James Martin Chateaubriand Recipe

James Martin Chateaubriand Recipe

Discover the elegance of French cuisine with the James Martin Chateaubriand Recipe, a luxurious dish that promises to elevate your dining experience to new heights. This recipe, a testament to the culinary finesse of James Martin, showcases the rich flavors and sumptuous textures that define classic French cooking.

James Martin Chateaubriand Recipe: A Culinary Delight

Cultural or Historical Context

The Chateaubriand, named after the French writer François-René de Chateaubriand, is a dish that speaks volumes of French culinary tradition. It's a celebration of the tenderloin cut, known for its buttery texture and delicate flavors. This recipe, presented by James Martin, continues the legacy of this esteemed dish, combining it with the aromatic béarnaise sauce and crispy fries for a meal that is both indulgent and refined.

Ingredients for the James Martin Chateaubriand Recipe

For the béarnaise sauce:

  • Tarragon vinegar: 2 tablespoons
  • White wine: 50ml
  • White peppercorns: 1 teaspoon
  • Banana shallot (finely diced): 1 small
  • Egg yolks: 4
  • Lemon juice: from ¼ lemon
  • Butter (melted): 200g
  • Chopped tarragon leaves: 2-3 tablespoons
  • Salt and freshly ground black pepper

For the chateaubriand:

  • Chateaubriand (fully trimmed): 2 x 800g pieces
  • Olive oil: 1 tablespoon
  • Butter: 75g
  • Cherry tomatoes on the vine: 4 small stems
  • Large chipping potatoes: 4, cut into batons
  • Large bunch of watercress

Preparation Instructions for the Chateaubriand

  1. Begin with the béarnaise sauce by combining vinegar, wine, peppercorns, and shallot in a saucepan to reduce.
  2. Transition to a bowl, integrate egg yolks and lemon juice, and whisk over simmering water until thickened.
  3. Slowly incorporate melted butter, season, and add tarragon.
  4. Preheat your oven for the chateaubriand, season the meat, and sear in a hot pan with butter.
  5. Roast in the oven, rest, then serve with béarnaise sauce, fries, and watercress​​​​.

Storage and Reheating

To maintain the quality of the chateaubriand, store any leftovers in an airtight container in the refrigerator. Reheat gently in the oven at a low temperature to preserve the tenderness of the meat. The béarnaise sauce is best enjoyed fresh but can be refrigerated and gently reheated over low heat, stirring constantly.

Nutritional Information

The chateaubriand is rich in protein and fat, particularly saturated fat due to the butter and egg yolks in the béarnaise sauce. For specific dietary requirements, it's advisable to adjust the portions or ingredients accordingly.

FAQ about the James Martin Chateaubriand Recipe

  • Can I substitute the béarnaise sauce? Yes, while béarnaise is traditional, you can serve the chateaubriand with your preferred sauce.
  • What if I can't find chateaubriand cut? Ask your butcher for a center-cut tenderloin roast as a substitute, which is essentially what chateaubriand refers to.
  • How do I ensure my chateaubriand is cooked to perfection? Use a meat thermometer to check for doneness to your preference, keeping in mind that resting the meat is crucial for a juicy finish.

This James Martin Chateaubriand Recipe is not just a meal; it's an experience that brings a piece of French culinary excellence into your home. Whether for a special occasion or a desire to indulge in something extraordinary, this recipe promises to deliver taste, texture, and the timeless elegance of French dining.

Original recipe by James Martin from Saturday Kitchen Recipes​​.

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