Comments on: Chateaubriand Recipe http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 00:37:39 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: home wine http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-289248 home wine Sat, 14 Jan 2012 14:28:19 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-289248 I relish, lead to I discovered just what I used to be looking for. You have ended my 4 day long hunt! God Bless you man. Have a nice day. Bye I relish, lead to I discovered just what I used to be looking for. You have ended my 4 day long hunt! God Bless you man. Have a nice day. Bye

]]> By: Marcia Hess http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-275634 Marcia Hess Thu, 22 Dec 2011 14:56:04 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-275634 My Mother did this and put the meat in the oven and shut the door then turned off the heat . It was perfect but I don't remember how long she left it in the oven. Any ideas? <em>Hi Marcia, it really isn't about time as much as it is about internal meat temperature. You want the meat to reach an internal temperature of about 125º F. depending on how you like your meat cooked. Please see my post called <a href="http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/" rel="nofollow">How Do You Know When The Meat Is Done?</a> - RG</em> My Mother did this and put the meat in the oven and shut the door then turned off the heat . It was perfect but I don’t remember how long she left it in the oven. Any ideas?

Hi Marcia, it really isn’t about time as much as it is about internal meat temperature. You want the meat to reach an internal temperature of about 125º F. depending on how you like your meat cooked. Please see my post called How Do You Know When The Meat Is Done? - RG

]]> By: Michele http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-248933 Michele Fri, 18 Nov 2011 07:56:15 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-248933 Loved this recipe with a little bit of history :). Submitted to <a href="http://www.thesteak.org" rel="nofollow">The Steak</a> as featured recipe. Loved this recipe with a little bit of history :). Submitted to The Steak as featured recipe.

]]> By: john http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-230968 john Sun, 16 Oct 2011 03:11:37 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-230968 Concentrated demi-glace is available at Sur-La-Table for about $6. It can be mixed with beef stock to make a delicious 4 oz demi-glace stock. Concentrated demi-glace is available at Sur-La-Table for about $6. It can be mixed with beef stock to make a delicious 4 oz demi-glace stock.

]]> By: Blaise http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-163032 Blaise Tue, 26 Apr 2011 03:22:37 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-163032 James, what is champagne jelly? How do you make it? I'm intrigued. James, what is champagne jelly? How do you make it? I’m intrigued.

]]>