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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.


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
100 g pears or peach

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons50 min

  • 1 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.
  • 2 Leave the potato in cold water for about 15 minutes.
  • 3 Drain and tap dry using paper towel and then fry in hot oil.
  • 4 Cook the Brussels sprouts and asparagus in salted, boiling water. Remove and while still warm cover with melted butter.
  • 5 Cook the cherry tomatoes in the hot pan, shortly.
  • 6 On hot serving plate, place a slice of warm toasted bread, followed by the slice of beefsteak.
  • 7 Over the meat arrange the asparagus and Brussels sprouts with butter.


To get the beef steak pink in the middle leave it overnight, smeared with mustard and in oil.


Prepared beef steak can be served with potato, tomato and chosen fruit arranged on a lettuce leaf.

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