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Chateaubriand | Tender Beef Fillet with Mushroom Sauce
(0)
50 min
Under an hour
Gurkerl Küche
Erleben Sie den Inbegriff französischer Fleischkultur: Das Chateaubriand ist ein edles Mittelstück aus dem Rinderlungenbraten, das durch seine Zartheit und Saftigkeit besticht. In diesem Rezept wird das Steak perfekt medium gebraten und von einer raffinierten Sauce aus Schalotten, Champignons und feiner Demi-Glace begleitet. Ein luxuriöser Klassiker für besondere Anlässe, der mit frischen Kräutern wie Estragon und Petersilie vollendet wird. Ein wahrer Gaumenschmaus für alle Fleischliebhaber!
Ingredients
Preparation method
Preparation of the Steak
Remove the meat from the refrigerator 1 hour before preparation and let it rest at room temperature. Then season with salt on all sides and freshly ground pepper. Pour 3 tbsp oil onto a large plate and turn the meat in it all around.
Preheat the oven to 160 °C top/bottom heat.
Heat a pan strongly over medium heat. As soon as it starts to smoke slightly, add 1 tbsp oil and distribute evenly by swirling.
Chef's tip
For preparation, use a meat thermometer, a heavy cast-iron pan (Ø 26–28 cm), and kitchen tongs for turning. This way, the steak is guaranteed to be cooked to perfection.
The specified temperatures refer to standard household ovens. In professional appliances, cook the meat at 150 °C for 18–20 minutes until a core temperature of 46 °C.
Nutritional values
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