John Myers
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Chateaubriand with Port Onions and Polenta and White Bread Sandwiches
The perfect chateaubriand with port onions and polenta and white bread sandwiches recipe with a picture and simple step-by-step instructions.
Polenta and white bread sandwiches
- 0,5 Pc. Baguette
- 1 tbsp Butter
- 1 tbsp Peanut oil
- 1 Pc. Rosemary sprig
- 200 ml Milk
- 80 g Polenta
- 1 Pc. Egg
- 3 tbsp Freshly grated Parmesan
- 3 tbsp Pine nuts
- Nutmeg
- Salt and pepper
Port onions
- 300 g Shallots
- 1 tbsp Butter
- 1 tbsp Honey
- 2 tbsp Balsamic vinegar
- 100 ml Port wine
- 500 ml Red wine
- 1 Pc. Sprig of thyme
Brown sauce
- 1 kg Calf bones
- 300 g Root vegetable
- 5 tbsp Tomato paste
- 1 l Red wine
- 1 l Fund
- 2 leaf Laurel
- 1 tsp Pepper
- 3 Pc. Juniper berries
- 3 Pc. Pimento
- 2 Pc. Cloves
- 3 tbsp Peanut oil
- 1 tbsp Liège delicatessen spread
Chateaubriand
- 1,2 kg Beef fillet
- 2 Pc. Rosemary sprigs
- 2 Pc. Sprigs of thyme
- 3 tbsp Peanut oil
- Salt and pepper
Polenta and white bread sandwiches
- Cut the baguette or ciabatta into approx. 0.5 cm thin slices. Bring the milk with the butter to the boil, stir in the polenta and let it swell. After about 10 minutes, stir in the egg and Parmesan and season with nutmeg, salt and pepper. Roast the pine nuts and stir in as well. Brush the bread slices thickly with the mixture and bake in a pan with butter, peanut oil and rosemary until golden brown.
Port onions
- Peel off the shallots and fry them in butter, add the honey and caramelize nicely. Deglaze with port wine and fill up with wine, add thyme. Reduce over medium heat.
Brown sauce
- Sear the bones in oil, add the root vegetables (carrot, onion, celery, parsley root) and caramelize. Stir in the tomato paste and deglaze with red wine. Top up the stock, add the spices and simmer gently for 4-5 hours. If necessary, fill up with a little water. Strain the sauce and let it simmer for a good hour. Finally, season to taste with a spoonful of apple cabbage (delicacy spread).
Chateaubriand
- Season the fillet with salt and pepper and sear it on both sides in a roasting pan. Add herbs and use the thermometer (set to 55 degrees core temperature) to slide into the warm tube at about 50 degrees. Each oven has a slightly different temperature. Depending on the oven, this takes about 4-5 hours. At the beginning, the temperature rises quite quickly, thanks to the hot roaster.
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