Chateaubriand is a classic French dish traditionally made from a thick cut of beef tenderloin, typically served for two. The name "Chateaubriand" originally referred to the cut of meat itself, but over time, it has come to denote both the preparation and the style of serving. The dish is often accompanied by a rich sauce, such as béarnaise or a red wine reduction, and is usually paired with vegetables or potatoes.
The recipe is attributed to the French writer François-René de Chateaubriand, a prominent figure in the Romantic literary movement, who is said to have enjoyed this dish. The preparation involves searing the meat to create a flavorful crust and then finishing it in the oven to achieve the desired doneness. The result is a tender, juicy steak that showcases the quality of the beef. Chateaubriand is often considered a luxurious meal, making it a popular choice for special occasions.
Ingredients:
- 1/2 kl tenderloin
- 6 to 8 Chicken livers
- 1.7 oz can mushrooms
- 1 small can sweet peas
- 4 pcs Vienna sausages
- 3/4 cup bouillon
- 2 tbsp Sherry
- 1 tbsp Flour
- 1 small onion, chopped
- Butter for frying
- Salt and pepper, to taste
- 1/2 tsp sodium glutamate
Instruction:⤵️
- Brown chicken livers in butter, remove from a pan and set aside.
- Saute onion in butter, fry about 2 minutes, then add the sliced sausages.
- Remove the pan from fire, add flour, and slowlystir in bouillon.
- Return the pan to fire, let the mixture boil, stirring constantly, then add livers sherry, peas and mushroom; simmer for a few minutes.
- Cut tenderloin about 1 inch chick slices and brown in hot butter in a separate pan.
- Sprinkle with salt snd pepper and sodium glutamate; arrange slices on a serving platter and pour the sauce over them.
- Garnish with triangle pieces of fried bread.