Meat Thread

[Bull]

So who wants to try to make a nice Chateaubriand with me? It seems like an interesting cut/recipe with a few different explanations and suggestions on how to properly cook it.

[Gregor]

don't touch his Chateaubriand, it gots disease

[Nye]

The Chateaubriand steak is a recipe of a particular thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for Vicomte François-René de Chateaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years.

Perhaps he should have been the Secretary of Steak instead!

[$1.50]

So who wants to try to make a nice Chateaubriand with me? It seems like an interesting cut/recipe with a few different explanations and suggestions on how to properly cook it.

Are you asking us out on a date again?

[homesystem]

Oh, man.. last time he tried to get us to go to that gay vampire castle...

But seriously... I'd be interested in doing that.  I'm way too lazy to make actual veal stock, so maybe I could get some pre-made in the strip to make some demi-glace.

[Bull]

We could go with the Béarnaise Sauce, but I think I'd perfer the traditional.

And we never did go to the gay vampire castle...

[homesystem]

Yeah, definitely the traditional.  I'm sure you could find everything you'd need in the strip.

[Bull]

A standard tenderloin is easy enough to come by but I wonder if I can find one cut more similar and as thick as what they are guessing the original was.

Here is one suggestion on how to cook it.

A châteaubriand steak is a cut from the centre and thickest part of the fillet, weighing about 12 oz., and enough for two people. It is too thick to be grilled on an ordinary domestic cooker, as the meat will be too near the flame and will dry up before it is sufficiently cooked. The best solution is, having painted the meat with olive oil and sprinkled it with a little coarsely-ground pepper, to give it about a minute on each side close to the hot grill and then to transfer it, standing on a rack in a baking tin to a very hot oven, Gas No. 8, 445°F (230°C), and roast it for about 12 to 15 minutes

Other ideas are as followed.

Legend has it that Montmireil placed his master's roast between two other cuts of tenderloin, burnt both the outside meats to a crisp, and threw them away, leaving the Vicomte's portion evenly pink through and through. (We often ask ourselves, where all the really innovative chef's have gone?)

For our purposes, you would roast the meat in a hot oven, or grill it or broil it (turning occasionally), until it reached an internal temperature of 130°F (54°C), which, after a short rest, would produce a medium-rare châteaubriand.

[homesystem]

When we were dahn in MD last week we went to this fancy Kosher restaurant with Deena's parents and they had a Chateaubriand on the menu.  I wanted to get it, but I didn't want to be the asshole son in law who orders the most expensive thing.

[Tha_Professa]

But you did come back with Mexican Brand Kosher Turkey.

[Bull]

When we were dahn in MD last week we went to this fancy Kosher restaurant with Deena's parents and they had a Chateaubriand on the menu.  I wanted to get it, but I didn't want to be the asshole son in law who orders the most expensive thing.

Yeah I hate that, when people buy dinner and take you somewhere and you see something you really like but it's the most expensive thing and you don't want to look like a greedy jerk.

[Bull]

wow the GVC has a new fancy website.

http://thekleinerdeutschmann.com/

[$1.50]

Just buy a whole tenderloin and butcher it yourself. Then you can keep the ends for Filet Mignon and cut some steaks out of the rest of it.

A standard tenderloin is easy enough to come by but I wonder if I can find one cut more similar and as thick as what they are guessing the original was.

Here is one suggestion on how to cook it.

A châteaubriand steak is a cut from the centre and thickest part of the fillet, weighing about 12 oz., and enough for two people. It is too thick to be grilled on an ordinary domestic cooker, as the meat will be too near the flame and will dry up before it is sufficiently cooked. The best solution is, having painted the meat with olive oil and sprinkled it with a little coarsely-ground pepper, to give it about a minute on each side close to the hot grill and then to transfer it, standing on a rack in a baking tin to a very hot oven, Gas No. 8, 445°F (230°C), and roast it for about 12 to 15 minutes

Other ideas are as followed.

Legend has it that Montmireil placed his master's roast between two other cuts of tenderloin, burnt both the outside meats to a crisp, and threw them away, leaving the Vicomte's portion evenly pink through and through. (We often ask ourselves, where all the really innovative chef's have gone?)

For our purposes, you would roast the meat in a hot oven, or grill it or broil it (turning occasionally), until it reached an internal temperature of 130°F (54°C), which, after a short rest, would produce a medium-rare châteaubriand.

[homesystem]

Yeah- I agree with that.  You can get a whole tenderloin at Costco for a decent price- but it might not be grass-fed... I think you can get a grass-fed one at Trader Joe's (but it'll probably be more expensive).

[Bull]

Hmm I'll have to check it out. Costco? Don't you need a memebership or something to go there? I don't think I'd buy meat from them, it just doesn't seem right.

[homesystem]

Yeah, I have a membership.  There's nothing wrong with their meat- and they sell it in larger quantities.