Chateaubriand

[Brett-EDH]

Making this 2#-er I cut from a cryovac loin a few weeks back. Made and froze some 2” fillets and the ends will become shaking beef (Vietnamese dish) at another dish.

Dry brined a few hours exposed and then finished with gran garlic and black pepper for a crust.

In the oven at convection 275°. Will pull at 120°, rest, then stainless sear and then assemble a pan gravy.

 

[DanHoo]

6 o'clock dinner?

On my way

 

[Brett-EDH]

6 o'clock dinner?

On my way

Sunday = 6p. No need to ask.

Going to enjoy something nice and red. DIL is sommelier at the Ritz in Tahoe and my kids are down for dinner. She usually brings something nice and special. We shall see.

Roasted spuds (creamers) and I’ll chop up the roasted mushrooms (baby Bella’s) I made this AM for a nice and earthy sauce.

May start with a tomato feta salad. And whipped up 1# shrimp for shrimp cocktail with homemade horseradish sauce.

 

[AndyK]

That looks good.
I’m very curious about the upcoming dish.
I’m not sure I’ve ever tasted that but I am already liking it.

 

[Brett-EDH]

 

[Brett-EDH]

That looks good.
I’m very curious about the upcoming dish.
I’m not sure I’ve ever tasted that but I am already liking it.

It’s a baked then seared beef tenderloin. Very low effort with a very high yield for taste and flavor. Makes a great presentation and luxurious meal. 2# is perfect for 4 adults.