Chateaubriand with herb crust, mushroom sauce and roasted potatoes

This dish by @fikkenenbikken is pure haute cuisine, but simply made at home! Buttery tender chateaubriand in a crispy herb crust. The mushroom sauce adds depth and the potatoes complete the dish.

This is Christmas: simple in preparation, grand in result.

Preparation

Sous-vide beef tenderloin

1. Season the meat with salt and pepper and add olive oil, thyme and garlic 
2. Cook for 2 hours at 50 °C sous-vide. (can also be done in the oven)

→ This creates a buttery tender texture without the meat already developing too much color.

3. Pat dry thoroughly with kitchen paper and let it cool briefly.

Preparing the crust

1. Mix panko, parsley, thyme, Parmesan, mustard and melted butter.
2. Press the mixture together into a loose crumbly mass.

Potatoes in beef fat 

1. Preheat the oven to 200 °C.
2. Boil the potatoes for 10 minutes in salted water until they just begin to split.
3. Drain and shake them firmly so the outside becomes rough.
4. Heat the beef fat in an oven dish in the oven until hot and foaming.
5. Add the potatoes and turn them in the fat.
6. Roast for 45–60 minutes, turning halfway, until golden brown and crispy.
7. Finish with some sea salt and parsley.

Mushroom sauce

1. Sauté the shallot and garlic in butter until translucent.
2. Add the mushrooms and cook until they start to brown.
3. Deglaze with Madeira or cognac and let it reduce for 1–2 minutes.
4. Add the stock and let it simmer for 5 minutes.
5. Add the cream and reduce until a creamy sauce forms.
6. Season with salt, pepper and a splash of lemon juice.
7. Finish with parsley.

Finishing the Chateaubriand

1. Preheat the oven to 220 °C (fan oven).
2. Brush the meat thinly with Dijon mustard.
3. Firmly press the panko crust all around the meat.
4. Bake the meat in the oven for 6–8 minutes, until the crust is golden brown.

→ The core temperature will now slowly rise to about 52 °C.

5. Let the meat rest for 5–10 minutes before slicing.

Serving

Slice the meat into thick pieces. Spoon some of the creamy mushroom sauce alongside and serve the potatoes around it.

A glass of Bordeaux, Saint-Émilion or Barolo completes the dish

View all chateaubriands