Chateaubriand
 Chateaubriand roast from the center cut of the short loin | |
| Jinis | Tenderloin cut of beef |
|---|---|
| Panggonan asal | France |
| Digawé | Chef Montmireil named this dish after Vicomte François-René de Chateaubriand |
| Hawa ajangan | Hot 45 to 50 °C (113 to 122 °F) for rare meat served either on a hot plank or on a silver or other type platter |
| Woworan pokok | Tenderloin center cut |
| Variasi | Planked Chateaubriand Chateaubriand Bouquetiere Chateaubriand with Duchesse Potatoes Chateaubriand sauce Béarnaise Chateaubriand sauce Colbert Chateaubriand Maitre d'Hôtel Liée |
Chateaubriand (sok diarani steak chateaubriand ) minangka panganan sing biasane kalebu fillet irisan tengah tenderloin panggang ing antarane loro potongan daging sing kurang dibumboni sawise masak. [1] Nalika istilah kasebut asline nyebutake persiyapan sajian, Auguste Escoffier milih potongan tengah tenderloin Chateaubriand.
Ing gastronomi ing abad kaping 19, steak kanggo Chateaubriand bisa dipotong saka sirloin, lan disajekake nganggo saus suda sing diarani saus Chateaubriand utawa sing padha, sing disiapake nganggo anggur putih lan bawang bombay sing dibasahi demi-glace, lan dicampur karo mentega, tarragon, lan jus lemon . Biasane uga disajikake nganggo jamur. [2]
Referensi
[besut | besut sumber]- ↑ Edward Renold; David Foskett; John Fuller (17 August 2012). Chef's Compendium of Professional Recipes. Routledge. kc. 186–187. ISBN 978-1-136-07862-0.
- ↑ "Gourmet Sleuth - Chateaubriand". Diarsip saka sing asli ing 2012-08-25. Dibukak ing 2020-09-06.