Chef notes
When I think of Nevada, I think of Las Vegas — which means rich taste and flavor! A chateaubriand encompasses all of that. The center cut of the most expensive type of beef roasted and sliced medium-rare is perfect. In addition, Nevada has a large Basque population and this is one of their state dishes. Nevada is also one of the countries largest producers of onions and what goes better with a great steak than crispy onion rings?
Special equipment: Cast iron pan, sheet pan with resting rack, deep fat fryer (for the onion rings), a blender and a sieve.
Technique tip: When preparing the chateaubriand, make sure your pan is very hot so that you get a great sear and let the meat rest before slicing.
For the onion rings, make sure you get an even coat of flour, egg wash and panko breadcrumbs so the rings are covered well.
Swap option: Can use a lamb loin instead of beef filet, another type of breadcrumb for panko and milk instead of cream for a lighter soubise.
Ingredients
- 1 pound beef filet tenderloin
- Salt, to taste
- Pepper, to taste
- 1/4 cup oil
- 3 sprigs thyme
- 3 tablespoons butter
- 1 onion, sliced 1/4-inch thick
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt, plus extra to taste
- 1 egg
- 1 cup milk
- 3/4 cup panko breadcrumbs
- 1 whole onion, skin on
- 1/4 cup heavy cream
- 2 tablespoons salt
- 2 tablespoons oil
Preparation
Chateaubriand:
1.Preheat oven to 400°F.
2.In a large cast iron skillet, heat oil until very hot. Aggressively salt and pepper the beef tenderloin. Sear it on all sides on the skillet and then place in oven for 10 to 12 minutes.
3.Remove, baste and cover with butter and thyme. Remove from pan and place on roasting rack and let rest for 15 minutes before slicing.
Onion rings:
1.Mix together flour, baking powder and salt.
2.Whisk egg and milk in a different bowl.
3.Dredge onion rings in flour mix then place in egg mix, and then coat in panko breadcrumbs.
4.Fry onion rings in fryer at 365°F until golden.
Onion soubise:
1.Preheat oven to 300°F.
2.Coat onion skin in oil and salt and roast onion with the skin on (this locks in the moisture) for 2 hours. When tender, remove from oven and take off skin.
3.Place onion flesh into blender with cream and puree until fine. Add salt to taste. Place liquid through a sieve to get a smooth puree. Plate onion rings and beef and drizzle with soubise.
