**Preparing a Delicious Chateaubriand**

The art of cooking a Chateaubriand is a delicate process that requires attention to detail and a passion for creating a truly memorable dish. To begin, one must start by creating a rich stock that serves as the foundation for the sauce. This involves simmering various ingredients, including bones, vegetables, and aromatics, in water to extract their flavors and nutrients. The resulting stock is then reduced to intensify its flavor and depth.

Next, a mixture of port wine, butter, herbs, and other aromatics is created to add complexity and richness to the sauce. This glaze-like consistency is essential for achieving the perfect balance of flavors. The addition of this mixture transforms the dish from ordinary to extraordinary. With the sauce in place, attention turns to the Chateaubriand itself, which requires careful preparation to achieve its full potential.

**Dry Brining and Roasting**

To ensure a perfectly cooked Chateaubriand, it is essential to dry brine the meat before roasting. This process involves coating the meat with a mixture of salt, sugar, and spices to draw out excess moisture and enhance flavor. The resulting dry skin adds texture and depth to the dish, making it an essential step in the cooking process.

The Chateaubriand is then placed in a hot oven to roast, where it undergoes a transformation from a raw piece of meat into a tender and flavorful delight. The use of a thermometer ensures that the internal temperature of the meat reaches the ideal level, preventing overcooking and preserving its tenderness. As the Chateaubriand cooks, the aroma of roasting meat fills the air, tantalizing the senses and building anticipation.

**Searing the Chateaubriand**

Once the Chateaubriand has reached the desired internal temperature, it is removed from the oven and seared in a hot pan to add crispy texture and flavor. This step requires great care, as the goal is to achieve a golden-brown crust that enhances the overall dish. The use of beef fat adds richness and depth to the sear, while the aromatics and spices create a fragrant and inviting aroma.

**Reducing the Sauce**

As the Chateaubriand sears, the sauce is reduced on the stovetop to concentrate its flavors and intensify its consistency. This process involves monitoring the temperature and adjusting the heat as needed to achieve the perfect glaze-like consistency. The addition of chocolate and other ingredients enhances the flavor profile of the sauce, creating a rich and complex taste experience.

**Cooking with Love**

The art of cooking is not just about following recipes and techniques; it's also about putting love and care into every dish. When cooking for special occasions like Thanksgiving or Christmas, it's essential to take the time to prepare each ingredient with attention and passion. This involves using high-quality ingredients, taking the time to properly season and marinate meats, and carefully monitoring temperatures and textures.

**The Final Touches**

As the Chateaubriand is finished, the final touches are added to complete the dish. The sauce is poured over the meat, creating a flavorful glaze that enhances its texture and taste. Fresh herbs and spices add color and fragrance, while the butter and other ingredients tie everything together. With the addition of love and care, this Chateaubriand has become a truly unforgettable culinary experience.

**Christmas Plan of Attack**

As Christmas approaches, many people turn to cooking as a way to connect with loved ones and create special memories. To help make this holiday season even more enjoyable, I'll be sharing my favorite recipes and techniques for preparing delicious dishes that will impress family and friends. From Chateaubriands to roasted vegetables, I'll cover it all in the coming weeks.

**Conclusion**

Cooking a Chateaubriand is an art form that requires patience, attention to detail, and a passion for creating memorable dishes. By following these steps and tips, anyone can achieve a truly exceptional culinary experience. Whether you're cooking for special occasions or simply want to elevate your everyday meals, I invite you to join me on this journey of culinary discovery and exploration.

"WEBVTTKind: captionsLanguage: enso we've come a long way this year everything we've done is sort of led up to these holidays and to be prepared to sort of manage big parties and cook lots of food and make sure it's all really good and today we're gonna do something really classy really fit for Christmas a lot to go over I'm sort of gonna put more than I normally would into one video essentially what we're gonna make today is a Chateaubriand which is the center cut of a beef tenderloin this is a full beef tenderloin the Chateaubriand is gonna be the thickest sort of Center part of that you've got small pieces here so what we're gonna do is trim and then you save all this stuff right you can make a little beef medallions you could roast another this little tail next day for leftovers if you get like one or two of these it's good another thing to note is like this guy costs 6365 and it's a whole untrimmed beef tenderloin you get these at the store they'll sell these trimmed and then untrimmed if I got this same piece of meat that was trimmed it would probably cost at least 100 to 120 dollars so the key to saving a lot of money is getting it untouched and doing the work ourselves and we're going to show you how to do that to go with that we're gonna do a reduction sauce made of some nice tawny port and you want to make sure you get tawny tawny is generally a drier port don't really want anything too sweet so when you go by this just ask your guy which of the ports is on the drier side this is a 10 year old port good quality and for something like this you sort of want that because we're gonna reduce things down to their essential flavors so making sure that we have a good quality court to reduce is going to be important and we're gonna use this whole thing you know this is a more elegant dish so part of the thing is this whole bottle is gonna reduce down to a glaze and then to make the sauce we're going to make a beef stock with some beef shanks beef bones marrow just sort of scraps that we're gonna use to make a quick beef stock and then we're gonna reduce that down then put it all together into a sauce so there is a lot to do it's not as complicated as I just made it sound want to do my best to go through it very simple and very easily and to kind of ensure that you guys can get a really perfect steak with a really perfect sauce done for Christmas so let's just get right into it we got a lot to do first thing I want to do is only get my bones roasting in the oven just get those bones in there just a tiny bit of oil just to kind of get them going a little bit tiny bit of salt so we're just gonna get this into a 450-degree oven cook it for about an hour flipping it to make sure it Browns on all sides and then after an hour we're going to put in some aromatics some carrots and celery and all that kind of stuff some tomato paste continue to roast it make sure they get really nice and dark and caramelized then we're going to throw it into a pot fill it up with water start a stock let it go for like four or five hours and then strain it out start moving on to the other steps now this stock process should be done well in advance of Christmas if you have that stock made ahead of time this process becomes way easier we're also gonna be dry brining this so we need time for all these things to kind of work on their own before we get into the final process so if you're planning holidays when you have all that stuff going on just sort of think of this as a couple day process and so now we just need to get this guy out of bat and you see all this juice in there that's called the purge you want to get this out of this paper without getting this purge everywhere we're just gonna kind of cut all the way this is a seven pound beef tenderloin and then you just want to Pat it dry get all that stuff off of it stuff on top here looks crazy underneath here is this kind of gem called the center cut the Chateaubriand very simple see all this fat you can just kind of pull that off and there's a few things that are gonna happen you're gonna start to expose certain things you use your hand you can almost run it along the side and you notice there's this part called the chain that literally will just pull right off you just find the seam use your thumb and expose it and then like you have this piece that's good right you can go in and sort of cut out all the fat that's all fat I can add this to the stock I can clean this up and turn it into like little kebabs or stir-fry don't throw it out this is good meat I'm just gonna throw it into the oven where I threw the bones and try to get this flavor into my stock now we're just gonna go through and clean it up right here this is all silver skin that's that's not good it's gonna make this all kind of tough so basically you just take your knife and kind of go in and expose a little bit at the end and then grab it angle your knife upwards and slice down a little meat as you can off of there and do it again now right here you have this thing called the petite filet and this is actually just like a good snack so what I'd like to do is remove it you can keep it on you can trust it that's a nice dinner right there so you keep that you roast that the next day and then just finish cleaning of this guy up remove any hard fat that fats not gonna render down and then on the back side you just got some sort of fat there you want to kind of get rid of and use the back of the knife to just kind of scrape away any unwanted stuff so you got these tails right a lot of people will flip these tails under I'm just gonna cut this flat piece off again you can make little medallions for leftovers this is quality meat to make stir-fry Asian foods leftovers so keep that cut the tail off same thing with that and now I'm left with this nice Center cut I just wanna go under and flip it under three times not like you would tie your shoes do it three times and then tie the knot off and then you essentially take the string wrap your hand around it drop the string right I'll do it again wrap it under and then twist so now you've got it kind of roughly the same shape and we just want to just run it through like every other one we've got it all set up it's tied Chateaubriand nice perfect piece I got a smaller one intentionally because I knew I'm not feeding a crowd today but you get yourself a nice fat one pending on how many people you're gonna feed it was a seven pound roast you still have all of these other pieces what you could do is take that petite filet you can kind of cook this at like medium rare and then you can cook the petit filet it to medium well so you can please everybody who wants kind of differing temperatures but today I'm just gonna cook this about like a medium rare medium season it with salt and we're gonna dry brightness ideally you want a dry brine this the night before if it's a really fat one two days before a half a teaspoon of salt per pound of meat season on all sides and that's gonna go in the refrigerator uncovered and that's gonna kind of break down the fibers to meat make it more tender dry out the skin sort of pull moisture out and then suck it back in from that salt so it's gonna season the meat throughout like if you just cut a knob of the center of the meat that piece should taste salty not just salty from the crust so we're just gonna season up on all sides if you're using table salt the proportions are gonna go down to a quarter teaspoon per pound of meat now this is gonna go in the refrigerator for me I'm gonna do four or five hours I'm gonna let it brine one to two days for a big piece of meat it's gonna be the best I'm getting some nice color here I'm gonna flip everything I got a bowl of the vegetables it's carrots celery onions and a head of garlic that's just roughly chopped what I want to do pour in tomato paste tomato paste is gonna add some depth that's gonna really make this stock delicious just squeeze like a couple tablespoons two or three tablespoons and then just use your hands skins of the onions and all back in the oven everything's nicely browned now I want to get this all into a stockpot oh that's all good stuff that's like bone marrow and beef fat I'm going to keep that now we're just gonna deglaze the pan pour some water in there get a scraper scrape it all up now pour all that goodness straight in now then continue to fill it up till you just cover it with cold water we're gonna add some rosemary and some thyme a couple bay leaf and some peppercorn just like we did with turkey stock we want to bring this up to a gentle simmer and then keep it there we don't want this at a rolling boil we want sort of gentle bubbles making their way up to the surface and we want to cook that for at least four or five hours you cook it longer it's gonna be better as always whenever you cook something like this if you cook it for like two days one or two days on low heat on the back burner of your stove and just make sure you check on it every now and then it's okay to leave that going for a day or two it's just gonna concentrate the flavor and make it more tasty and delicious so I'm gonna shoot for about five hours it gives my beef time to dry brine when this is done we're gonna strain it and then we're going to put it back on the stove bring it to a boil and reduce it down even more and then we're gonna have reduced port and reduced beef stock and we're gonna bring it all together to make a delicious sauce for our Chateaubriand so now we get this on the stove so the stocks been cooking for about six hours and that's good like I said you know this overnight would be better so when you have time and you're kind of planning out your schedule maybe this is something you do a couple days ahead if you make it in advance to the last two to three days in the refrigerator past that you'll need to freeze it so we're just going to strain it first all the big stuff through here and then we have this new guy that I got this is called a China cap or a Xinhua the fine mesh strainer and it's designed for salsas right so designed to be able to us put stuff in there and then push follow that juice out so that's sort of what we're gonna do I just wanna get all the bones and stuff out now so there's all these bits in there that now that they can just squeeze all that good stuff out and what this will do is it won't push all any of that through the strainer strainer will kind of catch all of those smaller bits then what you're left with is just like this gunk it's just that I want to remove off the top so now we've got a lot of stock you probably don't need this much fairer sauce so what you could do is cool this down and save half of it we're just gonna cool this down when it comes down to room temperature we're gonna put the lid on and just throw it in the freezer so that stock probably made 12 cups of stock I've got about 2 quarts here acordes 4 cups I got my port here and then I have my stock a bottle of wine is about three and a quarter cups get it up to a boil reduce it down to a glaze when it's at a glaze consistency like very much like syrup then I'm going to add this and then we're gonna reduce that down till that can coat the back of a spoon and then what we'll do is we'll throw in some butter we have some herbs that have been kind of simmering in this as well and then that butters just going to tie this sauce together and that's gonna be the beautiful thing that kind of takes this delicious Chateaubriand to the next level so now that we have all of this stuff we can talk about this guy's been dry brown and if you can see it's kind of darkened the skin is dried up a little bit I just want to have it dry to make sure there's absolutely no excess moisture on there I'm going to lightly coat it with oil and then lots of fresh cracked pepper since we dry brined it it's plenty salty so we don't need to add any more salt so now this is just gonna go into the oven so I've got my maverick xr-50 this is my leaving thermometer so I'm gonna find the thickest part I'm gonna stick that in about 50 degrees now so it's almost room temperature we're gonna throw it in the oven right now now the strategy behind the meat is we're gonna get that into the 250 degree oven gonna cook there and we're gonna monitor the internal temperature probably gonna take the 30 40 minutes for it to get to an internal temperature of 80 degrees and when we hit that point we're gonna flip it just so it gets an even cooking all around continue cooking it until it reaches an internal temperature of around 115 degrees at that point we want to take it out and we're going to get a roaring hot large kind of wider cast-iron pan or any sort of pan that you have that'll fit it get it super hot and then sear it on all sides and some of that beef fat while all that's happening we're gonna get all of our sauces on the stove we're going to start reducing the port all the way down to a glaze and then we're going to reduce the stock and then kind of get all that stuff going at the same time so we're just going to move over to the stove and get to work so that sauce has such depth it tastes almost like chocolate I'm gonna put any chocolate in there that nuttiness from the wine concentrated creates a depth in that stock that we cooked all day and continue to reduce down man and then we followed some typical sort of rules and roasting we use the thermometers we made sure that we didn't ruin this piece of meat by cooking it wrong we kept track of all of the temperatures melts away in your mouth for me this is one of the most foolproof things to serve on Thanksgiving dinner as the main course make it a steakhouse meal cook it all really fancy make it special pour your heart into it give it love if there is one time to cook with all the love that you have it's for holidays when all of your favorite people are there with you I tell you when you really care about it and you care about those people and you want to feed them right it really changes how you cooked thank you so much for watching as usual man that sauce you've got to try it it takes time obviously but that's kind of what makes it so good in a restaurant it just sits there for a long time get it started let it sit there it's not really doing much so I urge you to try this I have the Christmas plan of attack getting put together now we have sort of almost all the recipes sort of there I'm gonna let you know I'm gonna try and get it out for Thursday so it's all linked up and ready for you guys to download and prepare for the holidays Christmas is a week from today the year is almost over been fantastic with you guys thank you to all my patrons much love to all you that's all that I have see you next time until then take care Merry Christmas and go feed yourself\n"