How to Cook Chateaubriand

Series Summary

Romance may not be an old concept in Western civilization. Our films are wont to add tumultuous love interests to ancient heroes like Beowulf, Achilles, Alexander, or Caesar; but many cultural theorists, textual experts, and sociologists have argued again and again that sexuality, which is the foundation for modern day romance, is a rather new creation of society, dating back merely a couple hundred years. According to many, Romantic love, or the affection two souls generate when they find kindred spirits in one another, began in the French stories of knights and chivalry. More recent research, however, claims to find evidence of romance and intimate love in all cultures throughout history. Truly, love is a strange and enigmatic thing.

In this free video series, our expert Marlene Spiegel gives you over a dozen ideas and recipes for planning that special romantic dinner. She explains and demonstrates recipes like filet mignon, garlic mashed potatoes, a savory surf and turf, and osso buco. Marlene also offers ideas for mixed green salads, preparing brown rice, and making a fantastic garlic beer bread. Check out her recipes and make your next dinner a little more romantic!

Video Transcript

"Hi, I'm Marlene Spiegel, Team Leader of Wildtree. I'm here today on behalf of Expert Village to show you how to make a wonderful Chateaubriand. In these next few segments, I'm going to show you how to make a great romantic dinner. We are going to start with the Chateaubriand. The first thing we're going to do is sear our meat. So I'm going to take the tenderloin and put it in a hot pan that has a grape seed oil with minced garlic already in. It's called a dipping oil, but you can also use it like this. The pan has to be very, very hot for this to work. It'll keep all the juices in when it is finally done. It goes real fast. Now the other side. Do all four sides. This will keep the meat tender. And there we are. It's seared. The next step I will be taking it and putting it into the oven, and it will cook on this side for about twenty minutes depending on how you like the rareness to come out. I'm a medium rare person, so I'll let it cook; at 130 (degrees), I will take it out. For medium you want 140. It will continue cooking once we take it out. So you want to make sure that you take it out about ten degrees lower than what you want it to come out. The temperature of the oven should be about 445 degrees."