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I have read 425 F in the oven for 40-50 minutes. Does searing it help for 2 mintutes prior to that?
I say yes. Get the pan SMOKING hot, brown it off quick and toss it in the oven.
One trick to a better end result is to let the meat come up to room temperature before cooking it. I actually water bath it in a freezer bag to about 90-100* first.
I also believe in sticking a thermometer probe in there as well. Why not use it? Pride? lol
Beef Tenderloin as in Châteaubriand is a small roast extravagantly cut from the center of the beef tenderloin. In the 200 years since it was first prepared by the Vicomte de Châteaubriand's chef, Montmireil, we seem to have lost it's exact dimensions. Some people will tell you that it can be as little as 1-1/2 inches thick, which is essentially a tenderloin steak, and not châteaubriand. There is even disagreement in really old cookbooks, though, in which the meat ranges from three to five inches thick, and weighs 12 to 16 ounces. It should serve two to three.
Because of its thickness, cooking châteaubriand requires care, to avoid overcooking the outside while leaving the center raw. Legend has it that Montmireil placed his master's roast between two other cuts of tenderloin, burnt both the outside meats to a crisp, and threw them away, leaving the Vicomte's portion evenly pink through and through. (We often ask ourselves, where all the really innovative chef's have gone?)
For our purposes, you would roast the meat in a hot oven, or grill it or broil it (turning occasionally), until it reached an internal temperature of 130°F (54°C), which, after a short rest, would produce a medium-rare châteaubriand.
Hot over, short cooking time. + a very very good wine with it; like a Cab or Merlot...
475 F for 15 minutes turn down to 325 F then cook to internal temperature. I use a digital dual probe. Do not like metal meat thermometers. Use a glass one if you don't have a probe. Don't try to wing it with a filet by touch. Also, refrigerator age three (3) days in original packaging, let warm to room temperature for an hour before cooking. Don't cut into it until it has rested out of the oven for 10-15 minutes.
I roll mine in crushed black pepper and nothing else.
Last edited by Wilson513; 10-28-2011 at 08:35 AM..
most important: high temp (oven, grill or broiler) do not over cook and make sure the meat is room temp before cooking. HW does it the way I do.
Nita
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