General Information: Chateau Briand is a slice of meat coming from the thickest cuts of beef, often tenderloin. Chateau Briands can be prepared as filet mignon or simply as roast. Chateaubriand steak is a recipe for preparing a thick cut from the tenderloin rather than the cut itself contrary to popular belief. Because of the thickness of the chateaubriand, cooking it requires care to avoid overcooking the outside while leaving the center raw. It is often cooked with white wine and shallots moistened with demi-glace (rich brown sauce in French cuisine) and mixed with tarragon. Elegant roast-size chateau briand roast usually comes from the wide end of the tenderloin which has very little fat and therefore should never be overcooked. Beef stock, broth or bouillon cubes are suitable to be used on the beef base. Chateau briands can also be cooked by London broil, pan-searing or wrapped in pastry. It is recommended that the meat has a dash of olive oil and sprinkled with coarsely-ground pepper. It can be served with Béarnaise sauce, sauce Châteaubriand, château potatoes (roasted peeled potatoes covered in butter), Portobello Mushrooms or topped with butter and parsley mixture.
houdinisangel wrote:Gonna be in the minority here but I prefer a flat iron or skirt steak when I'm grilling.
In my opinion, Any cut can taste amazing. It's all in how you cook/prep it.
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