15.086 Roast Chateaubriand

Cycle 15 – Item 86

31 (Sun) March 2024

 Roast Chateaubriand

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

My fifth attempt at roast beef (see most recently 15.072 Roast Blade, Reverse-Seared (Properly)).

At 2,980 won per 100 g, this was thus far the most expensive cut of meat by weight.

Never been a fan of Australian beef (see for example 10.347 Steak), but when I saw the whole tenderloin at the store (E-Mart Traders), I couldn’t resist.

I didn’t know at the time to remove the “chain,” that small flap on the side, which doesn’t really alter the outcome, but makes the roast less even.

Chateaubriand is a French cut of beef and dish made with that cut.  The cut is middle portion of the tenderloin.  The dish is a broiled steak served with a white wine reduction sauce (“Chateaubriand sauce”).  The name refers to François-René de Chateaubriand, a French writer/politician of the 19th century, whose personal chef may have invented the dish.

The remnants of the chain can be seen as that bit hanging on the corner.

Turned out okay.  The shape of the tenderloin made it super easy to roast evenly.  The meat was extremely tender, didn’t even need a knife.  The flavor was bland per se, even though it had been salted overnight – Australian beef! – but the au jus more than made up for it.  I can see why people are willing to shell out for tenderloin – next time, USDA Prime.

(See also GLOBAL FOOD GLOSSARY)

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