Chateaubriand with Beef Pulp and Shallot Filling

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Chateaubriand with Beef Pulp and Shallot Filling

Instructions

Rinse the meat briefly, pat dry and cut horizontally. Keep the incision as small as possible, but the resulting pocket should be large.
Peel the shallots and cut them very finely, wash the chives, drain them and cut them into small rolls.
Heat the oil in a frying pan and briefly fry the shallot cubes in it. Add the beef pulp, chives, salt and pepper. Braise well while stirring and mix well. Spread the shallot mixture (already cooled down a bit, but not cold) into the fillet pockets and stick them with wooden skewers.
Heat the clarified butter and fry the fillet steaks brown on each side for 9-15 minutes. Pour over the frying stock (runs out) or the frying fat over and over again.
Arrange the steaks on a preheated plate and top with 2 slices of herb butter each.
If you have something left over from the shallot mixture, it can be served as a sauce (warmed up as it is).
Fits to:
Pole bread, french fries, croquettes, rice and mixed salad.
With us traditional Christmas dinner, very classic with baguette and salad. Passed on my grandma from her Cookbook for Life. It`s actually quite simple and still nice.
Can be prepared well the evening before.

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