Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make a Chateaubrind?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make a Chateaubrind?),it will help you,my kids.
Answers:
This particular dish is most commonly known to serve two people. It is a double cut portion of Filet Mignon. It is baked and served whole(carved at the table) on a large platter surrounded by an array of cooked vegetables to your liking(broccoli, cauliflower, carrots, etc, even roasted or boiled potatos if you like).
Any butcher will cut you one to your specific desired onces. Cooking time varies on the tempereture and your desired degree of doneness. I personally prefer mine 20-24 onces, wrapped in bacon cooked at 425 degress until med-rare. About 20 mins. to an inside temperature of 120 degrees. Remember when you take it out of the oven and let it sit for a few mins., it will continue to cook from the residual heat. So if you like it rare be careful. BON APPITITE!
Other Answers:
Follow the link and try the recipe (and then let me know if you liked it). =)
Source(s):
http://beef.allrecipes.com/az/Chtbrind.asp
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make a Chateaubrind?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make a Chateaubrind?),it will help you,my kids.
Answers:
This particular dish is most commonly known to serve two people. It is a double cut portion of Filet Mignon. It is baked and served whole(carved at the table) on a large platter surrounded by an array of cooked vegetables to your liking(broccoli, cauliflower, carrots, etc, even roasted or boiled potatos if you like).
Any butcher will cut you one to your specific desired onces. Cooking time varies on the tempereture and your desired degree of doneness. I personally prefer mine 20-24 onces, wrapped in bacon cooked at 425 degress until med-rare. About 20 mins. to an inside temperature of 120 degrees. Remember when you take it out of the oven and let it sit for a few mins., it will continue to cook from the residual heat. So if you like it rare be careful. BON APPITITE!
Other Answers:
Follow the link and try the recipe (and then let me know if you liked it). =)
Source(s):
http://beef.allrecipes.com/az/Chtbrind.asp
You will find it more easily if you spell it correctly. Chateaubriand With Marchand De Vin Sauce
1 whole tenderloin*
1/2 cup olive oil
one lemon -- juice of
1 large clov garlic -- crushed
salt and coarse ground -- pepper, to taste
2 sprigs fresh thyme -- (optional), up to 3
about 2 pounds
Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour.
Over a charcoal grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom.
Bake in a preheated 375F oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal.
Serve with Marchand de Vin sauce.
correctness,It's Non-profit and only for informational purposes.
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