by NATALIE Cruz Last Updated: March 15, 2015
Natalie Cruz is really a technical writing professor focusing on medical writing localization and food writing. Her work continues to be printed in technical journals, on several prominent cooking and diet websites, in addition to books and conference proceedings. Cruz has won two worldwide research awards on her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
Chateaubriand isn't technically a cut of meat, even though it has become connected with center cuts in the beef tenderloin. Technically, Chateaubriand describes a recipe which includes a roasted slice in the beef tenderloin that's offered engrossed in Bearnaise sauce. For those who have purchased a part of a beef tenderloin that's labeled Chateaubriand, you are able to roast it within the traditional manner, or grill it for any more contemporary twist. Serve the Chateaubriand with Bearnaise sauce, or serve it plain. A 3-ounce serving of Chateaubriand has 210 calories, 15 grams of fat and 6 grams of saturated fats, that is roughly exactly the same diet content as 3 ounces of 85 % lean hamburger.
Step One
Go ahead and take Chateaubriand roast from the refrigerator and let it warm to 70 degrees. The roast will remain more tender and juicy around the grill whether it gets warm first. Season the roast with pepper and salt to taste.
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Step Two
Preheat the grill to high, or 450 levels F. Brush the grill grates with essential olive oil to avoid the meat from sticking with the grill grates.
Step Three
Lessen the heat to medium, or 350 levels F. Put the Chateaubriand around the grill and prepare it for fifteen minutes using the lid lower. Turn the Chateaubriand from time to time to make sure that it cooks evenly.
Step Four
Go ahead and take Chateaubriand from the grill and insert a meat thermometer in to the center. The Chateaubriand is prepared at medium-rare doneness once the thermometer registers 145 levels F, based on a study in the College of Wisconsin. When the Chateaubriand isn't yet to temperature, put it back around the grill and continue cooking until it reaches 145 levels.
Step Five
Put the Chateaubriand around the serving platter and let it rest for fifteen minutes before you decide to work into 1/2-inch-thick slices and serve them. Serve them plain or covered in Bearnaise sauce.
Things You Will Need
- Chateaubriand roast
- Pepper and salt to taste
- Basting brush
- Essential olive oil
- Grill tongs
- Meat thermometer
- Serving plate
- Knife
- Bearnaise sauce for serving, optional
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