The steak with a good name
Actually, the Frenchman Francois Rene de Châteaubriand (1768- 1848) was a writer and statesman. However, he became famous for a steak that bears his name and that his chef invented separately for him – or rather for him and his lady of the heart. The Châteaubriand is the first two-man steak in history.
The crust – no art
To give the meat the desired brown crust, dry it before frying and sear it all over in very hot oil. Then lower the temperature and finish frying the steak. If the temperature is too high, it will burn on the outside but remain raw on the inside. Salt steaks only after frying, because salt draws water from the meat. This would make the meat tough.
1. dry the meat, season with pepper, rub with a little oil.
2. melt butter, skim off the settled whey.
3. rinse watercress and leaf lettuce, clean, pluck. Peel the shallot, chop.
Mix pepper, salt, wine vinegar, sugar, shallot cubes and oil to make a marinade.
Sear steaks in a heavy frying pan on each side, then roast on each side over medium heat for about 5 minutes. Rest briefly, season with salt.
Whip yolks with vinegar, a tablespoon of lemon juice and salt in a bain-marie until creamy. Fold in butter drop by drop. Remove the water bath from the heat. Fold in kitchen herbs and pepper.
7. dress the lettuce with the marinade, d
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