Nein - es braucht keine Übersetzung..! Vielleicht ein bisschen Erklären das ist alles - mit viel Geld geht Alles...! Lesen Sie weiter uber die schönerer seiten des Lebens!
Alors - on n'a pas besoin de traduire - on a besoin de l'expliquer un peu. Avec l'argent on peut tous faire dans la cuisine - voici les cotées "ensoleillées" de la vie....
We don't really need to translate it, we need just a few words to explain it. With the necessary "loose change", one can do everything in the kitchen! Here is the "sunny side" of life!
"Chateaubriand" - no, it's not the name of some castle on the Loire Valley - they've got enough of them around there, nor is it the place I saw in a photo just the other day, somewhere in the "poorer" part of La Bretagne, which gave me the idea of this article.
This gentleman has something to do with it, and strangely enough - He was a citizen of "La Bretagne"!
You can read all about him here: A "vicomte" so a noble gentleman, just like mr le marquis....!
Just a piece:
François-René, vicomte de Chateaubriand (French pronunciation: [fʁɑ̃swa ʁəne də ʃatobʁjɑ̃]) (4 September 1768 – 4 July 1848) was a French writer, politician and diplomat. He is considered the founder of Romanticism in French literature.
He is also attributed with another thing bearing his name.
It is said that it was his chef who decided how we all now eat the piece of meat called "The Chateubriand", or "Chateaubriant".
The latter is disputed, one thinks it could have a reference to the cattle reared in the area surrounding the family home, but we won't find out now...!
So far as the dish is concerned here are all the details you need, except for those personal suggestions I'm going to give you!
The dish is prepared from the "head" or bulbous part of the Beef filet (USA Tenderloin) which is often called the Chateaubriand. The size is generally the rule for the dish - roughly sufficient for two people, therefore the dish is often offered on menus "for two persons" - and is priced accordingly...
Personally, my . preference is for simplicity with this dish.
Seized rapidly in a mixture of melted butter and olive oil (to stop the butter burning) and finished off either under a good grill or in a very hot oven. Salted and ground peppered before the final cooking, the juices remain contained in the meat.
I am a great lover of those sauces I'm not allowed - The Hollandaises, the Béarnaises, even the Mayonnaises - all made with great luxury from simple butter, egg yolks, salt, pepper and a little reduced wine together with certain herbs.
All things extremely bad for the heart, or for the calory count - but, one doesn't eat them daily....Yes - they are an art. requiring great care and attention, or you'll end up with....scrambled eggs (also very tasty but NOT what is required)....
An infinite variety of possibilities exist, just take any sauce that is served with filet steak, or steak, and it will be fine.
We used to find, strangely, the "Chateabriand fur zwei personnen" very often in German restaurants, and with all these sauces, FRESHLY made, not the conserved, preserved versions, and often the best on the menu for taste and value for money, bearing in mind that it is intended for two people.
Reading a menu, sensibly, is always the first thing to learn - you can eat better, save a fortune and the staff appreciate the interest shown and possibly the knowledge of "fine eating"!
Really - with this dish, you can't go too wrong, always assuming you like beef, and beef cooked as it should be, medium to rare.
It's easy also to choose a wine to accompany the dish - it's beef, so a red is almost imposed, for me - A Red Burgundy -Hospices de Beaune, St. Georges, Chambertin and so on...OK - you're going to empty your bank account, but .........
Because of the sauces ideal to accompany the dish, a dry white could also be envisaged, but then a white from Alsace, or - of course - the inevitable
By Jove - I envy you already.......!
iwmpop (mr le marquis) - Vauvert,France - Novembre 2010
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