Uncle Scott’s Chateaubriand

Melt in your mouth meatiness.

Ok, so this isn’t an everyday meal. In fact, we made this for Christmas dinner at our parents’ place because a $60 piece of meat is best enjoyed with loved ones (especially if they pick up the grocery tab). This no-fail but oh so delicious recipe from our Uncle Scott features Chateaubriand, which is cut from the center of a beef tenderloin, (think giant fillet mignon). It’s on the pricey side, but if you’re looking to splurge this roasted hunk of happiness is the perfect gustatory gift for any occasion.

Equipment Needed: Chef’s Knife, Cutting Board, Roasting Pan w/ Rack, Spoon, Kitchen Timer, Meat Thermometer

Serving Suggestion: Family Style

Servings: 6ish

Suggested Wine Pairing: Big reds like Old Vine Zinfandel, Cabernet Sauvignon, or Shiraz

Suggested Beer Pairing: Stout, dark Belgians and heavier ales

Ingredients:

  • 3-4 lbs. beef tenderloin, center cut (anywhere between $12-24/lb, we told you it was an indulgence)
  • 1 large onion ($.99/lb)
  • 5 cloves garlic ($2.99/lb)
  • 1/2 C soy sauce ($2.50/10 oz bottle)
  • 1/2 C extra virgin olive oil ($9.99/34 oz bottle)
  • Salt
  • Pepper

Preparation

  • Take your beef out of the fridge and bring it to room temperature (you should do this about 10-15 minutes before you start your other prep work). Preheat your oven to 250° F while you’re waiting.
  • Mince the garlic and finely dice the onions (about 1/4 of an inch or smaller). Mix the two together in a bowl.

Proof that we do all our own stunts. Mincing garlic never looked so good.

  • Trim any extra fat from the beef, but don’t get overzealous. Leave a little bit to make things tender and delicious.

Just a little off the top, please.

  • Using the tip of your chef’s knife, poke slits into every side of the meat about as deep as the tip of your finger and about an inch apart. Stuff each hole with the onion and garlic mixture.

Stuff that meat.

  • Salt and pepper the beef all over and pack any of the remaining onions and garlic on the top of the roast. Place it on the rack of your roasting pan, mix together the olive oil and soy sauce, and douse that puppy on every side. Put 1-2 cups of water in the bottom of the pan, until it comes about a quarter of the way up the sides, to keep things tender.
  • Place the meat in the oven and set your kitchen timer for 20 minutes. When it goes off, take the roast out and spoon the pan juices over the top. Repeat this every 20 minutes for about 2 hours, or until the internal temperature hits 135° F (medium rare). If you like it more on the done side, hit 145° F for medium, or 150° F for medium well, but don’t expect us to talk to you at that point because you’ll have ruined a gorgeous hunk of meat.

Be sure to spoon the juice evenly over the top to make sure every bite is as tasty as the last.

  • Take the roast out when it hits the appropriate temperature above, cover it with foil and let it rest for 10-15 minutes. This will raise the internal temp another 5°  give or take and will let the juices redistribute throughout the meat. This is muy importante if you want a juicy and delicious steak; if you cut it too soon everything will run off on the cutting board and you’ll be left with $60 piece of beef jerky.
  • Slice, plate, enjoy.
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