Chateaubriand A La Maison Recipes

Steps:

• Grill the steak to your desired doneness.
• Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
• When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
• When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
• Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
• Plate the steak and pour sauce over. Serve with French fried potatoes and peas.

Steps:

• Heat oven to 250 degrees. Stand meat on its wider-cut end on a solid work surface. Fold a kitchen towel lengthwise once or twice into a wide band, and drape it loosely around the upright meat like a scarf. Gather the ends of the towel, and twist to form a tight collar that will hold meat in a round shape during pounding; grasp securely in one hand. With the other hand, pound top of meat with a meat mallet until flattened into an oval steak about 2 inches thick and 5 to 7 inches wide.
• Heat a medium grill pan over high heat until it is very hot. Rub steak with oil, and season with salt and pepper.
• Place steak on grill pan at an angle to ridges, and cook until ridges leave clear marks, 2 1/2 to 3 minutes. Turn, maintaining same angle and repeat on second side. Turn again, rotating so visible grill marks are perpendicular to ridges. Cook until a crisscross is clearly marked, 2 1/2 to 3 minutes. Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or propping against a potato, shifting meat so entire edge gets browned. Grill a total of 10 to 12 minutes, depending on thickness of steak and desired degree of doneness.
• Meat will be barely springy to the touch, indicating that it is still rare. Transfer to a small shallow roasting pan, and place pan in oven for 15 minutes. Remove to a cutting board; slice thin on a bias. Place on a warm serving platter, and pour pan juices over. Serve with bearnaise sauce on the side.

Steps:

• For the Sauce: Preheat the oven to 400°F (205°C).
• Season the beef with salt and pepper.
• In a large skillet, over high heat, melt the butter.
• Add the beef and sear for a couple of minutes on each side.
• Place in the oven and roast for 20 to 25 minutes for medium rare.
• Remove from the oven and rest for 5 minutes before slicing.
• For the Potatoes: Cut potatoes into a "tournee"-- a football shape.
• In a sauté pan, over medium heat, melt 8 tablespoons of butter.
• Add the potatoes and season with salt and pepper.
• Sauté the potatoes for 3 to 4 minutes.
• Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
• Remove from the oven and add the parsley.
• For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
• Bring the liquid to a boil and reduce to 1 tablespoon.
• Add 1 tablespoon of water.
• Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
• Whisk until frothy.
• In a steady stream, add the butter until the sauce thickens.
• Season with salt and pepper.
• Strain the sauce through a chinois and set aside.

Steps:

• Lay out a length of cheesecloth or a clean kitchen towel on a flat surface. Stand the piece of meat vertically - like a pole - in the center of the cloth. Press the top down with the hands to partly flatten. Cover completely with the cloth. Using a meat pounder or heavy skillet,pound meat until it is the shape of a large, thick patty about 1 1/2 inches thick and about 5 to 6 inches in diameter. Sprinkle the meat with salt and pepper.
• Heat the oil in a heavy skillet and add the meat. Cook over moderately high heat about 5 minutes or until meat is browned and slightly charred on one side. Turn the meat and cook 5 minutes.
• Turn the meat once more and cook 3 minutes.
• Transfer the meat to a warm platter and cover loosely with foil to keep warm.
• Pour off the fat from the skillet and add the shallots. Cook briefly, stirring, and add the wine. Cook about 1 minute and add the broth and tarragon. Add any juices that may have accumulated around the beef as it stands. Cook about 3 minutes or until the sauce is reduced to about 1/3 cup. Swirl in the butter.
• Transfer the meat to a clean skillet and heat. Strain the sauce over the meat and serve sliced on the bias with an equal portion of the sauce spooned over each serving.