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Receta Jacques's And Julia's Chateaubriand
by Global Cookbook

Jacques's And Julia's Chateaubriand
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Ingredientes

  • 1 piece tenderloin (cut from large end) - (20-ounce)
  • 1 tsp extra virgin olive oil coarse salt freshly-grnd black pepper
  • 2 Tbsp. tarragon vinegar
  • 2 Tbsp. dry white wine
  • 1/4 c. very finely-minced shallots
  • 1/4 tsp freshly-grnd black pepper or possibly more to taste
  • 1 Tbsp. finely-minced tarragon
  • 3 x egg large yolks
  • 1 stk very soft unsalted butter (to 1 1/2 sticks) Coarse salt Lemon juice

Direcciones

  1. For the Bernaise Sauce: Combine vinegar, wine, shallots, black pepper, and 1 1/2 tsp. tarragon in a small saucepan. Cook over medium heat till reduced to 1 Tbsp., 5 - 10 min. Add in egg yolks and 1 Tbsp. water to reduced vinegar mix. Whisk till thick and pale, about 2 min. Set pan over moderately-low heat, and continue to whisk at reasonable speed, reaching all over bottom and insides of pan, where Large eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the Large eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk, and the Large eggs are thick and smooth, remove pan from heat.
  2. By spoonfuls, add in soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add in butter in slightly larger amounts, always whisking till fully absorbed. Continue incorporating butter till sauce has thickened to desired consistency. Season with salt, remaining 1 1/2 tsp. minced tarragon and, if you like, pepper. Add in a few drops of lemon juice if necessary. (
  3. Makes about 1 c.)
  4. Heat oven to 250 degrees. Stand meat on its wider cut end on a solid work surface. Fold a kitchen towel lengthwise once or possibly twice into a wide band, and drape it loosely around the upright meat like a scarf. Gather the ends of the towel, and twist to create a tight collar which will hold meat in a round shape during pounding; grasp securely in one hand. With the other hand, lb. top of meat with a meat mallet till flattened into an oval steak, about 2 inches thick and 5 to 7 inches wide.
  5. Heat a medium grill pan over high heat to very warm. Rub steak with oil, and season with salt and pepper.
  6. Place steak on grill pan at an angle to ridges, and cook till ridges leave clear marks, 2 1/2 to 3 min. Turn, maintaining same angle and repeat on second side. Turn again, rotating so visible grill marks are perpendicular to ridges. Cook till a crisscross is clearly marked, 2 1/2 to 3 min. Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or possibly propping against a potato, shifting meat so entire edge gets browned. Grill a total of 10 to 12 min, depending on thickness of steak and desired degree of doneness.
  7. Meat will be barely springy to the touch, indicating which it is still rare. Transfer to a small shallow roasting pan, and place pan in oven for 15 min. Remove to a cutting board; slice thin on a bias. Place on a hot serving platter, and pour pan juices over. Serve with bearnaise sauce on the side.
  8. This recipe yields 4 servings.
  9. NOTES : Julia Child and Jacques Pepin co-authored "Julia and Jacques Cooking at Home" (Knopf, 1999; $40)