Recipe: Chateaubriand
Recipe Author: Emeril Lagasse
Found on: foodnetwork.com
Whittlerz.com Search Criteria:
- Ingredients I Want:
- beef tenderloin
- Ingredients I Don't Want:
- bread
- pasta
The Selection
There was no Sunday Recipe last week since it was Valentines day and love has a higher priority than my unique Sunday recipe streak. My wife's favorite is Manicotti, which we already had back on Mothers Day. So there will be exceptions to the mission of never eating the same meal twice on Sunday's.
It's been a little over a month since having some type of steak and I had a huge craving this morning. While searching whittlerz.com, I found a Chateaubriand recipe. Not something we have had before and looked like a great dish to satisfy the craving.
The goal of "turning" vegetables is to ensure they cook evenly, and to create something that is pleasing to the eye. My search also turned up an article on the Huffington Post describing this as a painful process to learn for vegetables that were deemed less than desirable by French chefs. I found a great YouTube video showing the turning process for multiple types of vegetables. Interesting that the chef on the video also talked about the process as "whittling" the vegetables. Ironically, we use a search site called "whittlerz.com" to find recipes most Sunday's.
To "turn" the vegetables, I ended up using a serrated pairing knife. Even though it was sharp, it took an hour to complete this process for 4 carrots, 1 turnip, and 4 potatoes. I can't say that I got the hang of it. It's definitely a tough process and ends up wasting quite a bit of the vegetables. So much for the French.
I learned an interesting cooking technique this week. Perhaps I will make cooking techniques as the criteria for finding future Sunday recipes.
It's been a little over a month since having some type of steak and I had a huge craving this morning. While searching whittlerz.com, I found a Chateaubriand recipe. Not something we have had before and looked like a great dish to satisfy the craving.
The Preparation
Instructions for preparing the steak were pretty straight forward. For the vegetables, the recipe asked to "turn" them into football like shapes. I had to do a little internet research on this one to find a particular technique to use.The goal of "turning" vegetables is to ensure they cook evenly, and to create something that is pleasing to the eye. My search also turned up an article on the Huffington Post describing this as a painful process to learn for vegetables that were deemed less than desirable by French chefs. I found a great YouTube video showing the turning process for multiple types of vegetables. Interesting that the chef on the video also talked about the process as "whittling" the vegetables. Ironically, we use a search site called "whittlerz.com" to find recipes most Sunday's.
To "turn" the vegetables, I ended up using a serrated pairing knife. Even though it was sharp, it took an hour to complete this process for 4 carrots, 1 turnip, and 4 potatoes. I can't say that I got the hang of it. It's definitely a tough process and ends up wasting quite a bit of the vegetables. So much for the French.
The Outcome
Great meal! Although it's hard to make beef tenderloin taste bad unless you burn it.I learned an interesting cooking technique this week. Perhaps I will make cooking techniques as the criteria for finding future Sunday recipes.
