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Beef chateaubriand with roasted vegetables

Beef chateaubriand with roasted vegetables, Prescriptions, Any category, Any kitchen, Main dishes, French cuisine

Ingredients portion 2

Eggplant 180 g

Tomatoes 240 g

Shallots 1 piece

Beef loin 380 g

Garlic 2 cloves

Fresh rosemary 8 g

Parsley 5 g

White mushrooms 60 g

Cream 30% 150ml

Mozzarella cheese 60 g

Butter 10 g

Sunflower oil 40 ml

Olive oil 30 ml

White dry wine 30ml

Water 50 ml

Salt to taste

Ground black pepper to taste

Demiglass sauce 10 g

Cooking instructions 25 minutes

1 Roast the beef whole on all sides for 4-5 minutes in the sunflower oil; place on a baking tray, salt and pepper and bake at 180 degrees for 15-18 minutes.

2 Cut the aubergines and tomatoes into 0.5 cm rings; salt the aubergines on both sides, leave for 5-7 minutes until bitter, then blot the extracted juice with a paper towel.

3 Fry the aubergines on each side for 2 minutes in a hot frying pan with a mixture of sunflower oil and olive oil (1:1 ratio).

4 Place the aubergines and tomatoes alternately overlapping on the tray with the meat, sprinkle with the finely chopped garlic and rosemary, salt and pepper, sprinkle with grated mozzarella and bake with the beef at 180 degrees for 7 minutes.

5 Finely dice the shallots, dice the porcini mushrooms into 1 cm x 1 cm cubes and fry in butter for 2 minutes over a medium heat; dilute the demi-glace in 50 ml hot water until smooth.


6 Add the white wine, cream and demi-glace sauce to the onions and mushrooms and stew over a medium heat for 3 minutes until thickened; at the end, add the finely chopped parsley herbs, salt and pepper.

7 Cut the beef into 8 pieces, place in the centre of the plate, arrange the garnish, pour the sauce over the meat, garnish with a sprig of rosemary and serve.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .