[Sca-cooks] Sources of Protein

[Philippa Alderton]

--- Stefan Fetchit skrev:
> Ok. Newbie cook time. Or at least non-French cook
> time. What is
> "chateaubriand"? Obviously some fancy meat dish. How
> is it made?
> Why is it considered special, other than having a
> fancy, French
> name?

Steak with an attitude ;-)

Specificly:

The Chateaubriand, which derives its name from a
famous French gourmet, is a thick steak cut from the
center of a fillet of beef. If a very large steak is
desired, two slices are cut from the center of the
fillet without
completely separating them at one side; they are then
spread open and made to appear as one steak. A
tenderloin steak cut two inches thick is often
substituted and sold as a Chateaubriand, but the bone
and flank end must be removed, the meat turned and
skewered into a round shape, then smoothed and
flattened by striking with a cleaver or broad-bladed
knife. Broil slowly in a well-oiled broiler from
eighteen to twenty-five minutes, turning every ten
seconds. Spread with softened butter or maitre d'hotel
butter, or serve with mushroom sauce, placing the
sauce
under the steak and the mushrooms on top.

(From
http://www.freerecipe.org/Main_Dish/Meat/Beef/Steak/Chateaubri_ibjc.htm
)

Like I said, steak with an attitude ;-)

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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