Chateaubriand with Shiitake Mushroom Rub
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).
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).