Chateaubriand And Savory Compound Butter Recipe
Chateaubriand, also known as filet mignon, is a cut of beef taken from the tenderloin and is often considered to be the most tender and delicious cut of beef available. As it is a prized cut, there is usually a fairly hefty price tag attached to this decadent piece of meat, so, for most of us, this is probably a recipe best saved for special occasions.
Having great quality ingredients is vital for a delicious finished dish, however, the ingredients are only half of the story. Anyone who has ever eaten beef knows that the difference between a good beef dish versus a great beef dish is all in the cooking. After all, a great cut of beef that is poorly prepared and overcooked is not going to have the same flavor and wow factor as beef that has been cooked to perfection. Don't let this intimidate you though, cooking beef well isn't all that difficult when you know what to do.
This recipe from Tasting Table recipe developer Jennine Rye explains exactly how to make the most of this prized cut of meat, which is served alongside a similarly decadent homemade compound butter of black garlic, fresh rosemary, and porcini mushroom powder. Due to its comparative lack of fat, compound butter makes the perfect addition to a chateaubriand, with the added flavors providing delicious richness and savory umami flavor to the tender beef. Read on to find out how to create this luxurious dish in the comfort of your own home.
Gather the ingredients for Chateaubriand and Savory Compound Butter Recipe
To make this chateaubriand recipe with compound butter, first, you will need to gather the ingredients. You will require butter, black garlic cloves, porcini mushroom powder, fresh rosemary, flaked sea salt, black pepper, cooking oil, and of course a chateaubriand. The best way to source this delicious, if pricey, cut of beef is to contact your local butcher and ask them to order it for you.
If you are unable to source porcini mushroom powder, it is possible to buy dried porcini mushrooms instead and then finely chop them or make them into a powder using a food processor.
Make the compound butter
To begin this recipe, start by preparing the compound butter. Easy to create and utterly mouthwatering to eat with beef, you'll soon be wondering why you haven't been making compound butter at home all along. Simply add the chopped black garlic, porcini mushroom powder, finely chopped rosemary, flaked sea salt, and black pepper to room temperature butter, then use a teaspoon or similar kitchen utensil to mix it all together.
Shape the butter
For easier serving, it's best to chill the butter in a sausage-like shape so that it can later be cut into rounds. To do this, simply transfer the butter mixture to a small piece of plastic wrap. Pull the plastic wrap over the top of the butter to cover it on all sides then gently roll it all into a log shape using your hands. Twist the loose end of the plastic wrap (creating that classic candy wrapper-style shape), and then place the butter into the fridge to harden.
Sear the chateaubriand
To make the absolute best beef, you will want to remove the chateaubriand from the fridge a while before cooking it, to bring it up to room temperature. Then, preheat a cast iron skillet pan, pat the beef as dry as possible with some kitchen towel, and then brush the chateaubriand all over with a little cooking oil. When the skillet pan is almost smoking hot, place the chateaubriand into the pan; it should sizzle when the meat hits the hot pan. Then proceed to sear the beef for 5 to 6 minutes on each side to create a beautiful crust. This will add a lot of flavor and texture to your chateaubriand.
Roast the chateaubriand
Once the chateaubriand is beautifully seared all over, transfer the beef to a wire rack suspended over an oven tray, season well, and then place it into a preheated oven. To achieve the perfect chateaubriand you will want to roast the meat for around 12 minutes; this will cook the meat to medium-rare, which is ideal for this particular cut of beef. The best way to check whether the meat is cooked enough is by using a thermometer to test the internal temperature of the meat; when the thermometer reads 130 F to 135 F it is ready. Don't forget to allow your chateaubriand to rest for at least 10 minutes. Remove the chilled savory compound butter from the fridge and chop it into rounds before serving with the rested carved chateaubriand.
- ⅓ cup butter, room temperature
- 2 black garlic cloves, finely chopped
- 1 teaspoon porcini mushroom powder
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon flaked sea salt
- ¼ teaspoon black pepper
- 1 pound chateaubriand
- 1 tablespoon cooking oil
- In a small bowl, add the butter along with the finely chopped black garlic cloves, the porcini mushroom powder, the finely chopped fresh rosemary, and the salt and pepper.
- Use a small spoon to throughly mix the ingredients together.
- Spoon the butter mixture into the middle of a small sheet of plastic wrap, fold the plastic wrap over the butter, rolling gently to make the butter into a sausage-like shape. Twist the loose ends of the plastic wrap to seal the butter inside. Place the wrapped butter log into the fridge to harden for at least 1 hour.
- Remove the chateaubriand from the fridge at least half an hour before cooking, to allow it to come to room temperature. Preheat the oven to 450 F.
- Heat up a skillet pan to a high heat. Brush the chateaubriand with cooking oil and then place it into the pan. Sear for 5 to 6 minutes on each side, until a dark crust has formed.
- Transfer the chateaubriand to a wire rack over a roasting tray, and then season well with salt and pepper. To cook the steak medium-rare, place into the oven and allow the chateaubriand to roast for 12 minutes, until the internal temperature reads 130 F to 135 F . If you prefer your meat less pink, allow the chateaubriand to roast a little longer.
- Remove the chateaubriand from the oven and allow it to rest for at least 10 minutes, covered in foil. Carve and serve with wedges of the compound butter.
| Calories per Serving | 344 |
| Total Fat | 37.7 g |
| Saturated Fat | 19.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 81.3 mg |
| Total Carbohydrates | 2.5 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 0.1 g |
| Sodium | 116.5 mg |
| Protein | 0.7 g |
