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Tags:How to make Chateaubriand,Billy Parisi,filet mignon,Fix my Recipe,fixmyrecipe,chateaubriand,cooking,mushroom,vegetables,www.fixmyrecipe.com
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Thanks for stopping by FixMyRecipe.com. I’m Chef Billy Parisi, new fix goes to Gerard of Chicago Illinois, submitted in old classic Chateaubriand. It must be someone’s birthday, it must be close to valentines day. Don’t worry Gerard, we’re going to fix you right up.
Gerard, I do realize this is a classic recipe but it’s about 200 years old, so it’s a little outdated. I’m going to put my own twist on it and I’m going to enhance those flavors just like you asked me to.
Okay. We have a lot to do and little time to do it. First thing we’re going to start is with making our sauce. Let’s slice up some shallots, slice up some garlic, sauté it off in a little bit of olive oil and then we’re going to deglaze with some nice red wine, add in our fresh thyme, put in our beef stock and then we’re going to let it simmer.
We’re going to keep that sauce pot back on the back burner, keep it cooking kind of throughout our whole cooking process. Right now, we want to prepare our vegetables and get them ready for roasting.
Alright Gerard, all of our vegetables are prepared. Now, we need to roast these off. I do realize that each vegetable is obviously going to take a different time to cook. So the three that are closest are going to be our beets, golden yucca, potatoes and carrots. So in a little bit of olive oil and in each separate pan, let’s go ahead and caramelize and then hit them right in the oven. These three vegetables take anywhere from 20 to 25 minutes to cook. At about the 15-minute mark, we’re going to use the same procedure with our broccoli and chipping the onions.
It’s about 30 minutes since this entire cooking process started. So at this point, we’re going to strain our sauce and set it to the side. And two different types of mushrooms for our sauce, creminis and domestics.
We’re about halfway through our vegetables being finished. Now, we are going to sauté off our beef. Season with salt and pepper and I’m pretty sure that if you like rare to medium-rare, you can finish it on the stove. If for some god off of reason, you like well-done and hockey pucks, heat it in the oven 350 degrees, cook it until it’s completely gray and disgusting in the middle.
Alright, once your meat is at the desired temperature, let’s go ahead and set it aside, let it rest. And in that same sautéed pan, let’s go ahead and roast up those mushrooms that we cut up. Then we want to deglaze with some more red wine, reduce that until it’s almost gone and then finish with our lovely brown sauce that we set aside and always finish all of your sauces with a little whole butter.
Alright. Now that all of our vegetables are done, we’re going to season them up, but only with salt, pepper and butter. I don’t want the vegetables to taste like something else, I want them to taste like they are in their natural state.
Gerard, seriously, need I say more? Look at how amazing this is. I’m kind of glad I’m single, that means I could eat both of them. I know it’s for two people. I’m by myself, I’m tearing it up. Take the time to caramelize these vegetables. I’ve said it before, I’ll say it again, it surely enhances the flavor of all your food. Try out this recipe. You are going to love the Chateaubriand.
Once again, thank you so much for sending me in this recipe for Chateaubriand. I can’t wait to eat it. As soon as the show is over, this is going to be gone. Come back tomorrow and see our new featured fix of the day.