Chateaubriand with Carmelized Onion Pan Sauce
If you like to cook as much as I do, every so often, all the elements come together, and you create something so sublime and delicious, that you almost have to pinch yourself to double check and make sure that you actually did make it. This Sirloin is one of those dishes. We had this for dinner last night, and it was beyond a doubt, the best sirloin I’ve ever had. Ever. Mr. Man at one point commented (to my embarrassed pleasure), that he would pit this chateaubriand against a steak at Ruth’s Chris – that he felt it was that good.
The inspiration for the steak started with this post I saw over on The Paupered Chef. In his post he talks about a steak cooking process using a slow carmelization rather than a quick sear. Because of the thickness of the chateaubriand, I thought it seemed well suited to a slower cooking process. The trick with this method I found, is to cook the meat evenly, so you don’t end up with one side of the steak being more done than the other. I wasn’t able to get mine exactly evenly done on both sides, as you can tell from my picture, but it did come out pretty close. You could probably use a thinner cut of meat if you had to, a regular sirloin cut, perhaps – just reduce the cooking times (dramatically).
Although the steak was delicious, what really made this dish was the pan sauce. The slow cooking process gave an ample amount of fond, creating such a wonderful and complex addition to the pan sauce. In fact, the pan sauce was so delicious that we all ended up using pieces of the crusty bread I had made to sop it up, so as to savor every last drop. Even Miss Thing, who normally doesn’t like onions, was chowing down with gusto on it.
- 1 – 2-3 inch thick chateaubriand cut sirloin
- 1 large onion; diced
- 6 tbs Butter; divided
- 4 cloves garlic, minced
- 1/8 cup Fresh Cilantro; finely chopped
- 1/2 cup White Wine
- 1 lemon; juiced
- Fresh ground black pepper
- Kosher Salt to taste
- An hour or so before cooking, generously salt and pepper both sides of the chateaubriand and allow to come up to room temperature.
- Melt 2 tbs of the butter in a heavy skillet over low heat (recommend cast iron)
- Place the chateaubriand in the pan. Cook on low for 15 minutes.
- Flip steak, and cook for an additional 10 minutes.
- Insert a probe thermometer, and continue cooking (flipping every five minutes or so to ensure even cooking) until internal temperature reaches 130°.
- Remove steak from pan and cover with foil to rest
- To make the pan sauce, add the white wine to the pan and deglaze
- Increase heat to medium and reduce wine by 1/2
- Add the remaining butter and the onions
- Cook onions, stirring occassionally, until golden brown and carmelized; about 3-5 minutes
- Stir in the garlic, lemon juice and cilantro and Kosher Salt to taste and heat for about 1 minute
- To serve, spoon the sauce over the Chateaubriand