Monday, April 1, 2013

Chateaubriand for Dinner...

Chateaubriand Dinner with Champagne Butter
 This was our Easter Dinner....
The meat was so tender all you needed was a fork!
 Lets start with the Butter! 
(I secretly LOVE Butter...when you blend in different seasonings....WOW...you take it to a whole different level!)
This is what I call my...
 "Chateaubriand Champagne Butter"
It is the key flavoring for the Chateaubriand Dinner!
 Chateaubriand Champagne Butter
Three cubes of butter of unsalted butter, softened
1 heaping tablespoon of chunky garlic paste
1 heaping tablespoon of chives
freshly ground pepper, 1/4 teaspoon or your taste
1/2 teaspoon of tarragon, ground fine
**Sea Salt, scant to taste or 1/8 teaspoon, Medium coarse
(if you use salted butter OMIT the Sea Salt)
3 tablespoons of *champagne, 
*(If you are tempted to have a glass...do so by all means :)...just save enough for the butter sauce, about 1/2 to a cup!
 Place all the ingredients, except the champagne, into a bowl and blend well.
Next add the champagne to the butter, with a fork work it into the butter. It takes a little while. You may use a small electric whip, but keep in mind this will add air and the butter will be airy...
*Either works, unless you want to make butter molds, then I would blend by the fork method.
 Tarragon, grind fine...
 This is the fork blend method for the Butter...
These are the butter molds. These are great for individual servings at the table.
This can be stored in a mason jar, or put into a larger mold to be used for cooking. Just slice off what you need. Store in the refrigerator for 7-10 days or freeze up to six months.
So...There you have it! The Butter is ready and waiting....NOW, onto the Main Meal....
Chateaubriand: Beef Tenderloin
Sounds more complicated than it is!!! Fork Tender...and Delish!
Beef Tenderloin, I used a 4 1/2 pound roast and fed 6 adults & 4 children, with plenty left for 2nds!
I buttered the roast with the Champagne Butter, (YOU MAY USE OLIVE OIL)
Season with fresh ground Pepper, Tarragon and Sea salt
Slice small slits and insert pieces of garlic, I used a smoke variety, turn the meat over and repeat covering all sides.
 Close up of prepared beef....
 Sear the meat on both sides over a medium heat using a flat pan or griddle.
 Place the seared meat on to a prepared rack over a roasting pan! 
We cooked ours in the smoker at 350 degrees for 30 minutes. Then turned down the heat to 225 for another 2o minutes.
Let rest for 20 minutes before slicing and serving.
It's not as rare as it looks, this is from the smoking... It is Medium
Ta-Da! Perfect...it was SOooo Good!
While the meat is resting make the Butter sauce...see below
 Chateaubriand Butter Sauce
1 cup of champagne, bring to a boil for 2-3 minutes
Add 6 ounces of prepared champagne butter, melt and reduce to a simmer .
Add 1 half of a shallot (or onion), chopped very fine.
Cook until onion is translucent and soft.
And...Serve...drizzle sauce over the Chateaubriand Tenderloin slices.
Champagne Butter Sauce....
Look for the other recipes to this tasty dinner...posting soon;
Smashed Red Potatoes, Green Bean Bundles & Chocolate Carrot Rum Cake
Fork Tender Chateaubriand Served with Style...
NeeCee Signature

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