Many of the recipes you have seen--of so called Chateaubriand--served with baked, deep-fried, or even Duchesse potatoes, the steak wrapped in "American"style bacon; perhaps the Chateaubriand you have eaten in restaurants is not Chateaubriand. Chateaubriand is not a chunk of charred meat and it does not weigh just 5 or 6 ounces; the sauces, vegetables, how they are arranged; is a very integral part of the presentation.
CHATEAUBRIAND IS A VERY ELEGANT PREPARATION AND PRESENTATION OF A "PLANKED STEAK"
CHATEAUBRIAND IS A VERY ELEGANT PREPARATION AND PRESENTATION OF A "PLANKED STEAK"
If taken from the SIR-Loin, a Chateaubriand can not be broiled or grilled like an ordinary steak--not unless you want Chateaubriand style shoe-leather.
Created in or about the year1822, by French Chef Montfermeil, for Vicomté Francois-Rene de Chateaubriand; Chateaubriand is a very specific recipe;
or perhaps I should stick with--style of presentation,
now getting very close to two hundred years old.
It is NOT a particular cut of meat and it is not outdated and ready to be improved upon. Any improvement would be almost impossible and modern changes are mostly due to the fact that modern "chefs" no longer know how or are unwilling to take the time to prepare, for example: a bouquet-garnie, fluted mushrooms, château potatoes, or château sauce.
Most cooking authorities agree that the largest part of the fillet was used originally but there are some who insist it was the Noble SIR-Loin. But then, we must not forget--- FILLET IS SIRLOIN or part of it. Many of you have clicked onto my recipe for Hamburger Steak--Chateaubriand style. Because, as stated, Chateaubriand is a recipe; chateaubriand hamburger steak is possible. Chateaubriand meatballs, sandwiches, stews, spaghetti sauce, etch. are not.
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