Dry-Aged Chateaubriand

Chateaubriand – Delicious classic

The double steak for double enjoyment - Chateaubriand is probably one of the few steaks with a literary background, as according to legend it can be traced back to the French writer, politician and gourmets François-René de Chateaubriand (1768–1848). His personal chef is said to have created the method of preparation for him.

This isn't just a nice story—it's also most likely very false, as this steak isn't documented in either France or England before 1850. Nevertheless, Chateaubriand has become a classic of European, and especially French, cuisine, and—when prepared correctly—is a truly special and doubly delicious dish.

The other names of Chateaubriand

Chateaubriand is also known in Germany and Austria as double sirloin steak. It is a cut from the head or the middle of the beef fillet. The fillet is a back muscle of the beef and is moved relatively little. It is therefore free of tendons and very tender. In addition, this cut has a very low fat content. Additional aging in the dry-aging process makes it more intense in taste and even more tender in bite.

Noble piece

The beef fillet is one of the most valuable meat cuts. This is primarily due to its tenderness. However, when preparing the meat, care must be taken not to overcook it, as the low fat content can cause it to dry out quickly. Therefore, an internal temperature of below 65 degrees Celsius should be maintained. In most cases, around 57 degrees Celsius is the safest option in terms of flavor.

As “double steak” it is named after its thickness, which should be at least 4 cm. This thickness also helps ensure that the Chateaubriand stays nice and moist in the center, while a crispy crust on the outside provides a slight crunch when eaten.

Recommendation from the meat sommelier:

Try the Chateaubriand without spices first and enjoy the light and tender taste of the meat

Which wine to go with Chateaubriand?

A light red wine, rosé or a dry white wine goes best.

Core temperature:

57 degrees / in any case stay below 60 degrees

Slow-cooking Chateaubriand:

Cooking at low temperatures (around 100 degrees Celsius) keeps the meat juicier, but the process takes longer.

What side dishes go well with Chateaubriand?

Asparagus and Béarnaise sauce. A simple side dish with boiled potatoes or vegetables.

Location of the section:

The Chateaubriand is part of the beef tenderloin, which is part of the beef hindquarter. It is located on the inside of the body on both sides of the cow's spine, below the sirloin.

Flavor intensity:

light and delicate in taste and soft to the bite

Structure:

no tendons and short-fibered meat

Alternative article names:

Double sirloin steak, Châteaubriand steak, Chateaubriand fillet

Conclusion:

Chateaubriand is perfect for many occasions. It's suitable for everything from backyard barbecues to holiday dinners, and can be presented accordingly. It's a very high-quality product that also fits most diets. It's a "double the pleasure without the guilt," so to speak.

Chateaubriand- the right preparation makes the difference

Preparing the steak is relatively simple. It's best to bring the meat to the desired internal temperature beforehand. To do this, preheat the oven to 120 degrees Celsius and cook the meat on the middle rack with the fan assisted cooking time until the internal temperature reaches 55 degrees Celsius.

Chateaubriand on the grill

Remove the Chateaubriand from the refrigerator about an hour before cooking and bring it to the desired internal temperature in an indirect oven. Then grill it gently on all sides directly over the flame.

Chateaubriand Sous Vide

The meat is wrapped in foil and placed in a water basin heated to 55 degrees Celsius. Due to the lower temperature, heating takes a little longer, but there's no risk of overcooking.

From the pan:

In a preheated cast iron pan, add a little butter, a fresh sprig of thyme and/or rosemary, and two or three sliced garlic cloves. The preheated steak can now be seared on all sides in the flavored butter. It's best to spoon a little butter over the top of the Chateaubriand while searing.

Chateaubriand is often referred to as Tournedos, small round steaks, prepared. The meat is wrapped in bacon and cooked in the pan and seared crispy on all sides. This dish goes particularly well with green beans and duchess potatoes.

In the oven:

Take the meat out of the refrigerator one hour before preparation and let it rest on the middle rack of the oven at 120 degrees Celsius. You can now garnish the Chateaubriand with the rosemary or thyme sprig and the garlic. Slice the meat and serve.

What seasoning for Chateaubriand?

Seasoning is best done at the table with salt and pepper to taste. If you like, you can also add salt before cooking. Since pepper can develop a slightly bitter aftertaste when roasting, it's best to season at the table. Due to the excellent quality and tenderness of the meat, it's recommended to try this cut first without any additional seasoning.

This classic French dish can be prepared any time of year and enhanced with seasonal side dishes. Especially during asparagus season, pairing it with a good Béarnaise sauce is a treat you won't soon forget.