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Green Tea-Roasted Chateaubriand with Brandied Shallot Sauce

Ingredients:

  • One chateaubriand roast (wide end of the tenderloin), about 3 lbs

  • 1 teaspoon ginger paste

  • 1 teaspoon minced fresh garlic

  • 1 teaspoon dried green tea leaves

  • 1 tablespoon green tea powder

  • 1 teaspoon coarse salt

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil


Sauce:

  • 2 tablespoons margerine

  • 1/4 cup finely chopped shallots

  • 1/2 cup brandy

  • 1/2 teaspoon beef base, dissolved in 1 cup freshly brewed green tea

  • 1/2 teaspoon dried green tea leaves

  • 1 tablespoon chopped fresh parsley

  • Salt and fresh ground pepper to taste

Prep Time: 5-10 min

Cooking Time: 40 min

Instructions:
1. To prepare the roast, remove all of the silver skin with a small sharp knife. If needed, tie the roast with butcher's twine to make it an even size. (if you prefer, your butcher can do all of that for you.) The meat should be at room temperature before cooking.

2. Preheat oven to 400 degrees. Rub the ginger all over the meat. In a small bowl, combine the garlic, green tea leaves, green tea powder, salt and pepper. Rub or pat the mixture all over the meat. Heat a 12-inch ovenproof skillet over high heat. Add the extra-virgin olive oil, then the meat. Cook until browned, about 2 to 3 minutes per side. Place in the oven and roast until desired doneness or texture, about 35 minutes for medium-rare, or an internal temperature of 125 degrees. Remove roast from pan and let set about 10 minutes before carving.

3. Meanwhile, prepare the sauce. Pour off the fat from the skillet. Place over medium-high heat. Add the 2 tablespoons of margerine. Add the shallots and sauté until softened, about 2 minutes. Add the brandy, bring to a boil, stirring to loosen all the browned bits in the bottom of the pan, and reduce slightly. Add the brandy with the beef base and the green tea leaves. Boil until reduced by half. Reduce heat to medium-low. Add the extra 1 tablespoon of margerine and cook, whisking constantly, just until the margerine is incorporated. Stir in the fresh parsley. Taste for seasoning. Remove the twine from the roast and slice as desired, but not too thick. Place on individual serving plates and top with some of the sauce. Best when served immediately.

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