Perfect Pan Seared Chateaubriand With Red Wine Shallot Sauce
Cast-Iron Seared Wagyu Chateaubriand Beef With Red Wine Shallot Sauce
When we first heard about the Chateaubriand we didn't really know what it was. We knew fillet mignon well, quite well to say the least, and we knew beef tenderloin, as Beef Wellington is a favorite of ours. However, then we made our way down the cow, courtesy of our friends at CrowdCow and Mishima Reserve, and found the Chateaubriand. If you are really trying to narrow down where the cut comes from, Chateaubriand is cut from the center of the short loin, and is essentially a large center-cut fillet of beef tenderloin. Don't worry if you are still confused, just give the cut a try and you will be wondering when you are ordering your next one. It was really honestly one of the most wonderful, cuts of beef we have had, from texture to flavor. Considering it is one of the larger cuts out there, ours having been 2.25 Pounds, it is a great family feeder. To say the least, Mishima Reserve really delivered an extraordinary raised cow and went above and beyond in delivering quality meat. It is a precedent hard to beat, starting with such a good quality of wagyu beef, especially with the Chateaubriand cut.
Kosher Salt(Rub to prefernce)
Fresh Black pepper(Rub to preference...about 1/4 the amount of salt)
1 tsp of Canola Oil
1 750ml bottle of red wine(Personal preference: Cabernet Sauvignon)
Hefty splash of Red Wine Vinegar
750ml of Beef Stock
2 tbsp of Olive Oil
14 Whole Black Pepercorns
1 Turksih Bay Leaf
1 Sprig of Fresh Thyme
Kosher SaltTo Taste)
Red Wine Shallot Sauce
Making the Red Whine Shallot Sauce
To make the red wine sauce, heat 2tbsp of Olive Oil in a medium-large pot, over medium-low heat.
Add in the minced shallots, stirring often. Be careful not to burn them!
Once you shallots start changing color(about 4 minutes), add in your 14 whole peppercorns, a sprig of Thyme(I scrape the sprig through a fork to easily collect the leaves).
1 bay leaf and continue to cook for roughly 5 minutes, stirring frequently, until shallots start getting a golden shine.
To deglaze the pan(especially if you started with beef trimmings..for this sauce we did not) add a hefty splash in the red wine vinegar and let it deglaze until most of the liquid evaporates.
Now add your 750ml bottle of red wine bottle of red wine and boil until almost completely reduced(roughly 30-40 minutes). Depending on your stove, you'll be kicking your heat up a bit here.
Once your bottle of wine is nearly reduced (My Judgment is when you have shallots poking through the surface of the simmering liquid, but it depends on the size of pot you are using and personal preference) add your 750ml of Beef Stock and bring back up, this time at a slightly lower simmer.
Let your sauce reduce until you reach your desired taste and consistency, adding is fresh salt or pepper to taste, towards the end. Our sauce typically reduces for another 1 hour at this point.
Using a strainer, pour your sauce through, straining out the Peppercorns, Shallots and Turkish Bay leaf. Optional: Don't strain and keep the shallots and contents in your sauce.
Cast Iron Searing Your Chateaubriand
Heat a large cast iron pan over Medium Heat with a teaspoon of Canola Oil, and and a hint of unsalted butter.
Let your cast iron heat up until you start to see a slight smoke rising from your cast iron.
Place your Chateaubriand Steak in the cast iron. Do your best to keep the cylinder shape and really roll the steak, rather then a steak where you are searing on only two sides, and sometimes the fat cap(I treated the steak as if it had 6 sides and cooked it for 3 minutes on each side).
Once you have a a nice sear all the way around, and about 2 minutes before taking the steak off the heat, add a tablespoon of butter, using a spoon to scoop the melted butter around. You will find using the Chateaubriand's cylindrical shape to roll the steak in the pan is your best bet.
Take your steak out of your cast iron pan, place on a cutting board and cover(I suggest aluminum foil) for 5 minutes to rest.
Plating Your Steak
Slice your perfectly seared steak into 1/3-1/2 inch slices
Add a slice of Chateaubriand Steak onto your plate and put 2-4 spoonfulls of Red Wine sauce over the cut of meat.
-I started doing the hint of butter with oil to get more of a golden brown color, but you haver to watch as it burns faster than most oils.
-I treated the steak as if it had 6 sides and cooked it for 3 minutes on each side.
-If you haven't checked out CrowdCow yet, its where we get most of our meat and we haven't been disappointed yet!
-In this case I cooked a bit less then I usually desire(right below medium rare) as I am using a wine sauce on my steak which will cook the meat slightly more.
-The strained shallots from the wine sauce are a great side dish, and are amazing when hipped into creamy garlic mashed potatoes.
Please note we work with a mix of small brands to mutually benefit one another and grow. Sometimes we cross-promote and include affiliate links for one another.
Calories 2655, Protein 264 grams