(1380). Chateaubriand, Plain Twenty Ounces (Chateaubriand Nature Vingt Onces)

The name of Chateaubriand is given to the piece of meat taken from the middle of a large tenderloin. After it has been nicely trimmed, the Chateaubriand should weigh twenty ounces, or a pound and a quarter. Flatten it down to the thickness of an inch and a quarters, put it to cook on a broiler over a slow but regular fire for sixteen minutes if needed exceptionally rare, eigthteen minutes when properly done, and twenty for well done. Serve on a hot dish with maitre d'hotel butter or gravy.

(1381). Chateaubriand, Colbert Sauce (Chateaubriand Sauce Colbert)

Season a Chateaubriand with some salt, brush it over with oil, and broil on a slow, regular fire. Lay it on a dish, and garnish the two ends with potatoes cut olive-shaped and fried in butter, and cover with the following sauce: Reduce half a pint of white wine with a tea-spoonful of meat glaze (No. 402), and half a pint of espagnole (No. 414). When well reduced, strain it through a sieve, boil again, and when ready to serve, incorporate therein a quarter of a pound of butter, some chopped parsley, and the strained juice of a lemon.

(1382). Chateaubriand Maitre D'Hotel Sauce, Thickened (Chateaubriand Sauce Maitre D'Hotel Liee)

Prepare and cook a Chateaubriand as for No. 1380, lay it on a dish; reduce some veloute (No. 415) with white wine; add a little meat glaze (No. 402), and incorporate into it when ready to serve some maitre d'hotel butter (No. 58l). Cover the whole Chateaubriand with this, and garnish the dish with potatoes prepared as follows: Cut up some potatoes into large six-sided olive shapes; first blanch, then finish to cook in clarified butter or else in lard over a good fire, keeping them covered until they become soft and browned; drain off the fat and put in some small pieces of fresh butter, salt and chopped parsley, serve as a garnishing.

Fig. 313.

(1383). Double Chateaubriand, Two And A Half Pounds With Souffled Potatoes (Chateaubriand Double De Deux Livres Et Demie Aux Pommes Soufflees)

Season well the meat with salt, rub sweet oil over both sides, and broil on a slow, regular fire; for rare, twenty minutes; properly done, twenty-six minutes, and well done, thirty minutes. It is preferable to broil it on a double-hinged broiler without pressing it down, and turning over when half cooked. When done, set it on a large hot dish, spread over some maitre d'hotel butter (No. 581), letting the dish be sufficiently large to contain a quantity of souffled potatoes (No. 2808). It is better to serve a single Chateaubriand, for the excessive thickness of a double one renders the cooking of it doubtful, yet it is a dish epicureans frequently call for.'