Chateaubriand ideas

[threedaysgrace <3]

On Sun, 20 Mar 2011 18:09:19 -0700, "Kent"
wrote:


Okay, well I don't do mail order - so there ya go.

--

Today's mighty oak is just yesterday's nut that held its ground.

[Fwape]

On Sun, 20 Mar 2011 18:18:25 -0700, "Kent"
wrote:

The recipe tells you to choose between champagne vinegar or white wine
vinegar. I have champagne vinegar on hand, so I'd use that.

--

Today's mighty oak is just yesterday's nut that held its ground.

[ninjas]

Kent wrote:


One could also marinate the meat for 24 - 48 hours in either Madeira,
marsalla, port or even a good red burgundy, then, after browning on top
of the stove place in a pot just big enough to hold it and just cover
with the marinating wine and any extra stock or water necessary to just
cover the meat and braise it till done, replenishing liquid as
necessary. Braising on a bed of veggies (carrots, onions, celery etc.)
is a good addition and then filter the braising liquid, defat and serve
au jus or add a thickening agent such as a burrre manie
--
JL

[Seminarian Edward]

"M. JL Esq." wrote in message
news:[email protected]...
With filet mignon? You're obviously kidding. My suggestion was a change to
the original recipe suggested by Christine.
http://www.winespectator.com/webfeature/show/id/44458

Kent

[Kerrick]

"Paul M. Cook" wrote in message
news:[email protected]...
What cut of beef are you referring to? In Cal. the Chateaubriand is top
sirloin.
http://www.foodsubs.com/MeatBeefLoin.html Elsewhere it is filet mignon.
Costco's mail order chateaubriand is filet mignon. I don't think I've seen
that term used at our local costco.

Kent

[kaite n]

"Sqwertz" wrote in message
news:[email protected]...


Yeah well you can't stay young forever. You on the other hand have proven
that childhoods sometimes never end.

Paul

[Lunaou]

"Kent" wrote in message
news:[email protected]...

My mother sent it to me for my b-day. It was ordered online. Kansas City
Steakhouse is the brand.

http://www.costco.com/Browse/Product...rodid=11327407

Paul

[Cossie]

"Sqwertz" wrote in message
news:[email protected]...


You know you could spell check your posts. Occassionallalaly would be nice.

Paul

[BAKUGAN MASTER]

Ophelia wrote:

Thanks, i have only done the chateaubrand this way maybe 3 - 4 times,
but i often use a nice 2 - 3 pound bit of lean shoulder the same way.
When i don't slice it up, flatten and chicken fry it

Im a bit surprised (or maybe i just did not see it) that nobody
mentioned oven roasting the chateaubriand in a covered pan.

I don't care for roasting small, 1 - 3 pound pieces of beef or pork,
preferring to braise them. And when i do roast larger cuts i have found
cooking them covered produces a better finished product.
--
JL

[Francisco Lopezs Ob/Gyn]

On Sun, 20 Mar 2011 12:26:54 -0700, "Paul M. Cook"
wrote:




I don't know if you can adapt this to your needs, but this looks
really good to me. I have had this on my list to make someday..
This is from Eric Ripert, from his book Avec Eric.

http://www.winespectator.com/webfeature/show/id/44458

Christine
--
http://nightstirrings.blogspot.com