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Chateaubriand a la Bouquetiere with Marchand de Vin Sauce (Emeril Lagasse) Recipe

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Chateaubriand a la Bouquetiere with Marchand de Vin Sauce (Emeril Lagasse)
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Ingredients
27
Count
Nutrition
1036
Calories
Total time
138
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Combine the vegetables, oil, ground black pepper, and salt in a baking dish, and toss to coat evenly. Roast until the vegetables are tender, stirring occasionally, about 45 minutes. Remove from the oven and cover to keep warm.
  3. Increase the oven temperature to 425 degrees F.
  4. Rub the olive oil evenly over the meat and season with the cracked black pepper and kosher salt. Coat the meat evenly with the herbs, pressing firmly onto the meat.
  5. Heat a large skillet over medium heat. Add the meat and sear on all sides, 6 to 7 minutes. Transfer to a roasting pan and roast to desired doneness, 20 to 22 minutes for medium-rare (125 degrees F on an instant-read thermometer). Remove from the oven and let rest for 5 minutes before serving.
  6. To serve, cut into 4 thick slices and place 2 slices on each plate. Arrange the vegetables around the meat, and serve with the sauce.
  7. Marchand de Vin Sauce:
  8. Season the meat evenly with 1/2 teaspoon each of the salt and pepper.
  9. Heat the oil in a medium heavy pot over medium-high heat. Add the meat and cook, stirring, until evenly browned, about 6 minutes. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the red wine and stir to deglaze the pan. Bring to a boil, add the bay leaf and remaining 1/2 teaspoon each of salt and pepper and cook until reduced to 1/4 cup in volume, about 10 minutes. Add the thyme veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half and the mixture coats the back of a spoon, about 1 hour.
  10. Remove from the heat and strain through a fine mesh strainer, reserving the meat for another use. Over low heat, add the butter, one piece at a time, whisking constantly to incorporate. Remove form the heat and adjust seasoning, to taste. Serve immediately.
  11. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1035.62 Kcal (4336 kJ)
Calories from fat 394.77 Kcal
% Daily Value*
Total Fat 43.86g 67%
Cholesterol 179.7mg 60%
Sodium 3036.91mg 127%
Potassium 2458.75mg 52%
Total Carbs 70.77g 24%
Sugars 32.33g 129%
Dietary Fiber 15.79g 63%
Protein 71.76g 144%
Vitamin C 72.3mg 120%
Vitamin A 0.4mg 14%
Iron 6.8mg 38%
Calcium 269.7mg 27%
Amount Per 100 g
Calories 64.79 Kcal (271 kJ)
Calories from fat 24.7 Kcal
% Daily Value*
Total Fat 2.74g 67%
Cholesterol 11.24mg 60%
Sodium 190mg 127%
Potassium 153.83mg 52%
Total Carbs 4.43g 24%
Sugars 2.02g 129%
Dietary Fiber 0.99g 63%
Protein 4.49g 144%
Vitamin C 4.5mg 120%
Iron 0.4mg 38%
Calcium 16.9mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 24
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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