Raymon Kim's Chateaubriand French-Style Steak

• Chateaubriand (tenderloin) 200g
• ribeye 200g
• onion 1/2 medium
• button mushrooms 6 pieces
• butter 120g
• white wine 125ml
• demi-glace sauce 250g
• bay leaf 1 piece
• lemon 1/2 medium
• dried tarragon 2 tablespoons
• parsley 50g
• coarse salt to taste
• pepper to taste
• olive oil as needed

Recipe 🍳

Cooking tips 💡

• Always let the meat sit at room temperature for at least 1 hour before cooking so it heats evenly throughout without over-charring the outside.
• Dried tarragon should be soaked in wine or water before use to soften its tough texture and release its delicate aroma.
• Compound butter can be made ahead of time, wrapped in parchment paper, and frozen—easy to pull out and use whenever needed.

Recommended for 🙋

• ⭐Those who want to experience authentic French-style steak at home at fine dining level.
• ⭐People looking for an elegant main course for special occasions or a home party.
• ⭐Anyone eager to learn the classic technique for crafting luxurious homemade demi-glace wine sauce.