Chateaubriand with Shiitake Mushroom Rub
The chateaubriand, a thick steak cut from the beef tenderloin, makes an elegant main course for a dinner for two. Here, it is coated with a simple rub of dried shiitake mushrooms before it is briefly roasted in a hot oven. The flavors in the rub are echoed in a sauce of fresh shiitakes and onions. If you wish, substitute fresh cremini or button mushrooms for the fresh shiitakes. Just a drizzle of white truffle oil provides a luxurious accent to the finished dish. Marsala, a fortified wine from Sicily, has a rich, almost smoky character that complements the earthy mushrooms.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Chateaubriand with Shiitake Mushroom Rub
Review 1 for Chateaubriand with Shiitake Mushroom Rub
mantarae
,MI
January 12, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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always a nice impressive dish for company
January 12, 2013
I stumbled upon this recipe several years ago and have made it at least 6 times since then. Guests are always impressed with its look and taste. We use a food processor to chop our shiitakes and other ingredients for the coating and we have substituted fresh shiitakes for the dried ones for the coating. The substitution makes it a bit sticker and thinner coating-wise, but otherwise, the taste is the same. We do like to double our sauce, but it isn't necessary.
Pros: Appearance, Impressive, Will Make Again
Review 2 for Chateaubriand with Shiitake Mushroom Rub
Anonymous
river edge, nj
February 18, 2011
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Easy to follow recipe - Spectacular results
February 18, 2011
As long as you have a little coffee grinder for grinding the dried shiitakes, this is a very simple recipe, and the flavor and tenderness it gives the meat is worth the effort. I made a gravy using the ws beef demi-glace and lots of fresh shiitake mushrooms, and all of my guests thought it was fantastic. I'm sure a homemade demi-glace would be better than the ws brand, but ws does make an acceptable substitute for the time-challenged. This will be my permanent chateaubriand recipe.