The chateaubriand is the thick middle part of the tenderloin or beef tenderloin. If you were to portion this luxurious piece of meat, you would be having fillet steak.
The word tenderloin and beef tenderloin are often confused, but they’re not quite the same. An ox is a castrated bull, for two reasons.
First of all, the bulls (oxen) are much easier to handle and because they grow more slowly once castrated, the muscles become larger and more marbled. And that is exactly that beautiful luxurious piece of meat that we are going to prepare on the barbecue today.
We serve the meat with a Mexican tomato salsa. This salsa of ripe tomatoes with fresh herbs, jalapeno and lime is a perfect accompaniment to tough pieces of grilled meat from the barbecue.
Grilled Chateaubriand with grilled tomato and Mexican tomato salsa
- 1 chateaubriand 800-1.000 grams
- 4 tbsp barbecue rub
- 8 ripe tomatoes
- 8 el Mexican tomato salsa bekijk recept
- splash olive oil
- black pepper
- fleur de sel
- Take the chateaubriand out of the fridge about half an hour before cooking it, pat the meat dry and sprinkle generously with your favorite barbecue rub. Press the rub well into the meat and season with fleur de sel. Check in advance whether your rub does not already contain a lot of salt, otherwise you don’t need to salt the meat before cooking.
- Preheat the barbecue with a direct zone of approximately 180 degrees and an indirect zone of 120 degrees.
- Place the chateaubriand on the direct zone and grill firmly. Turn the meat a little at a time so that all sides are grilled evenly. Once the chateaubriand has been nicely grilled on all sides, place it above the indirect zone.
- Insert a core thermometer into the thickest part of the chateaubriand and set it to 46 degrees for a nice red result. The meat will continue to cook slightly when you remove it from the grill. If you prefer medium-rare, continue cooking to a temperature of 52 degrees.
- Remove the meat from the grid when it has reached the desired core temperature. Lightly wrap it with aluminum foil and let it rest for about 5-10 minutes.
- While grilling, cut the tops off the tomatoes, drizzle lightly with olive oil and sprinkle it with barbecue rub. Place the tomatoes in an ovenproof dish and place over the indirect zone of the barbecue. Let them roast for about 15 minutes.
- Remove the chateaubriand from the foil, cut into nice slices and season with freshly ground pepper and fleur de sel.
- Serve on a large platter and add the grilled tomatoes on top. Add some of the salsa and serve the rest separately.