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Slices of chateaubriand plated with miso glazed shiitake mushrooms
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Pan Roasted Chateaubriand with Miso Glazed Shiitake Mushrooms and Sweet & Spicy Brussels Sprouts with Bacon

Complement the mild, delicious flavor of filet mignon roast with Asian-inspired sides and plenty of bacon
Prep Time40 mins
Cook Time2 hrs
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: American
Keyword: Chateaubriand
Servings: 6 servings
Author: Chef David Rose

Ingredients

Miso Glazed Shiitake Mushrooms

  • 8 oz. shiitake mushrooms sliced
  • 2 garlic cloves minced
  • ¼ cup shallots minced
  • 2 T. red miso paste
  • ½ cup dry sake wine
  • 1 T. Italian parsley chopped
  • 3 T. olive oil
  • salt and freshly ground black pepper

Sweet & Spicy Brussels Sprouts with Bacon

Chateaubriand

Instructions

Miso Glazed Shiitake Mushrooms

  • In a large pan add olive oil, bring to medium-high heat and add mushrooms, shallots, and garlic.
  • Add a pinch of salt and pepper and sauté until fork-tender about 4-5 minutes.
  • Add miso paste and sake wine to pan and sauté for about 2-3 minutes until it reaches a sauce-like consistency.
  • Finish with parsley and season to taste with salt and pepper, if needed.

Sweet & Spicy Brussels Sprouts with Bacon

  • Blanch Brussels sprouts in salted water for 2minutes, drain and cool down with cold water, and cut in half.
  • Bring large cast iron pan to medium-high heat, add olive oil and bacon and sauté until golden brown, about 5 to 6 minutes. Remove bacon from pan and reserve bacon fat.
  • Place Brussels sprouts flat side down in pan and sear 2 to 3 minutes until golden. Flip Brussels sprouts, add garlic, a pinch of salt and pepper and sauté about 30 seconds.
  • Add gochujang paste and molasses and sauté about 2 minutes until turns into pan sauce, add cooked bacon back into pan and stir until well incorporated.
  • Season to taste with salt and pepper.

Chateaubriand

  • Bring chateaubriand to room temperature, pat dry with paper towels, and generously season with salt and pepper.
  • Preheat oven to 250 degrees F.
  • In a large cast iron pan/sauté pan lightly coat with olive oil and bring to high heat
  • Sear chateaubriand on all sides until nicely browned, about 2 to 3 minutes on each side.
  • Place chateaubriand on a roasting rack, or wire rack over a sheet pan; place in oven and refer to Omaha Steaks cooking chart for cook time and desired doneness. Use meat thermometer to ensure accurate cooking doneness.
  • Rest chateaubriand for 15 to 20 minutes, and then slice as desired.
  • Serve with mushrooms and Brussels sprouts