Glazed Chateaubriand with Pickled Lingonberries and Croutons
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Gastrotools
Recipes from professionals
Chateaubriand is festive food when something very special should be on the table. The meat comes from the center cut of the beef tenderloin, and although it is not strictly necessary, it is a good idea to tie it up with butcher's twine. It then looks the most attractive.
In this recipe, the meat is glazed with a gastrique sauce made with honey, apple cider vinegar and stock, and then garnished with pickled lingonberries, thyme tops, chive flowers and mini croutons. Less can do it though, and you can easily make do with garnishing with the herbs or edible flowers you have on hand.
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Servings
: 4
servings
Ingredients
1
chateaubriand, approx. 800 g beef tenderloin from the center cut
Butter and oil for frying
Pickled lingonberries, thyme, chive flowers and mini croutons for garnish
Salt and pepper
2
cloves
garlic
4
shallots
2
bay leaves
250
g
honey
250
g
apple cider vinegar
1.75
l
unsalted veal or beef stock
Salt and pepper
50
g
lingonberries
1
dl
sugar
1
dl
malt vinegar
0.5
dl
water
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Instructions
Chateaubriand
Step 1/6
Trim the beef tenderloin and tie it up with butcher's twine.
Step 2/6
Brown it in butter and oil in a pan, season with salt and pepper, and place it in a small baking dish.
Step 3/6
Finish cooking it in the oven until the core temperature reaches 56 degrees for medium-rare.
Step 4/6
Let the beef tenderloin rest for 15 minutes.
Step 5/6
Brush the meat with a little of the sauce and garnish with pickled lingonberries, croutons, thyme and chive flowers.
Step 6/6
Enjoy with the rest of the sauce.
Gastrique sauce
Step 1/6
Peel and chop shallots and garlic.
Step 2/6
Add both to a pot with bay leaves and honey.
Step 3/6
Bring the contents of the pot to a boil, reduce the heat, and let it simmer while stirring until it takes on a deep golden color.
Step 4/6
Now add apple cider vinegar and reduce the liquid to half.
Step 5/6
Add the stock and reduce until the sauce has a syrup-like consistency.
Step 6/6
Strain the sauce and taste it with salt and pepper.
Pickled lingonberries
Step 1/3
Cook lingonberries with sugar, vinegar and water.
Step 2/3
Let them cool in the liquid.
Step 3/3
Refrigerate until ready to use.
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