Recipes El Gaucho Portland Chateaubriand*

Chateaubriand* Recipe

inspired by

@elgauchoportland

Dec 10 2024

•

1h 15m

•

Serves 2

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Recipe information

Make Chateaubriand* in just 1h 15m. 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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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.

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