Holiday Twist: Pan-Seared Chateaubriand with an East-West Twist
- by Chef David Rose
- Last updated Mar 23, 2023
Here’s what we’re doing – complementing the mild, delicious flavor of the filet mignon roast with Asian-inspired sides, plenty of bacon, and a cocktail to match. Friends, meet Pan-Seared Chateaubriand with Miso-Shiitake Mushrooms, Spicy-Sweet Brussels Sprouts, and the Bourbon-Sake Sour.
Pan-Searing the Chateaubriand
Saying “chateaubriand” is an easy way to boost your chef cred in the kitchen, for sure, but this roast is not actually so intimidating. It’s really just roast-sized filet mignon… so cook your roast right, and you’re carving everyone at the table a perfect, super-tender slice of filet.
Why Pan Sear?
Since a filet mignon roast has that great mild flavor, you want to get a nice hard sear on the outside. That’s why, for my pan-seared chateaubriand, I pan-sear before putting it in the oven. What you’re going to do is get a nice hot cast iron pan, and sear all the sides of that roast for a few minutes each. When you see beautiful brown color all over the outside, it’s ready to go in the oven. Refer to this roast cooking chart or download the Omaha Steaks mobile app for cook time and desired doneness.
Miso-Sake Shiitake Mushrooms
Shiitake mushrooms are super-rich and flavorful, so you want to complement those flavors as you cook them. For that, I use a rice wine (Japanese sake) and major-umami red miso paste (you can get it at your local Asian grocery) while they sauté in the pan. There are actually only a few ingredients here, but the flavor boost is huge, and perfectly goes with your beef roast. Chef’s tip – make sure you don’t sauté for too long… you want the shiitake’s to maintain their structure and texture for go best with the beef roast.
Spicy-Sweet Brussels Sprouts with Bacon
Bacon is never a bad thing. Brussels sprouts are a nice pop of green color on a savory plate, and this easy recipe sears them in the bacon fat to add an irresistible crunch and depth of flavor. Of course, we serve them up with plenty of bacon and a sauce made with Korean gochujang (medium-spicy red chili paste) and sweet brown molasses. Chef’s Tip – be very careful when adding the Brussels sprouts to the pan… just one at a time! You don’t want bacon fat splashing up and burning your forearms.
Drink Pairing: Bourbon Sake Sour
It’s Christmas dinner, right? This party-ready cocktail mixes East with West in a way that brings some of the flavors in your pan-seared chateaubriand into the drink. Did I mention chef cred?!?
Pan Roasted Chateaubriand with Miso Glazed Shiitake Mushrooms and Sweet & Spicy Brussels Sprouts with Bacon
Ingredients
Miso Glazed Shiitake Mushrooms
- 8 oz. shiitake mushrooms sliced
- 2 garlic cloves minced
- ¼ cup shallots minced
- 2 T. red miso paste
- ½ cup dry sake wine
- 1 T. Italian parsley chopped
- 3 T. olive oil
- salt and freshly ground black pepper
Sweet & Spicy Brussels Sprouts with Bacon
- 1/2 lb. brussels sprouts
- 4 slices Omaha Steaks Applewood-Smoked Steak Cut Bacon cut into 1" cubes
- 1 T. oil
- 2 garlic cloves minced
- 1 T. gochujang paste
- 1 T. molasses
- salt and freshly ground pepper
Chateaubriand
- 3 lb. Omaha Steaks Private Reserve Chateaubriand or any Omaha Steaks chateaubriand
- salt and freshly ground pepper
- olive oil
Instructions
Miso Glazed Shiitake Mushrooms
- In a large pan add olive oil, bring to medium-high heat and add mushrooms, shallots, and garlic.
- Add a pinch of salt and pepper and sauté until fork-tender about 4-5 minutes.
- Add miso paste and sake wine to pan and sauté for about 2-3 minutes until it reaches a sauce-like consistency.
- Finish with parsley and season to taste with salt and pepper, if needed.
Sweet & Spicy Brussels Sprouts with Bacon
- Blanch Brussels sprouts in salted water for 2minutes, drain and cool down with cold water, and cut in half.
- Bring large cast iron pan to medium-high heat, add olive oil and bacon and sauté until golden brown, about 5 to 6 minutes. Remove bacon from pan and reserve bacon fat.
- Place Brussels sprouts flat side down in pan and sear 2 to 3 minutes until golden. Flip Brussels sprouts, add garlic, a pinch of salt and pepper and sauté about 30 seconds.
- Add gochujang paste and molasses and sauté about 2 minutes until turns into pan sauce, add cooked bacon back into pan and stir until well incorporated.
- Season to taste with salt and pepper.
Chateaubriand
- Bring chateaubriand to room temperature, pat dry with paper towels, and generously season with salt and pepper.
- Preheat oven to 250 degrees F.
- In a large cast iron pan/sauté pan lightly coat with olive oil and bring to high heat
- Sear chateaubriand on all sides until nicely browned, about 2 to 3 minutes on each side.
- Place chateaubriand on a roasting rack, or wire rack over a sheet pan; place in oven and refer to Omaha Steaks cooking chart for cook time and desired doneness. Use meat thermometer to ensure accurate cooking doneness.
- Rest chateaubriand for 15 to 20 minutes, and then slice as desired.
- Serve with mushrooms and Brussels sprouts
Drink Pairing: Bourbon Sake Sour
Ingredients
- 2 oz. bourbon
- 1 oz. dry sake wine
- 1 oz. grapefruit juice
- 1/2 oz. fresh lemon juice
- 1/2 oz. agave nectar
- 1 lemon twist
Instructions
- Place all ingredients, except lemon twist, in a shaker and dry shake with no ice until foamy.
- Pour over a large ice cube and garnish with lemon twist.
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