Steak "Chateaubriand": recipe for cooking

Fried meat is considered to be one of the first dishes that a person prepared in his history. Since that time hundreds of centuries have passed, but still a juicy, fragrant and hearty piece of fried meat remains one of the most respected and desired dishes in any part of the world. Of course, for all this time the recipe has undergone many changes. Now he has his own specific cooking technology, he has got new, more refined tastes and flavors. To date, there are several types of steaks. And if you are in search of the main dish for a romantic dinner, the Chateaubriand steak will probably be one of the best options.

Steak means "fry"

A true steak is usually cooked on an open fire. If your house has a grill, then mastering the art of cooking steaks is simply vital to you. It would seem that it could be easier than frying a piece of meat? But in fact, this task is not easy. And not every professional chef can cook a steak properly. To achieve perfection, you have to practice. First, learn how to choose meat for a particular type of steak. Choose the optimal and harmonious ratio of spices and, of course, master the technology of the degree of roasting. It is traditionally customary to cook a beef steak. "Chateaubriand" is recommended to do exactly from the bull's meat. Remember that even a high-quality product that has been frozen will be much inferior to the taste of fresh meat, so try to buy it on the day of cooking.

The main thing is the right meat

All steaks differ only one - a part of the animal carcass, from which the tenderloin is made. "Chateaubriand" is a steak that is prepared from the extreme, thickest part of the tenderloin, located closer to the animal's tail. This piece has an irregular shape, and therefore it is more difficult to prepare than any other steak. It is important that the inner part has several degrees of roasting at once. The top crust should be well roasted and reliably keep all the juices inside. This, according to the French aristocracy, should be a Chateaubriand steak.

Preparing the tenderloin

This type of steak is prepared in one large piece and served the same way. Ready meat can be cut into portions before serving to the table. Usually one piece of tenderloin is enough for two portions of such a dish as "Chateaubriand". The steak is cut along or across the fibers, there are no clear rules in this.

After you have washed and dried meat from excessive moisture, it must be carefully cleaned from the films. In places where veins are visible, it is necessary to make shallow incisions. So, the meat will not lose shape when frying. After spicing your future steak "Chateaubriand". Recipe, which is usually considered classic, suggests using only a mixture of salt and black pepper. But now you can grease the meat with vegetable oil and lay on a hot grill.

Degree of roasting matters

There are several types of roasting meat and you can use the one that you like most. Classic steak "Chateaubriand" has a well-fried crust. The following layers should be of different degrees of roasting, from "full" at the edges to "with blood" to the center. Inside, such a steak should have a thin streak of completely raw meat. If you do not particularly like meat "with blood", then the steak can be held on the fire for a little longer, so that it is not damp inside.

First you need to fry the prepared tenderloin on a hot-grilling 250 degrees grill. Fry the slice for 20 seconds on each side. So on the surface a crust is formed, due to which the juices will be kept inside. Now the temperature should be reduced to 180-200 degrees and bring the steak to the desired readiness.

To get a steak with blood, it takes about 10-15 minutes, but for a higher degree of roasting - 25-30 minutes. Do not forget to turn the meat over and oil it with vegetable oil to form an appetizing crust. Time for each steak is determined individually, meat can be of different weights and "age".

Cooking sauce

Steak "Chateaubriand" enjoys great respect in many restaurants around the world. This dish is simply impossible to serve without sauce. And this is a great field for your imagination. The sauce can be served absolutely any, but it is desirable that it be prepared on an oil base. This will make your dish even more juicy, and spices and fresh herbs will emphasize the exquisite aroma and taste.

Traditionally, "Chateaubriand" is served with French sauce "Barnes". For its preparation you will need:

• 3 egg yolks;
• Dry white wine - 4 tbsp. L;
• Butter - 100 g;
• Wine vinegar (white) - 4 tbsp. L;
• Onions - 1 piece;
• Bay leaves, pepper black pepper and salt;
• Fresh tarragon - 1 bunch.

Put spices in the saucepan, finely chopped onion and tarragon, pour in the vinegar and white wine, put on fire. Content with constant stirring should be boiled in half the volume, after removing from heat and cool. Now the future sauce needs to be wiped through a sieve, add the raw yolks and put on a slow fire. Thoroughly rub the yolks with a mass to a homogeneous consistency. After add the oil and hold it a little more on low heat. The sauce should have a smooth, homogeneous consistency, be lush and slightly thick. Classic "Bearnez" is ready.

"Chateaubriand" can be served with a garnish of vegetables, boiled potatoes or fresh herbs. And of course, do not forget about the cooked sauce and a glass of good wine.

Enjoy your meal!