This excellent Chateaubriand recipe is the perfect dish for a special dinner. The robust flavor of Portobello mushrooms and the light sweetness of Madeira wine go perfectly with succulent meat! This recipe is for two people.
Ingrediants
- 500g-750g of selected fillet of beef
- 2 large Portobello mushrooms, washed and peeled
- 2 cloves of garlic (optional)
- 4 tablespoons of olive oil
- Butter curls
- 1 tablespoon of brandy
- 1/2 cup (120 ml) of Madeira wine (or, if you prefer, red wine)
- Salt and freshly ground black pepper
Steps
Step 1. Ask your butcher to cut the thickest part of the beef tenderloin, discarding any tendons or fat
Step 2. When you get home, wrap the meat tightly in cling film and keep the ends of the wrap closed
Step 3. Roll the fillet to give it a homogeneous shape before refrigerating it for 24 hours
Step 4. Get a large cast iron or steel skillet that doesn't have a wooden or plastic handle so it can go into the oven
If you don't have one, use a lightly oiled medium-sized baking sheet for baking, and a pan for baking on the stove.
Step 5. Preheat the oven to 230 ° C, or set the temperature to number 8
If you are using a different pan for baking, place it in the oven to reheat it.
Step 6. Remove the fillet from the plastic wrap and season with fresh ground black pepper
Step 7. Place the pan on the stove over medium / high heat and add 2 tablespoons of oil
Let it warm up until the oil starts to smoke slightly.
Step 8. Keep the heat high and add the beef tenderloin to the pan; it browns quickly on both sides
This step is used to form a golden crust on the fillet, so it will take a minute or two at the most.
Step 9. Insert the pan directly into the oven on the center shelf (or transfer the beef to the preheated pan) and roast the meat for 10-15 minutes, depending on the desired rare type of cooking
Set 130 ° C for rare cooking, 135 ° C for medium cooking.
Step 10. Cut the mushrooms into thick slices
If you use garlic (some people prefer not to mix romance and garlic), chop it finely. Now pour yourself a glass of wine and relax for a few minutes. Better to have a shot than to wait for the timer to ring!
Step 11. When ready, carefully remove the Chateaubriand from the oven, slowly transfer it to a heated plate and cover it with a piece of aluminum foil
Let it sit for 15 minutes.
Step 12. Reheat the pan on the stove with about 2 tablespoons of cooking juices from the pan of the beef
When it is hot enough, add a knob of butter.
Step 13. Add the garlic to the pan and stir quickly until the mixture is lightly colored
At this point, add the sliced mushrooms and season with salt and freshly ground black pepper.
Step 14. Saute the mushrooms for about 2 minutes, stirring often, adding a little oil if the contents become too dry
Step 15. Turn the heat up to high and blend the mixture by adding the brandy
If you feel like a real professional cook, and you are using the hob, blow the pan over the flame to create a flambé effect!
Step 16. Once the brandy has completely evaporated, turn the heat down to low and add the Madeira
Let it simmer and reduce everything for about a minute.
Step 17. Cut the beef tenderloin into thick slices and arrange them on a warm serving dish
Season the meat with mushrooms and a splash of Madeira.
Advice
- It is very difficult to get a perfect result when trying a recipe for the first time (that's how it is in all things, after all!). Be patient, all you need to improve is practice.
- Learn to cut ingredients while keeping your eyes at a safe distance. This way you will avoid crying when you cut the onions!
Warnings
- ALWAYS remember to focus on what you are doing in the kitchen, especially when cutting foods like meat. Caution is never too much!
- Be careful not to burn yourself!
