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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Recipe: Chateaubriand Roast with Bordelaise Sauce

On December 5,2019 In roasting , beef , holidays , recipes & techniques , entertaining

No roast is more elegant than a Chateaubriand Roast. Even with a simple preparation, this roast is exquisite. 

Chateaubriand is cut from the center of the whole tenderloin. One of the most versatile and highly prized of all beef roasts, tenderloin is leaner than most and tender beyond belief.

This roast, paired with a rich and flavorful Bordelaise sauce, will be the perfect centerpiece for an intimate dinner party or Sunday supper. 

Beef-Chateau-Roast

Ingredients

 

For the Roast:

1 (2 lb.) Chateaubriand Roast, brought to room temperature
1 Tbsp. extra virgin olive oil
1 tsp. coarse salt
1/2 tsp. freshly ground black pepper

For the Bordelaise Sauce:

3 Tbsp. butter
1 onion, chopped
2 carrots, sliced in rounds
2 cloves garlic, cut in half
4 peppercorns
1 bay leaf
1 1/4 cups beef broth
Thyme
Salt
2 Tbsp. flour
1/2 cup dry red wine
1 Tbsp. parsley, chopped
 

Directions

  1. Preheat oven to 425°F. Dry the roast with paper towels. Rub the roast all over with olive oil, and season generously with coarse salt and freshly ground pepper. Roast for about 25 minutes for medium-rare.
  2. While the roast is in the oven, melt the butter in a heavy skillet and sauté the onion until transparent. Add the carrots and cook until soft.
  3. Place garlic, peppercorns, and bay leaf in cheesecloth bag. Add to pan along with 1 cup of beef broth. Boil until broth has been slightly reduced, about 10 minutes, then season with thyme and salt.
  4. Remove cheesecloth bag and put mixture through a coarse strainer. Return to pan.
  5. Meanwhile, dissolve flour in the other 1/4 cup of broth and add gradually to sauce. Stir constantly until sauce thickens, then add the wine. Reduce heat and allow to simmer until ready to serve, then sprinkle chopped parsley on top.
  6. Remove from oven and let rest for 10 minutes before carving. Transfer to a warmed serving platter. Serve with Bordelaise Sauce.
 
Have you ever had a Chateaubriand roast? What is your favorite beef roast? What do you serve at your holiday celebration? What is your favorite pan sauce recipe?

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