In today’s Meals on Mission, Chef Clements takes us through how to make a chateaubriand with parsnip puree and mushroom red wine sauce.
This is an amazing holiday dinner plate that will leave everyone at the dinner table wanting more.
Ingredients:
Tenderloin
Parsnips
Milk
Beef Base
Mushrooms
Red Wine
Salt
Pepper
Oregano
Basil
Thyme
Onion Powder
Garlic Powder
Worcestershire sauce
Directions:
Cut up your parsnips and add those to a pot along with some milk. Let them cook until the parsnip is tender before putting them into a blender to make the puree.
Next, quarter your cremini mushrooms. Choose your red wine, and a good rule to go by when picking your red wine is making sure it’s one you would want to drink. Grab a little bit a beef base, peppercorn and bay leaf. Add the red win, beef base, peppercorn and bay leaf to a pot. You’re going to let that simmer and reduce into almost half. When that’s done, take the bay leaf out and add the mushrooms.
Chateaubriand is just a fancy name for the tail part of a tenderloin. You’re going to want to tie up the tenderloin to have the tail tucked underneath, but if you can’t do that then ask your butcher to tie that for you.
Before you start getting the meat ready, you’ll want to pre-heat your oven to 300 degrees Fahrenheit.
All you’ll need to do to prepare the meat is take a little bit of Worcestershire sauce over the top of the meat and then add a dry rub that is salt, pepper, oregano, basil, thyme, onion powder and garlic powder. Make sure the meat is nice and coated.
While the dry rub and Worcestershire sauce is setting, heat up a pan on the stove to sear the meat. The best pan to use would be an oven safe one if you have it so you can just put it right in the oven to roast. Pull out the meat when the temperature is between 115-118 degrees Fahrenheit.
Cut off the ties on the meat.
All that’s left after that is plating the meat. Put down your parsnip puree first, add the meat and then add the sauce.
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