What is the Chateaubriand?

Chateaubriand is a recipe for a small thick cut of beef located between sirloin. Many of them mistakenly think that Chateaubriand is a real cut of beef, but this term refers only to the recipe. It is an extremely tender food when it is cooked correctly, but it can be difficult to remedy. The average steak with the Chateaubriand is a thickness of a small roast, weighs approximately 12 to 16 oz (about 340 to 453 grams) and is traditionally prepared for two portions.

Complex to cook

The sirloin thickness makes the difficult preparation of this food. Although most prefers rare meat, it is difficult to cook it all the way without drying the steak. The most common cooking way is to quickly flame-brizl to ignite the meat and then bake it in a very hot oven. It can be originally made by baking between two other sirloin slices that were cooked until they burn, left the inner steak cooked correctly, or by stabbing the pieces with shallots and then baking.

served with sauces

This meal can be served with various sauces, even if sauces with shallots and mushrooms are popular. It can also be served with Béarnaise sauce or red wine sauce. Most sauces also have herbs, especially thyme, bay and parsley, but chefs regularly experiment with ingredients and can serve this food with a completely different type of sauce. Chateaubriand is often served with potatoes of the castle, food peeled potatoes cooked in butter.

HISTORY CHATEAUBRIAND

The food was first prepared for the author, the diplomat and the nobleman, Vicomte de Chateaubriand, the name. The chef Vicomte, Montmireil, created a special meal in the early 20th of the 20th century. Although Chateaubriand traditionally uses a tendency, the term more often refers to the process of cooking and preparing a thick cut of beef, rather than the cut itself. Restaurants often use Filet Mignon or Porterhouse cuts to prepare this food. Original chefThe hara may even used tastier and less tender cut of beef and the cut of Tenerloin became a matter of course.

Some question spelling and then the origin of Chateaubrianand. Chateaubint , alternative spelling, is the city in the French department of Loire-Atlantique. This area is internationally famous for its cattle breeding. Today, this beef is highly recognized and known for its flavor and tenderness. Kobe beef also tends to work well for this food.