skillet over medium heat. Heat slices by searing them for a minute or two on each side.
Sous Vide. With sous vide machine, you can vacuum-seal the Chateaubriand and reheat it for 30 minutes in a water bath at 130°F or 55°C.

FAQs

Can I Marinate The Beef For Chateaubriand?

Marinating is not necessary for Chateaubriand as it is a tender cut of beef that is best enjoyed with minimal seasoning.

What Is The Difference Between Filet Mignon And Chateaubriand?

Filet mignon is a smaller, individual steak cut from the tenderloin, while Chateaubriand is a larger, center-cut portion of the same tenderloin.

How Do I Know When The Chateaubriand Is Cooked To The Desired Doneness?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (55-57°C), and for medium, aim for 140-145°F (60-63°C).

Can I Use A Different Cut Of Beef For Chateaubriand?

Chateaubriand traditionally uses center-cut beef tenderloin. While you can use other cuts, the tenderness and flavor may differ.

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