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How to Prepare the Perfect
Chateaubriand
By Executive Chef Jamil Barqawi
Yields 2 servings
It is important to make sure that you pick a thick center-cut
of tenderloin for this dish and also making sure that you are
buying the best quality beef grade available.
| 1 1/2
pounds |
Center-cut
tenderloin skinned and de-fatted |
| 4
tablespoons |
Clarified butter |
| 1 cup |
All purpose flour |
| 1/4
teaspoon |
Ground black pepper,
more if desired |
| 1
teaspoon |
Coarse salt |
-
 Pre-heat
oven to 500 degrees.
- Season the flour with salt
and pepper.
- Roll beef in seasoned flour,
coating all sides.
- On medium high heat, place
butter in a large skillet and heat until first signs of
smoking.
- Place floured beef
tenderloin in skillet and turn heat down to medium, Make
sure to sear all sides of beef to a nice golden brown. This
process might take up to 8 minutes.
- Place seared beef on a sheet
pan and place in a pre-heated oven at 500 degrees for 8
minutes. Turn down to 350 degrees and cook for 15 minutes
for a medium rare, 20 minutes for a medium, 30 minutes for a
medium well to well done.
- Place beef on a wire rack to
cool down and rest for no less than 10 minutes.
When ready to serve, slice meat
in ½ inch thick slices and top with béarnaise sauce.
Click for instructions on how
to prepare the
vegetables and potatoes and the
biearnaise sauce, or
download the entire recipe.
If you have any questions
regarding the above recipe or are interested in speaking to Chef
Jamil, feel free to contact him directly at (313) 982-1763 or
via email at:
jamil.barqawi@ourclub.com.
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