Chateaubriand

Fluffyb · January 2008

I just picked up a beautiful, aged chateaubriand from my local market. Plan on cooking it later this week. Anyone have experience with one? I'm guessing searing the outside at a high temp, then bringing the BGE down and roasting the rest of the way, like the T-Rex method, would work. Will serve with roasted cherry tomatoes & cipollini onions and some type of potato. Oh, and can't forget the Bleu d'Auvergne for desert!

Any other suggestions????

stike · January 2008

i think you have the best plan already....
i wouldn't change a thing.

ShortRIb · January 2008

Everything looks fine! I did see this filet mignon recipe in the Penzy's magazine. The sauce seems to be a good one if you are looking for one

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysfiletMignon.html

Fluffyb · January 2008

That sauce looks really good, thanks. Reminds me, need to get an order in to Penzey's. The closest one tous is about 2 hours away. Shipping is less than gas!

eatbbq · January 2008

I did one this summer and used the TREX method, turned it a few times to get a nice even sear all around, then finished it at 350 dome temp. One other suggestion.... a nice full bodied red wine like Cabernet Sauvignon, or a Barolo would be the finishing touch...maybe even 2 bottles, one while you are cooking it, one while eating it.

Chateaubriand

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