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Julia Child's recipe for chateaubriand

Julia's And Jacques' Chateaubriand
Yield: 4 Servings


1 20 ounce beef tenderloin; (1
- 20-) cut from lar
1 ts olive oil
coarse salt and freshly
-ground blac
Bearnaise Sauce; see recipe


Heat oven to 250 degrees. Stand meat on its wider cut end on a solid work
surface. Fold a kitchen towel lengthwise once or twice into a wide band,
and drape it loosely around the upright meat like a scarf. Gather the ends
of the towel, and twist to form a tight collar that will hold meat in a
round shape during pounding; grasp securely in one hand. With the other
hand, pound top of meat with a meat mallet until flattened into an oval
steak about 2 inches thick and 5 to 7 inches wide.

Heat a medium grill pan over high heat to very hot. Rub steak with oil, and
season with salt and pepper.

Place steak on grill pan at an angle to ridges, and cook until ridges leave
clear marks, 2 1/2 to 3 minutes. Turn, maintaining same angle and repeat
on second side. Turn again, rotating so visible grill marks are
perpendicular to ridges. Cook until a crisscross is clearly marked, 2 1/2
to 3 minutes. Turn once more, maintaining same angle, and grill so second
side has been on grill exactly as long as first side. Brown steak on
outside edge, holding with tongs or propping against a potato, shifting
meat so entire edge gets browned. Grill a total of 10 to 12 minutes,
depending on thickness of steak and desired degree of doneness.

Meat will be barely springy to the touch, indicating that it is still rare.
Transfer to a small shallow roasting pan, and place pan in oven for 15
minutes. Remove to a cutting board; slice thin on a bias. Place on a warm
serving platter, and pour pan juices over. Serve with b‚arnaise sauce on
the side.

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