Chateaubriand Recipe For Two
Chateaubriand. The name is synonymous with luxury and haute cuisine. But, what is Chateaubriand, exactly?
Contrary to popular belief Chateaubriand is not a cut of meat. Rather, it is a method of preparation, or a recipe.
Apocryphally, the dish, like so many other famous dishes – Quiche Lorraine, Pavlova, Peach Melba, Crepes Suzette, was named in honor of the vicomte Francois-Ren de Chateaubriand, a politician, ambassador and the founder of Romanticism in French literature.
Chateaubriand is traditionally made from a thick center cut of beef tenderloin. The cut weighs about 12 oz, and it is generally intended to serve two. This makes it a perfect, albeit expensive, meal to share at an intimate New Year’s dinner for two.
A Little History
Originally, the two ends of the tenderloin were cut off the main portion and roasted in the oven along with the Chateaubriand, to protect the thicker cut from burning. The two end pieces would burn and were discarded, leaving the Chateaubriand a perfectly medium-rare. And people wonder why the peasants revolted!
As with most recipes, there are many variations on Chateaubriand preparation. When I think of Chateaubriand, I think of a lovely, thick piece of tenderloin roasted to a perfect medium rare and served with a demi-glace enriched wine sauce. You can certainly vary this to suit your taste.