Impress your significant other with this classic French Châteaubriand recipe for two that features beef tenderloin, potatoes, and …
source
Classic French Châteaubriand Recipe for Two



Impress your significant other with this classic French Châteaubriand recipe for two that features beef tenderloin, potatoes, and …
source
I read somewhere that chateaubriand was originally wrapped in a "lesser meat", but didn't say what the "lesser meat" was. Lost to antiquity…??? Does anyone have the very ORIGINAL recipe for Chateaubriand…???
i would recommend making the sauce last. its raw egg at around 30..40°C. would not let this sit for long bcs of potential salmonella.
Please show this video to the famous Bern's Steakhouse in Tampa. They do NOT KNOW HOW TO PROPERLY PREPARE or SERVE this dish! They just bring you a chunk of meat, not sliced and no Bearnaise sauce!!!
Thank you Chef
Great meal…thank you for teaching us.
That is Amazing! The only things is for such perfection we need you!
Good video, really like your style. Just so you know however, the center cut is the Chatea here in the US. Classically in France the Chateau comes from the head end of the Loin. jacques pepin has a video where he goes over this. Just want you to be perfect haha.
Hi Billy. Loved this video. I watch all of your videos and cook your recipes more than any other chef/youtuber.
What I liked about this video even more than others is the 'meal' aspect. It wasn't one thing. You brought together the concept of 'timing' and 'combining flavor profiles' along with a great preparation of the protein.
I feel like chef's have a unique understanding of flavor profiles such as in the book 'The Flavor Bible' and I would totally look forward to your take on meals kind of like how you did here. Combining a great side with a sauce and the protein.
Looking forward to what you come up with. 🙂
😎👌🌹
It doesn’t have to be a holiday for me to cook this dish. I usually use little golden potatoes. Thanks for all the teaching skills. Thanks for sharing.
Absolutely making this on valentine’s
This channel is one of the few things left in entertainment (infotainment?) that makes me smile anymore. Chef Billy is a treasure.
Would you stop wasting food! It hurts me to watch those precious potatoes being slaughtered!
Your face at the end of the video said it all!! Perfection!
OMG – THANK you … (only 1 min 39 in) for doing that with the beef … I had totally forgotten how my Grandad showed me how to do that! It's been bothering me for YEARS and he's not here anymore to ask. THANK YOU, thank you, THANK you!!!!
Hello Chef Parisi, great video a must-try recipe, thank you for sharing. Love your Wolf Cooktop. Best regards.
Looks delicious. Only pronlem I see is having to go to McD's because I'm still hungry
Billy, thoughts on using sous vide for the tenderloin?
Utterly amazed every time that you only take one bite and then vanish without plate in hand. Will power!
So awesome Billy, bravo. I’m a home cook and totally agree with your philosophy on the fundamentals of cooking. Thanks for furthering my at home cooking knowledge!!
Nice dish and you have one clean kitchen !
What about that silver skin?