Recipes
Chateaubriand Steak
The story about Chateaubriand steak, takes us back to the Napoleon times. When the chef Montmireil created a special meal in the honour of the Francois Chateaubriand, a writer, diplomat and political figure. This recipe today exists in many versions, but it has survived.
| Preparation time | 50 min |
|---|---|
| Demanding |  |
| Energetic value | 792 kcal / 3311 kJ |
Ingredients
 | 4 |
|---|---|
| 600 g | beef steak |
| 2 teaspoons | Vegeta Beef Stock Powder |
| ½ teaspoon | powdered pepper |
| ½ tablespoon | mild English mustard |
| 3 tablespoons | oil |
| 4 | bread slices or toast |
| Side Dish: | |
| 200 g | Brussels sprouts |
| 200 g | asparagus |
| 40 g | butter, melted |
| 2-3 | cherry tomatoes, cut in half |
| Serving: | |
| 100 g | pears or peach |
Preparation
- Rub the beef steak with Vegeta Beef Stock Powder, pepper and mustard. Cook in hot oil, on mild heat, each side 10 -15 minutes. Let cool and then slice.
- Leave the potato in cold water for about 15 minutes.
- Drain and tap dry using paper towel and then fry in hot oil.
- Cook the Brussels sprouts and asparagus in salted, boiling water. Remove and while still warm cover with melted butter.
- Cook the cherry tomatoes in the hot pan, shortly.
- On hot serving plate, place a slice of warm toasted bread, followed by the slice of beefsteak.
- Over the meat arrange the asparagus and Brussels sprouts with butter.
Serving
Prepared beef steak can be served with potato, tomato and chosen fruit arranged on a lettuce leaf.
Tip
To get the beef steak pink in the middle leave it overnight, smeared with mustard and in oil.
