Chateaubriand with Mushroom and Demi-Glace Sauce
50 min
Under an hour
Sezamo
Descoperă rafinamentul bucătăriei franceze cu acest Chateaubriand clasic. Un mușchi de vită fraged, gătit la perfecție și servit cu un sos bogat de ciuperci și demi-glace, aromatizat cu estragon proaspăt. O alegere ideală pentru o cină festivă sau o ocazie specială, gata în mai puțin de o oră.
Preparation method
Let the meat rest at room temperature for one hour. Then, season generously on all sides with salt and freshly ground black pepper. Pour 3 tablespoons of oil into a large plate and roll the meat in the oil until evenly coated. Preheat the oven to 160 °C.
Heat a pan over medium heat. When it starts to smoke, pour in one tablespoon of oil and sear the meat for 1.5 minutes on each main side, then brown the edges (30 seconds on each side). Do not move the meat while searing!
Place the meat on a baking tray with a thermometer in the center. Bake for 16-17 minutes until it reaches an internal temperature of 46 °C. Remove it, place 20g of butter on top, and let it rest for 10-12 minutes until it reaches 58 °C.
50 min
Under an hour
