Words almost fail me….but not quite. Dave grilled a whole beef tenderloin for Christmas dinner and it was simply aMAZing.
Filet Mignon is cut from the tenderloin and the whole tenderloin is often called Chateaubriand. Chateaubriand, however, was originally a recipe rather than the cut that it has become synonymous with since its debut in the Napoleonic age.
Dave and I both have great memories of enjoying Chateaubriand with his parents on their patio when we were newly engaged to be married. (I can even remember which dishes were served with the Chateaubriand and where at the table I was sitting!)
Now we have new memories!! He opted not to go with the traditional Bearnaise sauce when he found this bleu cheese sauce. (Historical note: Bearnaise sauce is traditionally served with Chateaubriad but is not the original accompanying sauce) We’ll be having the leftovers and leftover sauce on my homemade sourdough bread for dinner tonight.
So here’s how my husband accomplished this gastronical masterpiece:
The raw materials:
- Whole beef tenderloin (typically 2-6 lbs)
- 1/2 c. teriyaki sauce
- 1/2 c. red wine
- 4 cloves garlic, chopped
1. To marinate the meat, place beef in a shallow covered container slightly bigger than the cut. Combine teriyaki sauce, red wine, salt and garlic. Pour over meat until covered, adding water as necessary Allow beef to marinate in refrigerator for 3+ hours.
2. Rub tenderloin with coarsely ground sea salt and fresh ground pepper.
3. Grill Tenderloin until desired temperature is reached. (see grilling tips below). Allow to rest 10 minutes. Slice 3/8 inches thick (thinner or thicker as desired.)
Bleu Cheese Sauce
4 ounces blue cheese, crumbled
1/3 c. mayonnaise
2/3 c. sour cream
1 1/2 t. Worcestershire sauce
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin. We actually doubled the amount of sauce because we for SURE didn’t want to run out!
(adapted from: http://www.askthemeatman.com/chata.htm)
- Preheat grill.
- Place roast on grill (high) and sear on high for 4 minutes on each side to seal in juices. Turn roast until all sides are seared.
- Reduce to medium, continue cooking until done.
- For a 4 lb. roast the total cooking time will be 40 to 50 minutes.
- For the two pound roast total cooking time is 30 to 35 minutes.
- A 10 ounce Chateaubriand will take approximately 14 to 16 minutes.
Whatever you do, do NOT overcook this luscious, tender piece of meat!
Internal temperatures of meat for desired doneness:
The temperature at the center should be:
- 130 – 135 for Medium Rare
- 140 for Medium
Do remember to rest the meat for 10 minutes before cutting to achieve desired doneness.
This is an incredibly rich, special entree–not something to eat every day or to gorge one’s self on! It was the perfect holiday dinner.