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Pan roasted beef Chateaubriand with Arlequin sauce

You can refer to Chateaubriand in two different ways. Firstly, it was Auguste Escoffier who named the specific centre cut of the tenderloin the Chateaubriand, while the second term originally referred to the preparation of the dish. 

Chateaubriand

Don’t let this confuse you because whenever you order a chateaubriand from a French restaurant menu, you will receive a beautiful piece of tender beef tenderloin with a classic red wine sauce. This piece of meat is often enough for 2 people.

This cut melts in the mouth and is not only tender and juicy but when served with Arlequin sauce and the mushrooms, it is a real mouth-watering delightful and festive dish. 

So, enough talking, here is the recipe so you can start cooking and experience it yourself!

Chateaubriand

Beef Chateaubriand with Arlequin sauce

This cut melts in the mouth and is tender and juicy.
5 from 1 vote
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Meat & Poultry
Cuisine French
Servings 2 people
Calories 558 kcal

EQUIPMENT (affiliate links)

Cocotte
Colander
Wire
Kitchen twine

Ingredients
 
 

  • 350 gr beef tenderloin

For the sauce

  • 20 gr chopped shallots
  • 1-2 pcs chopped garlic cloves
  • 20 gr celery brunoise
  • 30 gr yellow pepper brunoise
  • 30 gr red pepper brunoise
  • 50 ml white wine dry
  • 120 ml veal stock (fond de veau)
  • 60 ml tomato sauce
  • Sriracha sauce
  • A few knobs of butter

For the garnish

  • 200 gr quartered button mushrooms
  • 2-3 pcs chopped garlic cloves
  • 2 tbsp chopped parsley

Instructions
 

  • Bind the beef tenderloin with kitchen twine.
  • Sear the beef in olive oil on all sides.
    searing beef
  • Heat the oven to 180°C and cook the chateaubriand in the oven for 8 to 10 minutes (medium rare).
  • Place the chateaubriand on a wire rack to rest with some thin foil on top.
    resting beef

Prepare the sauce

  • Sweat all vegetables until translucent, deglaze with the white wine, then pour in the fond de veau.
    stirring vegetables
  • Add the tomato sauce and a dash of the sriracha.
    pour tomato sauce in veggies
  • Cook for 4-5 minutes, season to taste and whisk in a few knobs of cold butter (monter au beurre).

Prepare the garnish

  • Sauté the mushrooms in hot oil for 2-3 minutes, then place in a colander.
    sauteeing mushrooms
  • Sauté the chopped garlic until fragrant and add the mushrooms. Season to taste and add the chopped parsley at the end.
    sauteed mushrooms

Plating

  • Arrange the Arlequin sauce on the bottom of the plate, place the mushroom and a thick slice of chateaubriand on the sauce and sprinkle some fleur de sel over the beef.
    beef arlequin

Notes

  • Chateaubriand is a thick piece of beef tenderloin from the centrepiece, or the thick end (head).
  • Monter au beurre is whisking some cold butter parcels into a hot sauce to give a smooth texture and shiny finish.

Nutrition for 1 portion

Calories: 558kcalCarbohydrates: 11gProtein: 37gFat: 39gCholesterol: 123mgSodium: 381mgFiber: 3gSugar: 5gVitamin A: 1011IUVitamin C: 57mgCalcium: 18mgIron: 5mg
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