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Another Binging with Babish classic: Chateaubriand Steak inspired by The Matrix. Check out the video for this recipe (https://www.bingingwithbabish.com/recipes/2017/6/27/chateaubriandsteak). Babish actually has three different versions for the Chateaubriand Steak: Beef Tenderloin Sear; Beef Tenderloin Reverse Sear; and Fillet Mignon. We’re going with the reverse sear method, as this provided the most consistent doneness of the beef.
How To Make
Begin by trussing the tenderloin (see episode for how-to), then salt liberally with kosher salt and black pepper. Place in the fridge for 24 hours.
Place beef on a rack on top of a stainless steel roaster and place in a 225°F oven for 2-3 hours or until internal temperature reaches 115°F.
Add some vegetable oil to a pan and sear the outside of the tenderloin on each side.
Once seared, remove from pan and set aside for 10 minutes to rest.
Add some chopped mushrooms, 1 Tbsp of thyme, and 1 minced clove of garlic to the pan you seared the tenderloin in. Add a little sherry and ¼ cup of chicken stock, then mix until a syrup consistency forms. Turn off the heat and add 1 Tbsp of butter and whisk until well combined.
Cut tenderloin, add mushrooms and sauce, then top with parsley. Serve and enjoy!
Unsanctioned Series Cabernet Sauvignon 2019