Clem's
Yearling Chateaubriand
Clem's
Yearling Chateaubriand (600 g) on a bed of baby spinach
and rocket, with grilled truss tomatoes
Served with
sautéed
Swiss mushroom, mashed potato, gravy, and Hot English Mustard
A chateaubriand (named after French writer François-René de Chateaubriand) is a log of centre-cut beef tenderloin which is grilled (can also be BBQed, oven baked, or in my case pan-fried). A centre-cut tenderloin provides for an even thickness in the log so that cooking is even through the cut.
Beef tender loin is best done medium-rare or less (keep internal temperature of the cut to between 45 and 50oC) whilst allowing the outside to sear, or even char. My rendition was only prepared with salt, MSG and ground pepper (left to stand for 3 hours). It is usually served with a gravy (you chose your variety). Today, only yearling tenderloin was available at a butcher that I have never used before, hence the smaller size of the cut.
I prepared mashed potato as the carbohydrate although pomme purée will also be excellent (see here for its preparation: http://clemkuek.com/photoalbum/photo696_3t.html).
All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):
http://clemkuek.com/photoalbum/photo696.html
Video presentations can be found here:
Earlier days: https://youtu.be/BWyHY1h9Y5s
More recently: https://youtu.be/cph2XmwuQLU
20 April
2025
Created by Clem Kuek
