Veal chateaubriand recipe. Guaranteed success

With this pretentious name, I bring you a recipe for when you have something to celebrate. The veal chateubriand recipe is a select meat recipe, made with the highest part of the sirloin and gives three or four people to eat well. It is so good that it is one of those recipes with guaranteed success.

When I showed you how to cut a beef tenderloin for its best use, I told you that the top, the widest part, is called chateaubriand. This name is also given to this recipe and to the sauce that serves as an accompaniment, the flavor of which you will never forget. And best of all, it is very easy to do.


For 4 people
  • Sirloin (beef or ox) (ask for the top) 700 g
  • Spring onion
  • Carrot
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Cognac a chorreón
  • Liquid cream for cooking 50 ml

How to make beef chateaubriand

Difficulty: easy
  • Total time 45 m
  • Cooking 45 m

The first part is to square the piece into a cylinder, for which we will have to cut the end and tie the piece with a kitchen thread. So when we then make it in the oven, it will cook evenly. Once tied, brown the chateaubriand in a frying pan with olive oil, turning it on all sides.

When it is golden, we transfer it to a baking dish and cook it without further ingredients at 180º for 20 minutes. So it is tender and juicy and with a very rosy appearance. If you want the meat more done, you can prolong the cooking 5 or 10 more minutes, but this is a luxury. Once the meat is roasted, we cover it with aluminum foil and let it rest for about ten minutes so that the juices settle and circulate.

To make the sauce, we cut all the cuts we had made by squaring the piece and browned them in the same pan. We also add the onion and carrot and continue browning for about ten minutes, letting all the ingredients take color. Add the brandy and let it reduce until it evaporates. Then we add the liquid cream and the juices that the meat releases when filleting it in slices of one and a half cm thick. Strain and give a final boil to the whole.

We serve a couple of steaks per serving with a little of our Irish potato and chive puree champ as garnish and a tablespoon of the sauce served on top as you see in the photo above, and we can take it to the table to the delight of our family , or our guests. Triumph assured.

With what to accompany the beef chateaubriand

This recipe for beef chateaubriand is excellent for a special celebration. Served with a mashed champagne as an accompaniment and its delicious sauce, you will only need a good wine and good company to really enjoy it.

Tags:  Fish Meats And Birds Vegetables And Legumes 

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