Chateaubriand Beef with Roasted Vegetables
Main Dishes • French
Description
Chateaubriand Beef with Roasted Vegetables
Ingredients
- Eggplants 5 oz
- Tomatoes 10 oz
- Shallot 1 piece
- Veal Tenderloin 15 oz
- Garlic 2 cloves
- Fresh Rose Hips 0 oz
- Parsley 0 oz
- Aspen mushrooms 0 oz
- 10% cream 5 fl oz
- Melted Cheese 0 oz
- Butter 0 oz
- Safflower Oil 0 fl oz
- Olive Oil 0 fl oz
- Dry White Wine 0 fl oz
- Water 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Demi-Glace Sauce 0 oz
Step-by-Step Guide
Step 1
Sear the beef all over for 4–5 minutes in sunflower oil; place on a baking sheet, season with salt and pepper, and roast at 355°F for 15–18 minutes.
Step 2
Slice the eggplants and tomatoes into 0.5 cm rings; salt the eggplants on both sides, let sit for 5–7 minutes to draw out bitterness, and blot the released juice with a paper towel.
Step 3
In a hot skillet, fry the eggplants for 2 minutes on each side in a mixture of sunflower and olive oils (1:1 ratio).
Step 4
Layer the eggplants and tomatoes on the baking sheet with the meat, overlapping them, sprinkle with finely chopped garlic and rosemary, season with salt and pepper, top with grated mozzarella, and roast with the beef at 355°F for 7 minutes.
Step 5
Finely dice the shallot, cube the white mushrooms into 1x1 cm pieces, and sauté in butter for 2 minutes over medium heat; dilute the demi-glace in 50 ml of hot water until smooth.
Step 6
Add the white wine, cream, and demi-glace sauce to the shallots and mushrooms, simmer until thickened over medium heat for 3 minutes; at the end of cooking, add finely chopped parsley, season with salt and pepper.
Step 7
Slice the beef into 8 pieces, place in the center of a plate, arrange the side dish next to it, drizzle the meat with sauce, garnish with a sprig of rosemary, and serve.
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