How to Make The Perfect CHATEAUBRIAND | Chef Jean-Pierre

Well, hello there friends. Very special video today. We cooked the Chateaubriand filet mignon for two. Stay tuned I'm gonna show you exactly how to make it. Remember, thumbs up if you like the video, subscribe to the channel and ring that bell. Stay tuned. We're gonna make it together. Well, hello there friends. Wonderful steak today. I'm gonna show you how to prepare a double filet mignon. Let's call it the Chateaubriand. Years ago in the in the 70s and the 80s, running a French restaurant, this was one of the most popular items we had at the restaurant. And we used the technique that was called a reverse sear. We had an auto-shame, the oven special for that, where you pre-cooked the meat at 200 degrees. So 200 degrees doesn't really cook, it just cooks a little bit of it, right? And then you let it rest. And then when you have an order, you pop it in a fry pan and you finish the sear. It's called the reverse sear. So instead of searing it at the beginning to get a golden brown, and then pop it in the oven to cook it, we're gonna do it the other way around. We're gonna cook it first, then we're gonna pan sear it. All right, and we're gonna do it. So like I say, years ago, it used to be called... I'm sure in so many restaurants you can still get it. It's a perfect roast for two. Perfect romantic dinner. So we're gonna do it right there. So what did we do to prepare this thing? First of all, let me tell you, I had to take a second mortgage on a house for this thing. Tenderloin of beef today. Oh my goodness. Expensive like wow. I can't believe how expensive it is. So we gotta save up for this. But it's worth it. All right. So what I did is, if you have the time, get it ready, put it on a rack like this, salt it all the way around it, and leave it air-dry, in air, not covered, no plastic, nothing. Put it in the fridge for 24 hours if you have the time. If you don't have the time, do it one hour before. It's still gonna help you get a better crust. The idea is to dry it and to salt the inside so then it's nice and salty already and it's nice and dry. Because you see what happened is, because the process of osmosis, it pulls the moisture out and then slowly it goes back in and season the meat. You'll be amazed. You don't need to put salt anymore. It's already seasoned if you do it that way. At least an hour before. You know you're gonna do it. So put it on the rack. It's well worth it. All right. So now all we're gonna do is we're gonna put some black pepper in there. That's all we're gonna do. You can season them with black pepper because we already seasoned it with a salt. And my pepper mill is, oh, here we go. It's functioning finally. And that's all we're gonna do. You see, just like this. And then, so now you know about the salt, you know about the pepper. So how do we get it now without having to worry too much about it? How do we get, how do we know it's gonna be a hundred and twenty degree on the inside? Well, the best way to do it, friends, is to use one of those thermometers. There's some wireless one. I've never used them, so I don't know if they're any good. So I'm not gonna say it. But you go right in there, friends. You poke it right in the middle of it. And you go, the idea is to poke it and go right in the middle, about up to here, and right in the middle here. So we're gonna go in there and we're gonna stop and we're gonna be about right there in the middle. OK, now we're gonna put the thermometer to let us know when it's 120, 125 degrees. Depends how you like it cooked. I like mine medium rare to rare. So 120, 122, 123 degrees is going to be perfectly fine. We're going to take it out. We're going to let it rest. And after it has rested, then we're going to pan sear it. And then we're not going to lose any precious juices. OK, that's all there is to it, friends. We're going to go right in there, pop it in the oven. I love this system. This thermometer that we have, put it right in here. Take the wire out, put it right there on the outside of your oven. You see, boom, boom, right there. Turn the alarm on. It'll tell me when it's 122 degrees for this one. So I let it cook to that when it's warm. Take it out and you'll see. We're going to take it out together. We're going to pan sear it. Then we're going to make a little reduction. We're going to serve it with a fondant of potatoes and some mixed green beans, green and yellow beans. All right. We'll be back in a few minutes, friends, when it's out of the oven. OK, folks, I don't know if you can hear, but it's beep, beep, beep. That means we're ready to go. 122, I put it at 122, but I like it rare. So if you like it a little more cooked, friends, you want to certainly cook it a little bit longer. And you see when you take it out. Let me close these guys. Mamma mia. That's all I pick it up later. You see, it looks uncooked. It looks strange when you look at it. Right. It looks it looks kind of strange. But don't let the look fool you. You know, don't don't judge the book by its cover. Something like that. So we're going to let it rest now. No matter what, we need to let the food rest anyway. So especially meat is also a really cool thing because we need to let it rest. So we're going to let it rest about 15, 20 minutes. In 15, 20 minutes, we are going to pan sear it. We're doing a cast iron pan and really gives it a beautiful crust. And and then I'll make a little glaze. I have a Madeira. I'm going to just deglaze the pan and and make a little glaze and let it rest a few more minutes. I'm going to serve it with a fondant potatoes. And I already made those potatoes. There's a link in there somewhere. I'm not sure it's over there or over there. It's in there. And there's a link. We already made this. We released them. They're fondant potato. They're amazing. Serve them with any potato you want. I'm just going to increase the temperature on my on my oven. Because I added really low, obviously, a two and a quarter. And we're going to reheat those potatoes to 350. They were in the fridge. We already made them. And and then that's it. So we'll be back in a few minutes. Let this guy rest about 15, 20 minutes. That's a really cool thing. If you have a dinner party, especially if you have a romantic dinner, you got to plan the whole thing right. And and it's perfect. You can relax. You can have the appetizer. You can have more champagne, more wine, you know. And and and then you'll finish it. And right. We're going to do it a few minutes. All right. So I'll be back in a few minutes. OK, friends. Well, these guys rest about 15, 20 minutes. So I'm going to see that I got a cast iron pan. Then I'm going to get really, really hot. 365 is all I really need. Right. I'm going to do some green beans. You see, I got regular butter in here. And you can see the milk protein is starting to to caramelize it a bit. So I'm just going to put them in here like this. Just regular butter shallots. Right. And and I got green beans. I got green and yellow beans. We're just going to sauté them with a little butter. We have a video also where I make green beans with sun dried tomatoes and things. This link is over there somewhere. You can get it if you want to do a different one than this. This is real simple. All right. So we're going to make sure we're at the right temperature. We don't want to go in a cold pan. That is for certain. And we're going to take our filet right there. And we are going to give it a beautiful sear. OK, now what I'm going to do is I'm going to make a very simple pan sauce just to get something if you don't want to make a sauce. If you do want to make a sauce, when there's a lot of sauce recipe on our website, on our website, on our channel. OK, if you click on sauces, you'll see there's a bunch of it. There's a mushroom sauce that will get great in there. There's a lot of sauce in it. Also, when I did a pork tenderloin, I made a pork wine reduction. That would be perfect for this. Really, really beautiful. We're going to put a few garlic cloves in there just for flavor. Yeah, it's going to give a little flavor. And then at the end, I'm going to put a little bit of rosemary and thyme. And really simple. I got some Madeira. I'm just going to deglaze with a little bit of Madeira. Very, very simple. OK. And a little shallots. I'm not going to put them now, otherwise they're going to burn. I don't want to forget to tell you that it took one hour and twenty two minutes for my temperature to get to one hundred and twenty two degrees Fahrenheit. Ironic. Ironic. So but, you know, it could take you anywhere between an hour and fifteen minutes and twenty minutes, depending on the size, my friend, depending on the size of it. OK, so we are going to to get a nice sear on it. And and that's all we want at this point. Just get a beautiful sear. That's all. And we're going to do this. Take our time. There's no rush. OK, and we're going to sear the green beans to make sure they're good. Let me get a spatula here for the green beans. Right there, you see. And the green beans are going in. And the green beans are cooked. They're already cooked in water. Green and yellow beans, I guess they are cooked. Some of them are to cook. I can see that. And all we're going to do is just going to get them hot a little bit. That's what we're doing. We're starting to get a nice sear on there. In the back of it, we add the mark of the of the grill. The garlic is going to get burned, but we don't really care. We're not using it. I mean, we are using it for the flavors. And here we have the green beans. They're done. I put the potato in the oven. Let me check and make sure they're good. Yeah, they're going to be perfectly fine. The place is getting smoky because that's the name of the game. And I did it in clarified butter. Yes, I told you that already. Just got to make sure you really get a nice crust. And we're going to use the foam that we got in the bottom of this pan to do a little wine reduction. So I can put now my shallots that I'm going to use. If you don't have shallots, you can just put onion and it works just fine. I got enough of a nice crust around it. Now I am going to deglaze this with my Madeira. Port wine, Madeira will work just fine. I'm going to put some fresh herbs in there. I have thyme and rosemary. I'm going to deglaze that. Port wine, Madeira, fortified wine is perfect for this. Really simple, friends. Nothing complicated. I'm going to add a little bit of stock because I love a little bit of stock on there. A little bit of broth. You don't have to use broth if you don't want to use broth, friends, but a little stock in there, it's going to make a nice reduction. You see, very simple, beautiful reduction. Simple, simple, simple. You see, and now we're going to finish it up with butter. But if I don't want to lose all of it, because I may lose all of it if I reduce it too much, I'm going to put a little salt and pepper in there now because, you know, my stock doesn't have any salt. Remember, right? Salt, I don't have any salt. My stock doesn't have any salt. So I'm going to put a little bit of a cold starch in here. I mean, you can't wait to reduce it down. Then you have nothing left. If you want some sauce in right there, you got a nice piece of meat. You should have some nice sauce to it, you see. And if we do that, we're going to put it in here just a little. Let me get a little whisk, friends. And then we are ready to eat almost. So, mamma mia, I'm going to the wrong drawer. There you go. There you go. Just a little bit. All I want just is just a little bit. Let me make sure I get back some heat in there. It's not exactly a pain sauce, but it'll have to do. This is just a little cold starch. You see, and then we'll finish when we get a little bit of thickness, which is what we have now. We're going to turn it off. You see, just a little more stock and then we're going to finish it up with butter, friends. That's it. Just a little more stock so it's not too thick. Just a little bit more. It's got to have the right consistency, friends. All right, here we go. We have it. Beautiful. So now what I like to do is strain it all. So I have a nice, clean sauce. I forgot. I didn't forget anything yet. Oh, finish the butter. That's what I was going to do. Forget the butter. There you go. Finish it up with a little butter, friends. Finish it up with a little butter, see? Just a little bit more. What do you think? Oh, not this way. Hey, Mamma Mia. The spoon is hot. There we go. That's it. We're looking good. Now we have a sauce. You see a pain sauce really quick. Yeah, nice looking, beautiful. OK. At least, you know, you can do now. Let's see if that's kind of dangerous. Let's do this first. See, now we're looking good. Look, see now we got a beautiful pain sauce, friends. There's so many ways to do this. You know, the pain sauce. I mean, you have the beautiful font in the bottom of the pan. There's no reason not to use it. And then we make it pretty. Let me show you first. Let me show you, friends. Let me show you. Look, look how beautiful that is. You see? You see? And let me tell you something, this is going to be. Wow. Delicious. Right there. That's it. Just pull that right there. And you have yourself a beautiful sauce. If I would have done it the other way, like I was going to do, I would have had a mess. I got a mess now here. That's for sure. Here we go, friends. Look. Boom. OK. Now let's take this out of there. So a little bit of cleaner kitchen. Let me get rid of all my dirty rags and. Let's get ready to cut this. So you see, we lost a little bit of juice, but very little juice. When you look at it, we lost very little juice. OK, so now. It's a moment we've been waiting for. We have to cut it. Our vegetables are ready. Oh, the potatoes, the potatoes. Let's take the potatoes out. Turn this off because I always forget. And the potatoes, those potatoes, friends. The extra work, but you can make them a day before. So that's a cool thing, right? All right. So let's get to the meat. The meat is all is where it's all about. So let's go in there and let's cut it and see whether we got. What do we got? Beautiful. Look at this, friends. Beautiful, beautiful, beautiful, beautiful. That's cooked to perfection. Medium rare, rare. Remember, if you like it more cooked, not a problem. You like it more cooked. Just leave it in there until it's one twenty eight, one thirty. And then you do the same thing and you'll be perfectly fine. This is gorgeous. Absolutely gorgeous. So how do you serve it? Well, you know, it's made for two, but you could almost serve three people out of there. So what I do is I just give it two slices. Right. And you can give it as many as you want, really. Yes. That's your stuff, right? And then you're going to give it a potato. Now, those potato, my friends, you definitely can use a couple of those, boy. And then we're going to take a little green beans and take a green bean right there. I waste the machine. I'm always wasting time doing. I like to organize them a little bit, but it's going to take too long to organize them. Hey, you over there, you're too cool to get out of here. So as these guys not be stuck into his green beans. Yes. Yes. And the sauce and the sauce. And the sauce come to Papa over there. And the sauce is looking beautiful, friends. Look at it. So put as much. Now you can put the sauce right on top of it if you want. I just think it's a little more delicate if you just leave it right there. That's it. Just like this. Do it however you want, my friend. But I'm telling you right there. This is a plate. This is a romantic dinner. It's going to end beautifully. I hope you make it, my friends. Remember, thumbs up if you like the video. Subscribe to the channel and ring that bell. And now I'm going to test a little piece, my friends. OK, this is mine right there. I like it right there from the center, because I tell you what, friend, it's a dunk in the sauce. This is what the chef does. Oh, hmm. Hmm. I love my job. Love you guys. Thank you for watching. And forget, subscribe to the channel for those of you that are not subscribed. We'll see you real soon with another fantastic video. Thanks for watching, guys.