Welcome to another recipe by Flavors of my Roots!
Let's prepare another delicious recipe...Enjoy!
Did you know that Chateaubriand is a recipe, not a cut of meat? I hear a lot of people at the supermarket asking the butcher for chateaubriand, and even I myself, have requested chateaubriand instead of the proper name, which is the “center cut filet of beef tenderloin”. Chateaubriand was created for Francois René Vicomte de chateaubriand, a French author and statesman, around “1768-1848. It was created by his personal chef, Montmireil.
Butterflied Chateau Brie Recipe:
Ingredients for 8-10 people. Prep time 35 minutes. Cook time 55 minutes.
4 pounds of chateaubriand,
1 cup chopped onion,
1 cup of chopped leek,
1 1/2 cup of chopped smoked slab bacon,
2 tbs chopped rosemary,
8 ounces of Brie cheese,
3 tbsp butter,
2 tbsp of olive oil,
salt and pepper to taste.
How to prepare:
In a large skillet with olive oil sauté the bacon, onions, leek and rosemary. Set aside when it is done.
Meanwhile, butterfly the chateaubriand lengthwise by cutting down the center with care, but do not cut too deep to the other side, leaving about 1/2 inch uncut.
Open beef and lay flat between plastic wrap on top of cutting board.
With the flat side of a mallet, pound the the beef to flatten, sprinkle with salt and pepper to taste.
In a large skillet or flat top grill, sear the beef with butter on both sides for 2 minutes to give a nice color. Set aside.
Start stuffing the beef with butter intermittently with bacon mixture and slices of brie, then start by rolling up the chateaubriand in a jelly- roll fashion.
Secure the beef with butcher twine, leaving about 2 inches of interval.
Pour remaining Brie and bacon mixture on top.
Bake at 350F for 35 minutes, then increase the temperature to 450 F for 20 more minutes or until it is done to your liking.
Cheers!
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