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What method would you use to cook a chateaubriand for Christmas dinner?
Posted on 12/21/18 at 8:52 pm
Posted on 12/21/18 at 8:52 pm
I bought a whole tenderloin and am planning on trimming and tying it up. After that, I’m not sure which direction I want to go. I feel very confident I’m going to keep it traditional and use heavy salt and pepper and herbs. Idk if I want to reverse sear or what. If you were doing this what would be your cooking method?
2
Posted on 12/21/18 at 8:57 pm to eyepooted
Reverse sear or sous vide for sure
Posted on 12/21/18 at 9:07 pm to Caplewood
quote:
Reverse sear
This is exactly what I was thinking but I wanted to make a compound butter prior to putting it in the oven. My concern is once I move to the flattop to sear. I was afraid of the herbs burning and becoming bitter. Is that an issue I should worry about?
Posted on 12/21/18 at 9:14 pm to eyepooted
Thanksgiving I did sous vide. When its done in the bath, take out the herbs before you sear.
Ill try and grab a pic
Ill try and grab a pic
Posted on 12/21/18 at 9:20 pm to Deactived
quote:
Thanksgiving I did sous vide.
What was your method? Did you put whole herbs in the bag with the meat or chop first and cover with butter?
Posted on 12/21/18 at 9:23 pm to eyepooted
I cut the whole thing into 3 parts because of how big it was and it was easier to get them in a somewhat uniform size.
I put whole sprigs of herbs in with them. I didnt add any butter into the bags. Just the herbs and salt and pepper.
After this pic we made a somewhat board sauce for it
I put whole sprigs of herbs in with them. I didnt add any butter into the bags. Just the herbs and salt and pepper.
After this pic we made a somewhat board sauce for it
This post was edited on 12/21/18 at 9:25 pm
Posted on 12/21/18 at 10:19 pm to Deactived
Wow that looks amazing! Thanks for the advice.
Posted on 12/22/18 at 7:27 am to eyepooted
This was two small ones that I did SV a couple months back. Super easy. 131x4. Salt and very heavy coarse ground peppercorns. Seared on cast iron with grapeseed oil.
I would not change a thing.
Posted on 12/22/18 at 11:07 am to Deactived
Wanna try this. Which herbs would you recommend using?
This post was edited on 12/22/18 at 11:08 am
Posted on 12/22/18 at 11:29 am to Deactived
Yeah, frick parsley and sage
Posted on 12/22/18 at 1:55 pm to BRgetthenet
I like parsley, but only as a finisher. Rosemary and thyme are the best herbs to sizzle with the beef.
Posted on 12/22/18 at 7:41 pm to Jibbajabba
quote:
grape seed oil
Because of the high temp right?
Posted on 12/23/18 at 7:11 am to eyepooted
Yes. I heat my cast iron for a little while to get it evenly warm and then put a touch of grape seed oil in the pan. It has a really high smoke point and very little flavor. It is my go to for searing.
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