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Chef Barret’s Peppercorn Crusted Chateaubriand w/ Chimichurri Sauce

February 2, 2017 | Main Entree


Chef Barret’s Peppercorn Crusted Chateaubriand w/ Chimichurri Sauce


1 Cup Curly Parsley

1 Cup Cilantro

5 Garlic Cloves, peeled

1/2 cup EVOO

2 Limes, juiced

Salt to taste

Pepper to taste

Put all ingredients into a food processor and slowly add oil until it is to your desired consistency.

Peppercorn Crusted Chateaubriand

32 oz Main Entrée Chateaubriand

Tri Color Peppercorns

Kosher Salt

Grind Peppercorns in a spice grinder or use plastic wrap and the bottom of a pan to smash peppercorns. First, salt the meat and then roll the outside of the chateaubriand in crushed peppercorns until coated. Bring a pan to high heat and add 1 oz EVOO. Sear the crusted portion for 60 seconds all the way around. Salt the top and sear for about 2 minutes. Then flip it, salt the bottom and sear. Finish it in oven until medium rare (oven at approximately 425 degrees F). Depending on thickness, the time may vary. When you take the meat out of the oven let it rest for at least 4 minutes so the juices can replenish the meat. Slice and drizzle with Chimichurri sauce.


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