Chateaubriand Steak
Learn to cook this elegant French-style beef! Chateaubriand is a classic French dish you can absolutely make at home. Choose a good-quality beef tenderloin, trimmed of fat and silverskin. Roast the meat for 10, 15, or 25 minutes depending on the doneness you want — rare, medium (with clear juices), or well done. Serve it with any side you like; seared asparagus and a leafy green salad pair especially well.
Aselek
Recipe author
Chateaubriand Steak
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 66 %
21 g
Fats 34 %
11 g
Carbohydrates 0 %
0 g
187 kcal
GI:
0
/
0
/
0
- Rinse the meat and pat it dry with paper towels.
- Rub the piece all over with a mix of sea salt and black pepper, then drizzle it with olive oil. Let it sit for 5 minutes.
- Meanwhile, heat a grill pan and sear the meat on all four sides, about 2 minutes per side.
- Transfer the steak to a foil-lined baking dish and put it in an oven preheated to 400°F (200°C) with the convection function off. For medium doneness, roast for about 15 minutes on the middle rack.
- Take the finished steak out of the oven and, without removing it from the dish, cover it and let it rest for 10 minutes so the juices redistribute evenly through the meat.
- Slice the meat into serving portions and serve with your favorite side.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Ground black pepper - 255 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
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