Herb Crusted Chateaubriand with Yogurt Sauce

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The secret to this dish is the rub; and in particular the addition of espresso.  We have found that rubbing the meat with olive oil seals the meat and enhances the adhesion of the spice rub to the meat.  If you have oiled the meat in advance, it is as simple as sprinkling the rub over the meat and then patting the spice to create a nice crust.  Enjoy!

 

Category : Grilling


 

Ingredients

Rub:
1 teaspoon finely ground espresso coffee
1/4 cup chopped fresh rosemary
1/4 cup olive oil
2 tablespoon fennel seeds
2 tablespoons whole peppercorns
1 teaspoon coarse sea salt
Juice of one lemon

2 ½ pound chateaubriand

Yogurt Sauce

1 container plain Greek yogurt
1 bunch fresh dill
1 piece fresh horseradish
Juice and zest of one lemon

Whisk yogurt, grated horseradish (to taste), dill and lemon juice and zest together.   Season with salt and pepper.   Serve on the side of the meat.  

Makes 4 servings.

*I would recommend serving with oven roasted fingerling potatoes and sautéed spinach
Oven Roasted Fingerling Potatoes

Ingredients

1/4     cup olive oil
2        teaspoons garlic powder
3        teaspoons of dried herbs de Provence
1/4     teaspoon coarse kosher salt
1/4     teaspoon freshly ground black pepper
3 pounds fingerling potatoes, cut in half lengthwise

 

Directions for the herb rub 

Grind the rosemary, fennel seeds, peppercorns and sea salt together using a spice grinder. Transfer to a bowl and add the olive oil and coffee.  Rub all over steak and let sit 30 minutes. 
Preheat grill.  Place steak on the grill and cook until medium rare about 10 minutes per side, turning once; (or to 130 degrees for medium rare).   Transfer to a cutting board and rest for 8-10 minutes.  Slice and squeeze the lemon over the meat.

 

Directions for the potatoes 

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

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Lagniappe Peak, Napa Valley