Anyone smooked and finished a Beef Tenderloin without sauceand having a good to great crust?
I am a newbie to this forum and waiting for my 009 to arrive,but not new to Queing'Jimmy
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Well it's a challenge since you're mixing techniques. MOST steaks are better off grilled to get that good crust.
You could smoke it for a while then crust the outside. Just do a search on "smoke steak" and you'll get some great ideas.
If you do that, without sauce, it won't be Chateaubriand, but you knew that.
You could smoke it for a while then crust the outside. Just do a search on "smoke steak" and you'll get some great ideas.
If you do that, without sauce, it won't be Chateaubriand, but you knew that.
quote:The Chateaubriand steak is a thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by his personal chef, Montmireil, for vicomte François-René de Châteaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years[citation needed]. This cut is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions. A Chateaubriand is grilled "barded", which means that it is cooked with a strip of bacon or lard around it to keep it moist. It is served medium-rare, never well done, with a sauce.
Yep you are right on.And I have about figured out what I will have to do to get what I want. I'll follow up here with the results.
Jimmy
Jimmy
I love Chateaubriand and I would not even think of putting it in by beloved smoker. Stick to a grill. The best I ever had is at Alt Landstuhl (that translates to Old Landstuhl) in Landstuhl, Germany. Landstuhl is always in the news as it is the biggest US military hospital outside of the US. I have not been there in a few years because it is about $60 for two people. Let us know what you decide. In Germany, they bring it to your table, slice it in front of you, put it on toasted bread, and then top it with a brown gravy. You would also be served fries and vegetables. Good luck.
In other words, pretty much the same way they serve schnitzel.