Recipes Main Courses Beef and Veal Chateaubriand with Shiitake Mushroom Rub
Chateaubriand with Shiitake Mushroom Rub

Chateaubriand with Shiitake Mushroom Rub

Chateaubriand with Shiitake Mushroom Rub is rated 5.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 2
The chateaubriand, a thick steak cut from the beef tenderloin, makes an elegant main course for a dinner for two. Here, it is coated with a simple rub of dried shiitake mushrooms before it is briefly roasted in a hot oven. The flavors in the rub are echoed in a sauce of fresh shiitakes and onions. If you wish, substitute fresh cremini or button mushrooms for the fresh shiitakes. Just a drizzle of white truffle oil provides a luxurious accent to the finished dish. Marsala, a fortified wine from Sicily, has a rich, almost smoky character that complements the earthy mushrooms.

Ingredients:

  • 1 chateaubriand, 1 to 1 1/4 lb.
  • 6 dried shiitake mushrooms, about 1/4 oz. total
  • 1/4 tsp. peppercorns
  • 1/4 tsp. kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. dry Marsala, or as needed

For the sauce:

  • 2 Tbs. unsalted butter
  • 1/2 lb. fresh shiitake mushrooms, brushed
      clean, stems removed and caps cut
       into slices 1/4 inch thick (about 2 cups)
  • 3 or 4 green onions, white portion only,
       thinly sliced
  • 1/4 cup dry Marsala
  • 2 tsp. beef demi-glace
  • Kosher salt and freshly ground pepper, to taste
  • 1 tsp. fresh lemon juice
  • White truffle oil for drizzling (optional)

Directions:

Let the chateaubriand stand at room temperature for about 30 minutes before roasting.

Preheat an oven to 450°F. Oil a flat roasting rack and place it in a roasting pan just large enough to hold the chateaubriand.

Remove the silver skin and most of the surface fat from the chateaubriand. Using kitchen twine, tie at 2-inch intervals along the length of the meat.

Break each dried mushroom into 2 or 3 pieces, and remove and discard the hard stems. In a spice grinder, combine the mushrooms and peppercorns and process until finely ground. Pour into a small bowl and add the salt, olive oil and the 1 Tbs. Marsala. Stir well to form a paste. If needed, add a little more Marsala to make the mixture stick together. Press the mushroom mixture evenly over the surface of the chateaubriand. Transfer to the prepared pan.

Roast until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F for rare to medium-rare, 30 to 35 minutes. If the mushroom crust seems to be overbrowning, place a small piece of aluminum foil over the top of the roast during the last few minutes of roasting time.

Transfer the meat to a warmed platter and tent with foil. Let rest for 10 minutes.

Meanwhile, make the sauce: In a fry pan over medium-high heat, melt the butter. When it begins to foam, add the fresh mushrooms and sauté until they release their liquid, 2 to 3 minutes. Reduce the heat to medium-low, add the green onions and cook for 2 minutes. Add the Marsala, demi-glace, salt and pepper and stir to combine. Cook for 2 minutes more to blend the flavors. When ready to serve, add any accumulated juices from the platter and the lemon juice and heat through gently.

Transfer the chateaubriand to a carving board and remove the strings. Cut across the grain into slices 1/2 inch thick. Fan the slices on a warmed platter or warmed individual plates and drizzle with a few drops of truffle oil. Spoon the mushrooms and sauce alongside the meat and serve immediately. Serves 2.

Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
Rated 5 out of 5 by from A tradition! This dish has become a tradition in my house for the holidays. Easy to make, and can be prepped ahead of time. Absolutely delicious, and all my guests rave about it!
Date published: 2015-12-24
Rated 5 out of 5 by from always a nice impressive dish for company I stumbled upon this recipe several years ago and have made it at least 6 times since then. Guests are always impressed with its look and taste. We use a food processor to chop our shiitakes and other ingredients for the coating and we have substituted fresh shiitakes for the dried ones for the coating. The substitution makes it a bit sticker and thinner coating-wise, but otherwise, the taste is the same. We do like to double our sauce, but it isn't necessary.
Date published: 2013-01-13
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