Beef Chateaubriand with Arlequin sauce
This cut melts in the mouth and is tender and juicy.
EQUIPMENT (click pictures for details)
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.
- 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.
Prepare the sauce
- Sweat all vegetables until translucent, deglaze with the white wine, then pour in the fond de veau.
- Add the tomato sauce and a dash of the sriracha.
- 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.
- Sauté the chopped garlic until fragrant and add the mushrooms. Season to taste and add the chopped parsley at the end.
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.
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
Tried this recipe?Let us know how it was! #culinaryambition