The Chateaubriand steak sometimes known as a Filet mignon is a cut from the fillet or tenderloin. Originally created by chef Montmireil in the 18th century, Master Chef to Vicomte de Chateaubriand the French author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State. Chateaubriand is considered the most extravagant cut of meat and in my opinion epitomizes the culinary art when it comes topreparing the king of meats.
Ingredients:
• 2lb (1kg) center-cut of fillet with any excess fat trimmed off
• 4 large Portobello mushrooms
• 2 cloves garlic (optional extra) for me enough to taste is all
• 8 tablespoons olive oil
• 2 Knobs of butter (Not margarine)
• 2 tablespoon brandy
• 1cup red wine
• Ground sea salt
• Ground black pepper
2. Season the meat with black pepper and salt
3. Place your skillet or frying pan on a medium to high heat and add 2 tablespoons of oil
4. When the oil is hot place the meat in the pan and sear on all sides 5. When you have a crusty seal put the pan into the oven or transfer to the preheated oven pan
6. Roast in the middle of the oven for 15 to 20 minutes depending on how rare or well done you want it
7. When the chateaubriand is ready transfer it to a warmed plate and cover with tin foil and allow it to rest for 15 minutes
8. Using you frying pan or oven pan warm the juices from the roasting on the stove top, when hot add the butter and garlic and stir together
9. Add thickly sliced mushrooms and seasoning, sauté for about 3 minutes turning them regularly, add more oil if the pan becomes too dry
10. Take the pan off the stove, add the brandy and return to the heat
11. If you cooking with gas tilt the pan towards the open flame to let it flambé, the same can be done with a kitchen lighter
12. Once the brandy has evaporated lower the heat and add the wine, allowing to simmer for two minutes
13. Carve the meat into slices (usually quite thick), plate individually, drizzle the sauce over the top of the meat and serve
Accompaniments & Garnish
• The sauce is more than enough
• Serve with seasonal vegetables but don’t overfill the plate, a little mustard on the side
