Chateaubriand beef with baked vegetables
4 servings
25 minutes
Chateaubriand is the embodiment of French culinary elegance. Named after a French writer and politician, this magnificent cut of beef tenderloin is distinguished by its tenderness and rich flavor. The combination of juicy meat with roasted eggplants and tomatoes, seasoned with garlic and rosemary, creates a harmony of textures and aromas. The dish is completed with a creamy mushroom sauce and stretchy mozzarella, adding depth to the flavor. Perfect for a festive dinner or romantic evening, this culinary masterpiece reveals the best traditions of French cuisine, where each ingredient plays its part in a gastronomic symphony.
1
Sear the beef whole on all sides for 4-5 minutes in sunflower oil; place on a baking sheet, season with salt and pepper, and bake at 180 degrees for 15-18 minutes.
- Beef tenderloin: 380 g
- Sunflower oil: 40 ml
- Salt: to taste
- Ground black pepper: to taste
2
Slice the eggplants and tomatoes into 0.5 cm rings; salt the eggplants on both sides, leave for 5-7 minutes until bitterness is released, and blot the released juice with a paper towel.
- Eggplant: 180 g
- Tomatoes: 240 g
- Salt: to taste
3
In a hot skillet, fry the eggplants on each side for 2 minutes in a mixture of sunflower and olive oils (1:1 ratio).
- Eggplant: 180 g
- Sunflower oil: 40 ml
- Olive oil: 30 ml
4
Layer the eggplants and tomatoes on the baking sheet with the meat alternately, sprinkle with finely chopped garlic and rosemary, season with salt and pepper, top with grated mozzarella, and bake with the beef at 180 degrees for 7 minutes.
- Eggplant: 180 g
- Tomatoes: 240 g
- Garlic: 2 cloves
- Fresh rosemary: 8 g
- Salt: to taste
- Ground black pepper: to taste
- Mozzarella cheese: 60 g
5
Chop the shallots into small cubes, cut the white mushrooms into 1x1 cm cubes and sauté in butter for 2 minutes over medium heat; dissolve the demi-glace in 50 ml of hot water until smooth.
- Shallot: 1 piece
- Porcini mushrooms: 60 g
- Butter: 10 g
- Demi-glace sauce: 10 g
- Water: 50 ml
6
Add white dry wine, cream, and demi-glace sauce to the onion with mushrooms, simmer until thickened over medium heat for 3 minutes; at the end of cooking, add finely chopped parsley, salt, and pepper.
- Dry white wine: 30 ml
- Cream 30% fat: 150 ml
- Demi-glace sauce: 10 g
- Parsley: 5 g
- Salt: to taste
- Ground black pepper: to taste
7
Cut the beef into 8 pieces, place in the center of the plate, arrange the garnish beside it, drizzle the meat with sauce, garnish with a sprig of rosemary and serve.
- Fresh rosemary: 8 g
