Alona Makes: Steak Chateaubriand (How To)

I really like to cook steak and this style is one of my favorites. Steak Chateaubriand refers to the brown sauce that comes with the steak. Even though there are many ingredients it is not too hard to make.

Make sure to pick a good piece of meat.

After cutting the meat into 3-4 centimeter slices I let them marinate in a mix of olive oil, kosher salt, and lemon juice. I let them stay in here for 6 hours.

During the marinating I made the Buerre maitre d'hotel. This is just butter smashed together with a bit of sugar and chop parsley. After smashing it, I made it into a roll using my hands and plastic wrap and put it into the refrigerator.

In a sausepan I put butter, dice shallots, sliced mushrooms, tarragon, bay leafs, thyme, brandy, and wine also veal stock and turned the heat to maximum to create a reduction. I want it to reduce about 90% of the volume.

Here it is all reduced. Now I take a strainer and strain the liquid into another bowl. This is basically a Chateaubriand sauce.

I use the same hot pan and add a bit more butter. When it cracks I add the steak. I like my steak rare so just a minute or two on each side.

Flipping some hot butter into the steaks. I saw this on T.V.

You need to let the steak rest after you take it off the pan. This is so the juice does not leak out. Also it gives you time to prepare the plate. First get a plate, and then go to get the buere maitre d'hotel we made earlier. Slice off a circle from the log.

A tablespoon of sauce, add the butter disk, and add some more sauce and a pinch of tarrain. Voila! Steak Chateaubriand.

Thank you for experiencing this with me. If you enjoyed this lesson please like and follow, it means a lot to me!