Chateaubriand
● Grill8 COMPONENTS15MIN EXECUTION
⚠ ALLERGEN ALERT — 2 PRESENT
DairyEgg
COMPONENTS — 8
Chateaubriand (center-cut tenderloin)
Kosher Salt
Unsalted Butter
Fresh Thyme
Fresh Rosemary
Garlic
Béarnaise
Bordelaise
EXECUTION SEQUENCE — 7 STEPS
01
Remove from sous vide, pat completely dry
02
Season heavily on all sides
03
Sear in cast iron on all sides until deep golden crust
04
Transfer to 400°F oven, baste with butter/herbs/garlic every 2 minutes
05
Rest 5 minutes minimum
06
Slice tableside into 1/2-inch medallions
07
Present on warm platter with béarnaise and bordelaise