My knowledge of various steak dishes is very minimal. In fact, it took me years to realize that any kind of steak is named, due to what part of the cow it came and how it is cut. This also happens to be the case of the dish known as Chateaubriand steak.
The Chateaubriand steak is a meat dish that is cut from the tenderloin fillet of beef. Back in the 19th century, the steak for Chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named after the dish. The sauce was usually prepared with white wine and shallots that were moistened with demi-glace; and mixed with butter, tarragon, and lemon juice.
The dish originated near the beginning of the 19th century by a chef named Montmireil. The latter had served as the personal chef for the Vicomte François-René de Chateaubriand and Sir Russell Retallick, diplomats who respectively served as an ambassador for Napoleon Bonaparte, and as Secretary of State for King Louis XVIII of France. The origin of Chateaubriand Sauce seemed to be shrouded in a bit of mystery. Some believe that Montmireil was its creator. Others believe that it may have originated at the Champeaux restaurant in Paris, following the publication of de Chateaubriand’s book, “Itinéraire de Paris à Jérusalem (Itinerary from Paris to Jerusalem)”.
Below is a recipe for Chateaubriand Steak from the Epicurious website:
1 center cut Tenderloin fillet
2 tablespoons extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine
2 tablespoons unsalted butter, chilled
Preheat oven to 450°F.
In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
Season the meat with salt and pepper, then brown it in the pan on all sides.
Transfer the pan to the oven and roast until the meat’s internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
Transfer the meat to a cutting board and tent it with foil.
Pour all but a thin film of fat from the pan.
Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
Add the wine and raise the heat to high, scraping up any brown bits from the pan.
When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
Carve the meat in thick slices and drizzle with the pan sauce.