Hello. I'm Chef David Rose and I'm the executive chef for Omaha Steaks,
and today we're talking chateaubriand.
The way we're gonna prepare this we're going to do a heavy salt and pepper, nice roast and sear,
and we're going to serve that with some amazing veggies. We're going to
have some spicy and sweet Brussels sprouts with bacon, and also we re going to have miso-sake
shiitake mushrooms. And you gotta have a nice drink pairing, so we're bringing it
all home with the bourbon-sake sour. So let's get ready, let's get set, let's cook.
So, first things first. You wanna season the meat.
What I like to do personally is put a little bit of olive oil all over the roast.
So, it's a pretty big roast. The one I m using today right now is the Private Reserve,
and you want to season it very aggressively. And the reason you're seasoning it that
much is because you want the seasonings to get deep down inside of the chateaubriand. And using
a nice kosher or coarse salt, that's really going to penetrate deep down inside that chateaubriand
and create that great flavor and that nice crustiness when we sear it in the cast iron pan.
So, I have my chateaubriand seasoned. Let's go ahead get in the pan and get that
nice hard crusty sear on it. And into the oven we go. All right, so we have our cast iron pan.
I personally prefer cast iron pan. It retains heat and it also gets that nice hard sear that
we all want so much on the chateaubriand or any steaks that Omaha Steaks carry.
I m gonna put a little bit of oil, grape seed oil works really well because there's a high smoke
point. All right so let the pan do its thing. Let it heat up, and again you'll know when that
oil is ready because cooking uses all your five senses once again. So visually you'll see the
oil start to shimmer and shine and that's when you know the oil is ready for the chateaubriand.
Take our chateaubriand over to the pan and see what we got going on.
Oh, lovely music to my ears. Do you let it do its thing, take its time and you want to develop
that flavor. You don't want to rush this process because it's the first step towards greatness. By
getting that nice hard sear on that chateaubriand. All right, so about three to four minutes in,
about three to five minutes actually, that nice hard crust I was talking about so much is what's
happening right now. All right, so you want to flip this like so and you see that. Let me show
you guys, let me show you guys what we have working right now that nice, hard crusty sear
right there and that's a result of patting the chateaubriand dry with the paper towel, the salt,
the pepper, adding flavor, adding contrast and texture, and adding the yum factor.
So, on to the next side we go. I'm going to create that nice hard sear on all sides of
the chateaubriand. Once you get that nice hard sear on that chateaubriand,
you want to take it off and put it onto a roasting pan.
So all four sides, brown it, nice brown caramelized chateaubriand onto the roasting
rack like that. You want to have your preheated oven at 250 degrees. The name of the game is low
and slow. You want to slowly, but surely, bring that chateaubriand up to a perfect 125. You take
it out, you let it rest and that's going to go ahead and carry over cook another 5-10 degrees
and give you that marvelous succulent medium rare. So into the preheated oven we go
for about an hour 15 minutes to hour 20. In the meanwhile,
we're gonna get our other sides ready. We got the Brussels sprouts with bacon,
we have the miso- shiitake mushrooms and we cannot forget that bourbon-sake cocktail.
So what I m going to do, first things first, got our pan and we're going
to turn it to medium high heat. All right, get that started a little bit of olive oil.
So once that oil comes up, I m going to add garlic and shallots.
There it is, that sound I love oh so much. So, you get your spatula or wooden spoon,
whatever floats your boat, and either sauté
and lightly caramelize and brown the shallots and the garlic to release the natural sugars in there,
about 30 seconds or so. Next, I m going to add those shiitake mushrooms,
and the mushrooms they're very thirsty so make sure you have enough oil in there
to get a nice brown and caramelization on those lovely, delicious shiitakes. They need a sauté .
OK, add a pinch of salt, add a pinch of pepper.
OK, so what you're looking for essentially is that nice browning all over the mushrooms.
See those little brown bits on there, that's what we're looking for. They start to get nice
and fork tender and ready for the next step. OK, so what I m gonna add next is the miso paste. What
miso paste is it's a fermented soybean paste and it's just amazing flavor, amazing umami,
and umami is that just one unknown taste bud that unlocks just savory, delicious flavor and
just really complements well with the mushrooms. So, into the pan with the miso paste, like so.
Oh yeah, all right. So once the miso paste begins to brown like so,
and kind of cover up and you smell that just deliciousness from the miso paste, you want to
add a little bit of sake wine. The sake wine is going to add some nice acidity and also give it
some sweetness and flavor to really complement the miso paste and the shiitake mushrooms.
Oh, it's good back onto the heat we go. You want that to reduce to about a third. So,
you got the umami and the miso, that nice saltiness, that briny quality
and the sweetness and the acidity from the sake it's all about balance, it's all about balance.
So essentially we're pretty much there and you can see,
when the miso paste breaks down and combines with that sake, it gives you that nice velvety
pan sauce, which is nappe consistency and nappe consistency, essentially what that means,
it's that fancy word for whenever you run your finger across the spoon, if it's adhering and
it's that nice creamy sauce consistency when you run your finger through the spoon, like so,
you should see that streak and that's what you're looking for. So the sauce is finished.
To that, I want to finish it with a little bit of chopped parsley. It adds nice color,
that vibrancy in there, as well and also a little bit of herbaceous-ness. Shiitake mushrooms.
That right there, in combination with the Omaha Steaks Chateaubriand, is going to be
stellar. But wait, wait, wait we're not done yet. We still got those delicious, amazing
Brussels sprouts and the bourbon-sake sour, and we're gonna jump into that coming up next.
You know me, I m all about that bacon. So I m going to add that today with some
delicious pan- seared Brussels sprouts and a little bit of sweet, a little bit of spice
with molasses and gochujang. So first things first, you want to have your Brussels sprouts
cleaned, the edges trimmed and whole. We're going to blanch that in some salted water
very, very important that you salt the water because it's going to add flavor.
All right, be careful not to have that water splash up on you. So just little by little
add Brussels to the water. All right. So what we do now is let it blanch. Blanching is essentially
another fancy word for quickly boiling in water for about a minute to two minutes,
depending on the size of the vegetables and then taking it out, shocking it with cold water if
you're not gonna use it immediately, or we're gonna use it right now. So once we take it out
after two to three minutes or a minute to two minutes, you want to slice them in half. All
right. Just kind of move the veggies around in that salted water, take a look and just observe.
The veggies will let you know when they're ready. So again a minute, two minutes blanch it. We take
them out and we're gonna jump into the next step. Next thing, what we want to do is we want to slice
or halve, the Brussels sprouts, so make sure that cools down enough to where you can touch them
so you're not burning yourself. All right. So they're pretty cool to handle, take them out
and just go ahead. Remember again, the bottom of the Brussels are trimmed and watch those digits.
Grab them like that, put your knife in the middle and slice.
That's what you're looking for, okay, and repeat process until all the Brussels are halved,
and these Brussels look amazing. They're vibrant, they're green,
and as we continue to sauté and sear the Brussels, it's going to retain that nice vibrant color.
Now you guys might be noticing a trend with me. I m all about that Omaha Steaks
steak-cut bacon. It's thick, it's juicy and it just adds amazing flavor to it. Anything
great starts with bacon, especially this right here. So we have our cast iron pan, and again,
you want to be very mindful of the heat. What we're trying to do right now is slowly render that
delicious fat out of the bacon and crisp the bacon up, so doing that low and slow is the way to go.
Starting out with a cold pan, a little bit of olive oil to kind of give it a jump start,
and then we add our bacon to the pan. There you go, again about a medium heat,
and let that bacon slowly render and release all that bacon goodness. All right.
Honestly, I can just eat this whole pan of bacon by itself right now you know,
so feel free if the spirit moves you.
All right. So once that bacon gets nice and brown like that right there,
that is a result of slowly rendering all that bacon out. So what we're going to do now,
we're going to take the bacon out of the pan like so, while reserving that bacon fat in the pan.
All right, put that to the side. Now, you want to raise the heat up a little more now
and you're going to add a little bit of olive oil to the pan.
Wait for that heat to come up, and then we're going to place the Brussels sprouts flat
side down. By putting it flat side down first, we're going to get that nice hard sear on there
with that bacon fat and the olive oil. Just get it nice and crispy, crusty and delicious.
All right, so into the pan we go and you want to be very conscientious again,
the bacon fat and olive oil is very hot, so as you're laying the Brussels sprouts into the pan,
lay them away from you so to not have that oil splash back on you. We let that do its thing,
and you'll kind of see the edges of the Brussels sprouts start to kind of peek out and brown a bit,
so that'll give you an indication that it's almost ready to be flipped over. So I'm going to show you
right here, you see that, that nice browning on the Brussels, that's a result of a nice hot pan,
that bacon fat and olive oil, and also blanching it, it's already started that cooking process
and that caramelization gives you what, ladies and gentlemen, flavor. All right.
So we're going to continue to flip the rest of these Brussels sprouts. Oh my God, yes.
I have never seen a sexier Brussels sprout in my life,
and using a fist spatula works really well for getting under there, but if you have a spoon
or a fork feel free to use that, too. All right. So now that all the Brussels
are flipped over, you got that nice hard sear, I m adding some minced garlic to the party.
All right. Very quickly with that. OK, so next I did promise spicy and sweet. So what I m going
to add is gochujang paste. Gochujang paste is a Korean fermented chili paste. It adds nice flavor
and again a little bit of the resounding umami flavors. OK, so into the pan with the gochujang,
that kind of rhymes, didn't it? Into the pan with the gochujang, I like that.
All right, and we want something to complement and contrast the spiciness
of the gochujang, so we got a little bit of molasses. So in there we go with the molasses,
and just kind of saut and move everything around, and get that nice kind of glaze effect from
everything and just kind of make a pan sauce with that bacon fat, that olive oil, that gochujang,
and the molasses. It's a sweet-spicy savory bite but wait, wait, wait, wait.
Bacon back into the pan and you get the bacon coated, as well.
That gochujang melts down, the molasses breaks down, and just kind of coats and just makes
happy friends with that bacon and Brussels. That's what you're looking at. We have a spicy and sweet
Brussels sprouts that's gonna pair so well with that Omaha Steaks chateaubriand,
those miso-shiitake mushrooms, the sweet and spicy Brussels sprouts. What am I forgetting?
Yes, that bourbon-sake sour and all will be well with the world.
Medium rare chateaubriand. I temped it, it was of that perfect 125, so the temperature had a chance
to carry over cook, rest, allow those juices to redistribute, be moist and juicy, and by resting
you're keeping the juices inside of the steak where it belongs. So get that pan out of the way,
sharp knife, keyword sharp, slice right down in the middle, let the knife do its work. Now
if we've done our job correctly, by searing the chateaubriand, doing that heavy salt and pepper
and then letting it rest at that perfect 125, when we open this up, pink side-to-side doneness. I
don't even have to look because I already know. I'm a peak at it anyway. You see that, perfect
edge-to-edge pink on the chateaubriand, and that's what we're looking for. So let's make a plate. Cut
the thickness of the chateaubriand however you like it. I m kind of a big guy, so let's do about
an inch and a half, two inches. OK, and again make the knife do all the work. By having a sharp knife
it's going to make a nice, clean cut on that chateaubriand. Oh, okay, cut a couple slices
like that. All right, and I m just going to kind of arrange the chateaubriand on the plate.
Now for the novice chef or cook, if you want to make a nice, pretty plate it's all about contrast
and colors on the plate and leaving spacing. OK, I'm gonna take a couple of mushrooms,
again just kind of line them around the plate like so, take a little bit of that sauce, as well
and that right there, ladies and gentlemen, is a meal made for a king and or a queen,
for the family. It's great to share, it's delicious,
and with this Omaha Steaks chateaubriand, you'll be a winner with a steak dinner.
But I have one more thing left. Let's make the bourbon-sake sour and bring the whole thing home.
So let's get to it. So I have a shaker here and we're going to dry shake this cocktail because
you don't want to bruise the bourbon or the sake that's in the cocktail or water it down.
You want to taste all of that deliciousness. So empty shaker.
All right. First things first, bourbon. So two ounces of bourbon, we're gonna do about
one ounce of sake to kind of accentuate the sake that's already there in the shiitake mushrooms.
You wanna have balance, acidity and flavor. So we have about an ounce of grapefruit juice,
lemon juice, again to add a little more acidity, and you gotta have that sweet. I have here about
a half an ounce of agave nectar. OK, and just get all of that into the shaker like this.
OK, into the cup like so, and we're gonna do a dry shake. As you know, nice little workout
for the forearms or the biceps. See that, so nice and foamy, everything's well incorporated.
What we want to do to kind of finish that is get a little bit of lemon peel. So grab your
peeler and again, watch the fingers you may need those later. So, take your peeler and you peel the
lemon for that nice lemon peel garnish, and then you want to kind of twist that. And what you're
doing by twisting that, you're releasing the natural oils in that lemon peel and what we're
going to do is just rub that on the side of the rim of the cocktail. And that's going to give you
a nice citrus kind of bitter note and pair well with the sweetness of the sake and that agave,
and the citrus notes and the caramel notes that are in that bourbon, for that one perfect sip.
So, there you have it ladies and gentlemen a delicious, perfectly seared and roasted
Omaha Steaks chateaubriand. We have that with our bacony Brussels sprouts,
we cannot forget about that bacon and the sake sauteed shiitake mushrooms. We're bringing all
those flavors home and full circle with that bourbon-sake sour. A little bit of sweet,
a little bit of spice, everything nice. A nice reinventive twist on a classic that the kids
and you can enjoy for your holiday dinner. So to that I say cheers and bon appétit.