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Chateaubriand and baked garlic

Mains
Cook time: 0 min.
Servings: 2

Ingredients for Chateaubriand and baked garlic

Greek barbecue spice
tspCoarse salt
Pepper
Salt
0.25dlOlive oil
0.25tspSugar
1.5tspPickled Green peppercorns
10gButter
150gCrème fraiche 38%
2Spring onions
2Garlic, whole
2dlWater
400gBeef Tenderloin, trimmed
500gPotatoes

Instructions for Chateaubriand and baked garlic

To prepare the Chateaubriand and baked garlic recipe, please follow these instructions:

The beef tenderloin is knocked out to a large steak.

Let the butter become golden in a frying pan that can go in the oven. Brown the meat on both sides approx. 1 minute on each side. Sprinkle with salt and pepper. Place the pan in the oven at 225 degrees Celsius. Oven for 10-12 minutes for medium red.

Measure after approx. 10 minutes, with a roast thermometer, the center temperature of the meat. It must be about 55 degrees C. Take out chatea-strips on a pan. Leave the meat uncovered for approx. 10 minutes.
The meat is cut into slices obliquely.

Madagascar salad sauce: Chop the green pepper corn. Bring them on the steak pan with water and cream fraiche. Bring the mixture to boil by steady heat and stirring while the cheese melts. Boil the sauce with low heat, still stirring, for approx. 1 min. Taste like

Baked garlic:
Cut the top of the garlic and put them in a small ovenproof dish. Bring some butter and sprinkle with sugar and salt. Bake the garlic in the middle of the oven approx. 15 minutes.

Baked potatos:
The potatoes are peeled and sliced ​​in both, put into a bowl and olive oil poured and shaken around, Greek grilled spices, lettuce and pepper sprinkle over and the potatoes shake again well until the spices are spread. Pour into a frying pan covered with baking paper and baking 30-45 minutes at 225 degrees C.


At the serving: pour the madagascar salad in a hot bowl. Place the chateaube on a research board together with the baked garlic. Cut the meat into slices at the table.

tips:
For 3 or more people, the middle piece of beef tenderloin (the thickest and best piece) is used without knocking out. It is browned off, like on a forehead that can go in the oven and fry as a rose 20-25 minutes at 225 degrees C.

Rests approx. 20 minutes before serving. The meat is cut into slices.

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