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CHATEAUBRIAND STEAK INSPIRED BY THE MATRIX

Picture for Chateaubriand Steak inspired by The Matrix

10,945,208 views  Joe Pantoliano has portrayed a bevy of characters with questionable hairpieces, questionable facial hair, and a complete lack of morality or empathy. This week's villainous snack is no exception - Cypher is pure Pantoliano, and only he could make talking with your mouth full still seem appetizing. Scheme along with your favorite shady compatriot as we enjoy this week's less flavorful, but nevertheless indulgent steakhouse classic.

US

original

metric

INGREDIENTS

Beef Tenderloin Sear

beef tenderloin

1 beef tenderloin

Kosher salt

Kosher salt

Ground pepper

Ground pepper

Vegetable oil

Vegetable oil

Shallots

Shallots

Chicken stock

Chicken stock

Red wine

Red wine

Butter

Butter

Cippolini onions

Cippolini onions

Butcher’s twine

Butcher’s twine

Beef Tenderloin Reverse Sear

beef tenderloin

1 beef tenderloin

Kosher salt

Kosher salt

Ground pepper

Ground pepper

Vegetable oil

Vegetable oil

Mushrooms

Mushrooms

Thyme

Thyme

Crushed garlic

Crushed garlic

Sherry

Sherry

Chicken stock

Chicken stock

Butter

Butter

Parsley

Parsley

Butcher’s twine

Filet Mignon

filet mignon steak

1 filet mignon steak

Kosher salt

Kosher salt

Ground pepper

Ground pepper

Vegetable oil

Vegetable oil

garlic clove

whole garlic clove

Thyme

Thyme

Chicken stock

Chicken stock

Parsley

Parsley

Capers

Capers

Lemon zest

Lemon zest

Olive oil

Olive oil

DIRECTIONS

Beef Tenderloin Sear

1.

Begin by trussing your filet mignon cut (see episode for how-to), then salt liberally with kosher salt and black pepper. Place in the fridge for 24 hours.

beef tenderloin

1 beef tenderloin

Kosher salt

Kosher salt

Ground pepper

Ground pepper

Butcher’s twine

Butcher’s twine

2.

Heat some vegetable oil in a stainless steel roaster until it just starts to smoke and then drop the beef inside. Let it sit for a solid 2-3 minutes to develop some good color on the outside. Flip and sear on the other side.

Vegetable oil

Vegetable oil

3.

Insert temperature probe into the beef and place in a 450°F oven.

4.

While beef is in the oven, place some cippolini onions into a bowl and place in the microwave for 1 minute. Toss them in some vegetable oil and then add them to a preheated baking sheet. Place in the oven for a few minutes and flip once they get brown and return to oven for a few more minutes.

Cippolini onions

Cippolini onions

Vegetable oil

Vegetable oil

5.

Remove tenderloin from the oven after 20-25 minutes, or once the internal steak temperature is 115°F. Let rest for at least 10 minutes.

6.

To the roaster pan, add grated shallots, chicken stock and red wine then boil it down to a syrup consistency. Turn off the heat and add butter. Whisk together and you’ve got a pan sauce.

Shallots

Shallots

Chicken stock

¼ cup Chicken stock

Red wine

¼ cup Red wine

Butter

1 tbsp Butter

7.

Plate with cippolini onions and pan sauce. Serve and enjoy.

Beef Tenderloin Reverse Sear

1.

Begin by trussing the tenderloin (see episode for how-to), then salt liberally with kosher salt and black pepper. Place in the fridge for 24 hours.

beef tenderloin

1 beef tenderloin

Butcher’s twine

Kosher salt

Kosher salt

Ground pepper

Ground pepper

2.

Place beef on a rack on top of a stainless steel roaster and place in a 225°F oven for 2-3 hours or until internal temperature reaches 115°F.

3.

Add some vegetable oil to a pan and sear the outside of the tenderloin on each side.

Vegetable oil

Vegetable oil

4.

Once seared, remove from pan and set aside for 10 minutes to rest.

5.

Add some chopped mushrooms, thyme, and minced garlic to the pan you seared the tenderloin in. Add a little sherry and chicken stock, then mix until a syrup consistency forms. Turn off the heat and add butter and whisk until well combined.

Mushrooms

Mushrooms

Thyme

1 tbsp Thyme

Crushed garlic

1 clove Crushed garlic

Sherry

Sherry

Chicken stock

¼ cup Chicken stock

Butter

1 tbsp Butter

6.

Cut tenderloin, add mushrooms and sauce, then top with parsley. Serve and enjoy!

Parsley

Parsley

Filet Mignon

1.

Season your filet with salt and ground pepper.

filet mignon steak

1 filet mignon steak

Kosher salt

Kosher salt

Ground pepper

Ground pepper

2.

Add vegetable oil to a hot pan and then add your filet mignon. Sear on all sides evenly to form a good crust.

Vegetable oil

Vegetable oil

3.

Add in garlic, thyme, and a little bit of chicken stock. Reduce the heat and let the steak come up to temperature (115°F). Remove from pan and let rest.

garlic clove

2 whole garlic clove

Thyme

1 sprig Thyme

Chicken stock

Chicken stock

4.

Make the gremolata: Mix together equal parts parsley, capers, and lemon zest.

Parsley

Parsley

Capers

Capers

Lemon zest

Lemon zest

5.

Slice across the grain, top with gremolata, and spoon some sauce from the pan around the plate along with some olive oil.

Olive oil

Olive oil

6.

Serve and enjoy!

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