Chateaubriand steak

Last updated
Chateaubriand steak served with bearnaise sauce Chateaubriand with Bearnaise.jpg
Chateaubriand steak served with béarnaise sauce
Chateaubriand steak
BeefCutTenderloin.svg
Beef cuts
TypeTenderloin cut of beef

Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef". [1]

Dish (food) A specific food preparation, ready to be served

A dish in gastronomy is a specific food preparation, a "distinct article or variety of food," ready to eat, or be served.

Beef tenderloin cut from the loin of beef

A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.

Cut of beef section of cow meat

Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle, but can also include other edible flesh, such as offal or bones without significant muscles attached.

Contents

In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, [2] and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms. [2] [3] [4]

Gastronomy segment of the hospitality industry, which is concerned with the preparation of meals and the serving of paying guests in restaurants

Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.

Reduction (cooking) process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

Sauce liquid, creaming or semi-solid food served on or used in preparing other foods

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

Etymology

The Larousse Gastronomique indicates that the dish chateaubriand was created by the namesake's personal chef, Montmireil, for the Vicomte François-René de Chateaubriand, at that time (1822) Ambassador of France in England. An alternative spelling of the Vicomte's surname is Châteaubriant, which term, the Dictionnaire de l'Académie des Gastronomes indicates, identifies the source and the quality of the beef-cattle bred at the town of Châteaubriant, in the Loire-Atlantique, France. [5] . (Montmireil also created in London a pudding called "Diplomate").

<i>Larousse Gastronomique</i> book by Prosper Montagné

Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse, founded by Pierre Larousse. The books by Prosper Montagné entered Public Domain in most Europe countries in 2019.

François-René de Chateaubriand French writer, politician, diplomat and historian

François-René, vicomte de Chateaubriand, was a French writer, politician, diplomat and historian who founded Romanticism in French literature. Descended from an old aristocratic family from Brittany, Chateaubriand was a royalist by political disposition. In an age when a number of intellectuals turned against the Church, he authored the Génie du christianisme in defense of the Catholic faith. His works include the autobiography Mémoires d'Outre-Tombe, published posthumously in 1849–1850.

Châteaubriant Subprefecture and commune in Pays de la Loire, France

Châteaubriant is a town in western France, about 350 km (220 mi) southwest of Paris, and one of the three sous-préfectures of the Loire-Atlantique department. Châteaubriant is also situated in the historical and cultural region of Brittany, and it is the capital of the Pays de la Mée.

Chateaubriand sauce

Chateaubriand sauce is a culinary sauce that is typically served with red meat. [1] It is also sometimes referred to as "crapaudine sauce". [6] It is prepared in a series of reductions, and typically accompanies chateaubriand steak. [1] [7] [8] Other dishes, such as tournedos villaret and villemer tournedos, also incorporate the sauce in their preparation.

Origin

The origin of chateaubriand sauce is subject to debate. Some credit its creation to a chef named Montmireil, who prepared it for François-René de Chateaubriand. Others speculate that it originated at the Champeaux restaurant following the publication of de Chateaubriand's book, Itinéraire de Paris à Jérusalem (Itinerary from Paris to Jerusalem). [4]

Preparation

The sauce is prepared with shallots, mushroom, thyme, bay leaf, tarragon, white wine, brown veal stock and beurre maître d'hôtel [1] (sweet butter infused with parsley). Additional ingredients may include meat glaze, demi-glace, pan drippings, onion, lemon juice, cayenne pepper, peppercorn and salt. [6] [8] [9] [10] The preparation involves cooking all of the ingredients together except for the brown veal stock and beurre maître d'hôtel, until it is reduced by two-thirds of the original content. [1] After this, the veal stock is added in proportions equal to the amount of wine that was originally used before the reduction, and this mixture is then reduced to half its size. [1] The final step is for the mixture to be strained and then topped with chopped tarragon and beurre maître d'hôtel. [1]

Shallot species of plant

The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.

Tarragon species of plant, tarragon

Tarragon, also known as estragon, is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and medicinal purposes.

Stock (food) flavoured liquid foodstuff

Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups, stews and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.

Dishes

A common dish is chateaubriand steak prepared with the sauce and served with potatoes. [2] [7] [8]

A dish that incorporates chateaubriand sauce is tournedos villaret, in which mushroom caps are filled with the sauce and placed atop tournedos, all of which are placed atop tartlets filled with kidney bean purée. [11] The sauce is sometimes served in a separate side dish, rather than atop meats, such as with the dish villemer tournedos, which is prepared with fried tournedos placed atop fried chicken croquettes, along with tongue, mushroom and truffle. [11] [12]

See also

Related Research Articles

Seasoning the process of imparting flavor to or improving the flavor of food

Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.

<i>Beurre blanc</i> hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation

Beurre blanc—literally translated from French as "white butter"—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine.

Demi-glace sauce

Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means "icing" or "glaze". It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine.

Schnitzel breaded, fried flat piece of meat

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either chicken, veal, mutton, beef, turkey, or pork. It is very similar to the French dish escalope, tonkatsu in Japan, and the milanesa of Mexico, Uruguay, Argentina and Brazil.

Béarnaise sauce Sauce made of clarified butter

Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. Its name is related to the province of Béarn, France.

Velouté sauce classic French sauce

A velouté sauce is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.

Hayashi rice

Hayashi rice or Hashed beef rice (ハヤシライス) is a dish popular in Japan as a Western-style dish or yōshoku. It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of fresh cream.

Bordelaise sauce

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.

In French cuisine, à la zingara, sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs.

Tournedos Rossini

Tournedos Rossini is a French steak dish, named after 19th century composer Gioachino Rossini. Its invention is attributed to French master chef Marie-Antoine Carême or Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.

Steak cut of meat (e.g. beef, pork)

A steak is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and includes three rib bones. In a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

Wine sauce

Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including red wine, white wine and port wine. Some versions are prepared using a reduction. Several types of wine sauces exist, and it is used in many dishes, including those prepared with seafood, poultry and beef. Wine sauces are associated with French cuisine.

Stew combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy, it can also be called a soup. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.

<i>Beurre Maître dHôtel</i>

Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak, fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.

Sautéed mushrooms

Sautéed mushrooms is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish.

References

  1. 1 2 3 4 5 6 7 Sinclair, Charles (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. p. 285. ISBN   1408102188.
  2. 1 2 3 Gouffé, Jules (1869). The royal cookery book. S. Low, son, and Marston. p. 328.
  3. ↑ Gourmet Sleuth - Chateaubriand
  4. 1 2 "About Chateaubriand". Gourmet Sleuth. Retrieved 5 September 2014.
  5. ↑ Dictionnaire de l'Académie des Gastronomes, Éd. Prisma à Paris, 1962.
  6. 1 2 Senn, Charles (2008). The Book of Sauces. Applewood Books. p. 46. ISBN   1429012544 . Retrieved 5 September 2014.
  7. 1 2 Whitehead, Jessup (1889). The steward's handbook and guide to party catering. J. Anderson & co., printers. p. 273.
  8. 1 2 3 Ranhofer, Charles (1920). The Epicurean. Hotel monthly Press. p. 488.
  9. ↑ Pellaprat, Henri-Paul; Tower, Jeremiah (2012). The Great Book of French Cuisine. Abrams. ISBN   0865652791 . Retrieved 5 September 2014.
  10. ↑ Graham Dodgshun; Michel Peters; David O'Dea (2011). Cookery for the Hospitality Industry. Cambridge University Press. p. 216. ISBN   0521156327 . Retrieved 5 September 2014.
  11. 1 2 Escoffier, Auguste (1969). The Escoffier Cook Book. Crown. p. 385. ISBN   0517506629.
  12. ↑ Edwords, Clarence Edgar (1914). Bohemian San Francisco. P. Elder and company. p. 61.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.