Variations of, The Basic Steak Recipe

Variations are used for fillet or other specific recipes. Top chefs (usually European trained) usually do not wrap bacon around a fillet, but it is done in order to cater to the customer. Some chefs will also flatten and shape a fillet steak. Some will go so far as as to add the diamond shaped grill marks; so commonly seen in North American establishments. For those few who like a non-coloured extremely rare steak, sacrificial layers of flank steak are quite commonly fastened on to the steak during cooking and then removed prior to serving. The following is a recipe for Chateaubriand; both shaped and grill marked

Chateaubriand

Chateaubriand is a six pound tenderloin (size can vary but it must serve two or more people), seasoned with coarse black pepper. Some cooks will also use salt. I do not agree with this practice, because salt draws the juices out of the meat and it can always be added after the steak is cooked. Most North American consumers will add salt in any case, usually without ever having tasted the steak. Very simply cooked Chateaubriand is still a hallmark of first class dining. It is usually, placed on a cast iron sizzler, presented on a plank, accompanied by four or five different, unmixed vegetables of contrasting colour , Chateau potatoes, and both Chateaubriand and Béarnaise sauce.

Note: As the recipe clearly indicates, Chateau potatoes are not olive shaped, are not usually roasted, and they are never deep fried. Please read Planked Steaks-Section 5-Chapter 5

The Recipe

1-20 oz piece of beef tenderloin, cut from the large end (head)

1 Tbsp extra virgin olive oil

Freshly cracked black pepper

Béarnaise Sauce:

 Béarnaise sauce is simply a Hollandaise made with a tarragon vinegar reduction; but in any case here is a recipe.

2/3 cup white wine vinegar

1 shallot minced

1-1/2 tsp dried tarragon

4 large egg yolks

2 Tbsps water

½ cup (stick) cold unsalted butter, cut into pieces

Coarse salt

 In a small sauce pan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 Tbsps, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan and return the strained vinegar to the pan.

 Add egg yolks and the 2 Tbsps water. Cook, over low heat, whipping constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.

 Whip in the butter, one piece at a time: if sauce gets too hot (starts to bubble), remove from heat and whip in a piece of butter. Continue whipping until all the butter has been absorbed, about, about 3 minutes. Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately or keep warm in a Bain-marie.

Chateaubriand Sauce

6 Tbsp unsalted butter

3 mushroom caps 1"-1 ½" minced

½ bay leaf

1/8 tsp dried thyme

½ cup dry white wine

½ cup beef stock

1-1/2 tsp minced parsley

Salt and cracked black pepper

 Heat 3 Tbsps butter in skillet over med heat. Add Shallots and cook until softened. Stir in mushrooms and cook a few minutes

 Add bay leaf, thyme and wine Bring to a boil. Reduce heat and simmer until liquid has evaporated.

 Remove the bay leaf and the thyme sprig.

 Add the stock, tarragon, parsley, and season to taste with salt and pepper. Bring to a boil, remove from heat, and whip in remaining butter bit by bit.

 Taste and adjust seasonings

 Set aside in a warm bain-marie.

Chateau Potatoes

. There should be no knife marks on the finished potato.

 Cut potatoes into rectangular blocks 1 inch by 2 inches.

 With a paring knife; and removing as little of the potato as possible from the sides, shape the blocks into smooth round barrel (not olive-which is an entirely different potato, used in en entirely different way) keep the ends blunt. There should be no visible knife marks.

 Place in water and par-boil until about ¾ cooked, times will vary according to the type of potato used and the water content. Originally Chateau potatoes were always prepared from a mealy such as the Russet and this step was omitted.

 Using butter and a light skillet so you can keep the potatoes moving, sauté until a uniform golden brown.

 Sprinkle with minced parsley before serving. The potatoes should be well glazed with butter. In the modern, high production kitchens of North America potatoes are most often roasted; but they are not chateau potatoes and the flavour and texture is entirely different. True Chateau potatoes are much more delicate in both flavour and texture.