It’s sirloin. A cow only weighs five to six pounds. Chateaubriand beef is named after Chateaubriand, a famous French politician and the founder of French romantic literature. This gentleman likes thick filet mignon, roasted slowly at a low temperature. Until the outside is soft and soft, the inside is still tender and red.

How to make Chateaubriand Steak

All parts of beef can be used. There is a popular science lesson at the end of the recipe. Quickly wash and drain the water, and use kitchen paper to absorb the blood. If The steak bought in the market is very thick. You can beat it with the back of a knife to make the beef softer. It is best to use freshly ground black pepper to sprinkle black pepper on both sides of the steak. It is more fragrant. You can also use no black pepper.

A little salt because you will be making the sauce later, so you can add less salt and spread evenly, then drizzle with olive oil, peanut oil, and corn oil and spread evenly. Heat a non-stick pan that is not Teflon-coated. The non-stick pan can be burned until it smokes. The Teflon coating will release highly toxic substances when the temperature exceeds 260 degrees Celsius. So it is better not to use the Teflon-coated non-stick pan to fry steak. Put the steak into the pan and press it with tongs. Press down to ensure the beef is evenly heated.