Chateaubriand with Boulangerie Potatoes cooked on the Braai/BigGreenEgg

“Man” Its freezing out here and I'm cooking on the braai this week in the snow again, I'm definitely meshuggah! This week I'm cooking my version of this classic French dish with some healthy but extremely tasty Boulangerie Potatoes.

Chateaubriand is a juicy-on-the-inside, seared and roasted beef tenderloin (fillet) with wine sauce frequently ordered for a table of two at French restaurants. Which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. This chateaubriand recipe is the traditional version of the restaurant favourite, seasoned very simply, roasted to perfection, and then sliced on the diagonal. Be sure to make the quick shallot and wine sauce and serve the meal with Boulangerie Potatoes.

SERVES 2-4: PREP: 25MINS: COOK TIME:1-2HR

Preheat the Braai/BigGreenEgg to 180°C (356°F)

Ingredients for the Boulangerie Potatoes:

6 large x potatoes, peeled, sliced and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
2 x cloves garlic
2 x Red onions sliced
30g x Fresh Thyme
20g x Fresh Parsley
300ml x Warm Chicken Stock
Salt and freshly ground black pepper to taste

Method of cooking Boulangerie Potatoes:

Peel, slice and place the potatoes in a bowl of cold water to prevent them from going brown. Chop up the onions and saute them in a knob of butter until they soften add the thyme and set aside. Take two small baking dishes (can use just one large) and add a layer of potatoes. Sprinkle them with some of the onion mix and some parsley and repeat until the dish is full. Pore over half of the chicken stock and finally put a couple of knobs of butter on the top to help brown them off. Place in the braai for 1hr at 180°C simple as that.

Ingredients for the Chateaubriand:

500-750g Beef fillet (tenderloin)
20g x Sea Salt
20g x Fresh Black Pepper

Ingredients for the Béarnaise sauce:

2 tbsp x tarragon vinegar
50ml x white wine
1 tsp x white peppercorns
1 x small banana shallot, finely diced
4 x eggs, yolks only
¼ x lemon, juice only
200g x butter, melted
2-3 tbsp x chopped tarragon leaves
salt and freshly ground black pepper

Method for the Béarnaise sauce:

Traditionally this dish is served with a Béarnaise sauce but I did not make it as I'm trying to be good lol. We made just a simple Red wine reduction with chicken stock but this is the recipe that I would have used if I was going for it. To make the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the liquid has reduced by half and remove the peppercorns then pour into a medium bowl.

Add the egg yolks and whisk well, then add the lemon juice. Place over a pan of simmering water and whisk together until thickened and light in colour. Gradually add in the melted butter, whisking constantly. Season with salt and black pepper and add the chopped tarragon leaves. Turn off the heat and leave the bowl over the pan until ready to use

Method of cooking Chateaubriand:

Grind the salt and pepper with a pestle and mortar, its amazing the aroma this gives off. Sprinkle the fillet with this mix liberally and set aside for later.

Once the potato’s have been cooking for 1hr, turn up the braai to 260°C (500°F) and place the fillet in the Braai for 20 mins, turning regularly so that it does not burn. It shouldn’t take any longer that this as this dish is best served rare!

Once cooked remove both the potatoes and beef from the braai and set the beef aside to rest for 15 mins. The potatoes will not go cold as the are in a baking hot dish. As a South african I love rice so we served this up with a helping of Tastic rice and vegetables.

As you can see I only just managed to not overcook the fillet, that is the trick. Its so easy to leave it in the braai for a extra couple moments as you try to decide if its cooked enough. Remember when its resting its still cooking so don’t be tempted to leave it in the braai for a little longer. Please feel free to like and share this blog with other like minded nuts who enjoy Braaiing all year long.