In March of 2007 I talked to our Nana by phone and asked her for "That Meat" recipe. This is the steak she cooked for us as a very special dinner when we would come to visit. We grandkids all loved the fancy steak and didn't know what is was called so we would ask her to cook "that meat," hence where the name comes from. We were later told is was Chateaubriand, however her written recipe describes it as a roasted half of beef fillet or tenderloin of beef but does also say Chateaubriand.
Last week I prepared "that meat" for the first time when Troy and Judith and the nephews were in town and I asked for "chateaubriand" at Whole Foods. It wasn't until the butcher had it all wrapped up in kitchen twine (like the recipe says) that we realized "that meat" is actually a cut of Fillet Mignon. (Ah, that's why it appeared to be so much cheaper than I had expected in the meat case).
My attempt at "that meat" turned out very similar to Nana's even with a lower grade of meat, but for old time sake, next time I'm having the butcher bring out the tenderloin of beef to make the cuts. (It just might be for two people vs. seven. wink, wink.)
Included in Nana's 'That Meat' meal was twice baked potato and an avocado salad with lemon juice and salt. At the end of the night we topped it off with rainbow sherbet.
Included below is a photo of the letter with her recipe. Bon Appetite!
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