Restaurants›El Gaucho Portland›Chateaubriand* Recipe

Chateaubriand* Recipe

Inspired by El Gaucho Portland
Time1h 15m
Serves2

An El Gaucho tradition for two! 20 oz center cut of tenderloin served with baked potatoes, asparagus, broiled tomato, cliff sauce

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Baked Potatoes

Preheat the oven to 400°F (200°C). Scrub the potatoes clean, poke holes in them with a fork, and rub with olive oil and salt. Bake for about 45-60 minutes until tender.

2

Prepare the Asparagus

Trim the asparagus ends and toss with olive oil, salt, and pepper. Place on a baking sheet and roast in the oven for the last 15 minutes of the potato baking time.

3

Prepare the Tomato

Cut the tomato in half, sprinkle with salt and pepper, and place it cut side up on a baking sheet to broil during the last 5 minutes of cooking.

4

Cook the Tenderloin

Season the beef tenderloin with salt and pepper. Heat a skillet over high heat, add a little olive oil, and sear the tenderloin on all sides. Transfer to a preheated oven at 400°F (200°C) and roast for about 25-30 minutes for medium-rare.

5

Rest and Serve

Remove the tenderloin from the oven and let it rest for 10 minutes before slicing. Serve with baked potatoes, roasted asparagus, broiled tomato, and cliff sauce.