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How To Cook Chateaubriand On The Grill
How To Cook Chateaubriand On The Grill? Of course, tenderloin steak (beef or buffalo) is one of the most costly cuts, but if you want to cook a feast that will wow your guests, this is the cut to go with. It’s important to remember that Chateaubriand is a recipe, not a piece of beef.
Components To Cook Chateaubriand On The Grill
- 1 Tenderloin, center-cut (about 1 to 1-1/2 pound)
- black peppercorns, ground
- Two tablespoons softened butter
- fresh tarragon sprigs
Arrangements To Cook Chateaubriand On The Grill
Trim the extra fat from the roast. Add the butter in a small saucepan over medium heat until it becomes turbid and bubbling. Season the roast with fresh ground pepper to taste after brushing it with melted butter. Fill your chimney starter to approximately a quarter full and light it. 3 to 4 scoops (3 12 to 4 scoops)
Grilling To Cook Chateaubriand On The Grill
Dump the coals into the grill and cook the grids for a few minutes once they’re ready. CAREFULLY paint the grids where you will place the roast with the remaining butter. Keep a spritzer on hand!
Place the meat on the grids and use the charcoal elevator to bring the flesh within 3 to 4″ of the grids. For at least 3 minutes, don’t move it at all. Brush a section of the grids with butter again, then gently place the tenderloin there on its side and fry it for 3 minutes, using tongs. Repeat the browning procedure on all of the meat’s exposed surfaces.
Reduce the heat to low and set the tenderloin in the center of the grids on a freshly painted surface. Move the Chateaubriand to a chopping board, wrap it gently with a thin piece of foil, and let it stay for 10 minutes, undisturbed. End up serving the Chateaubriand diagonally cut. And serve with Terrigon stalks as a decoration.
A chateaubriand is seared and roasted beef tenderloin with red sauce commonly requested for a meal or two in French eateries. This chateaubriand dish differs from the classic form in that it is grilled rather than seared with the typical gravy and chateau potatoes.
Chateau potatoes are potatoes sliced to the size of giant olives, sautéed in butter until well-saturated, then baked to a lightly browned and topped with a dusting of roughly chopped herbs in a 350-degree oven.
What Is The Best Way To Prepare A Chateaubriand
Despite its fancy name, Chateaubriand is one of the simplest beef recipes to cook.
Preheat the oven to 400° F and remove the meat from the fridge. With a one-and-a-half-pound center-cut tenderloin. Heat a tablespoon or two of olive oil in a skillet and add the tenderloin, searing it for approximately 90 seconds on each side. Add a tablespoon or more of butter, fresh thyme sprigs, garlic cloves, and salt and pepper to taste. Cook the meat for eight to ten minutes in the oven, or until it reaches an internal temperature of 135° F for medium-rare. Before slicing the meat, take it out of the oven and let it rest.
According to certain historical sources, Chateaubriand is usually served with a red wine sauce or a béarnaise sauce, the latter being one of France’s five “mother sauces.” A béarnaise sauce is a twist on hollandaise sauce seasoned with shallots and tarragon.
Both red wine and béarnaise sauces are excellent choices, albeit distinct routes. The creaminess of the béarnaise elevates the meal to a new level of richness, while a red wine sauce adds depth and complements the steak’s juiciness. Try a red wine and mushroom sauce as a quick fix.
A stuffed chateaubriand, loaded with an umami-rich combination of mushrooms and bacon, is another terrific way to enjoy this dish. The three-pound Chateaubriand serves four to six people and is “ideal for entertaining,” according to Sierra Castellano, senior director, marketing, wine, and gourmet cuisine at Harry & David.
Tips For Grilling To Cook Chateaubriand On The Grill
It is without any doubt the easiest recipe to make and to cook Chateaubriand On The Grill, but there are a few things that you need to take care of to make sure you and your loved ones are safe when you are grilling it.
Well, the first thing you have to do is keep the grill neat and clean because there are multiple microorganisms that can grow inside your grill and eventually make you sick. Therefore, if you clean it right away after grilling, it would help a lot.
Another thing you have to do is to keep your gas or charcoal grill outside the living space. Grills can be dangerous sometimes, and you might not be able to control the fire if it starts spreading in the living rooms. Therefore, it is always recommended to place it somewhere out where there are no things that can burn easily.
Another tip to keep in mind while grilling anything is that your gas supply cylinder should never be under the grill; if it is under the grill, there is a chance that it can explode, and if it explodes, it can bring harm to multiple things including your life.
Although not officially a piece of meat, the term “chateaubriand” has become associated with center cuts of beef tenderloin. Chateaubriand is a dish that contains a roasted piece of beef tenderloin served with Béarnaise sauce. If you buy a portion of beef tenderloin called Chateaubriand, you may roast it or grill it for a more contemporary touch. Serve the Chateaubriand with or without Béarnaise sauce. A 3-ounce portion of Chateaubriand has 210 calories, 15 grams of fat, and 6 grams of saturated fat, similar to 3 ounces of 85 percent lean ground beef in terms of nutrition.