Mother’s Day Châteaubriand ….so simple, even the husband can prepare it! This dish is named for the Vicomte de Châteaubriand (1768-1848), although it was his Chef Montmireil who
actually created the dish. The Châteaubriand cut comes from the center of the
tenderloin and is the tenderest piece of meat on the animal. We will Sous Vide the
loin at 132 degrees for 2-3 hours, and all will be needed is to reheat and sear
the meat, which will come in approximately 8oz portions. The Châteaubriand will be served with the traditional Château Potatoes, which are roasted potatoes (we will
forgo Montmiriel’s presentation of carving each potatoes into the shape of an
olive, however). Sauce Châteaubriand,
which is made from white wine and veal stock and is finished with tarragon and
butter, will be served rather than the less traditional and much heavier egg-yolk
based Béarnaise sauce. The dish will be finished with Roasted Asparagus.
Time to Cook: 30 min.
Cook by Day: Monday *This meal is meant for Sunday, however very little prep will be required – slicing the potatoes, preparing the asparagus, and dicing a shallot and garlic clove.
subject to slight variation based on the availability of fresh ingredients;
Picture is not necessarily representative of final dish
(including add-ons): Milk, Tree Nuts
(Walnuts in Salad). We store, portion,
and package various meal kits containing all eight (8) major allergens (milk,
wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee
that cross-contamination will not occur between kits.