Ok you foodies out there, here is another great dish from Disneyland! This time we bring you …
The Club 33 Chateaubriand Recipe
If you have ever longed to dine in Club 33 and have their famous Chateaubriand whilst looking across the Rivers of America … you can’t. Since the Club has undergone a face-lift and expansion, they have also cleared out their old menu, which means no more Chateaubriand.
Until now! Here is the park recipe for this main dish, complete with the Black Truffle mousse and Cabernet Demi-Glace!
Whole Roasted Filet of Chateaubriand, with Black Truffle Mousse from Club 33
3 pounds Beef tenderloin (center portion)
8 ounces asparagus Black Truffle mousse (see recipe below)
12 ounces Cabernet demi-glace (see recipe below)
Cut a hole into the center then take a round steel to make a cylinder hole through the tenderloin. Stuff it with the asparagus truffle mousse. Season all sides and pan-sear with hot canola oil. Cook the chateaubriand in a 350-degree oven for 12 minutes for medium rare.
Asparagus Black Truffle Mousse:
1 pound asparagus
1⁄2 gallon vegetable bouillon
1 cup heavy cream
1/8 ounce Black Truffle
3 ounces panko
Cut one inch off the bottom of asparagus and discard. In a large pot, boil the vegetable bouillon with a pinch of salt. While boiling, add the asparagus for 3 1⁄2 minutes, then remove. In a blender, add the cream and hot asparagus and blend to almost puree state. Place puree in a bowl and add the chopped black truffle and bread crumbs. Combine until evenly incorporated. Season to taste.
3 ounces butter
5 ounces, shallot—peeled and sliced
8 ounces Cabernet Sauvignon
16 ounces beef stock or bouillon
1 ounce fresh thyme
2 Bay Leaves
5 black peppercorns
1 teaspoon kosher salt
In a small pot, add the fresh butter and sauté the shallots over medium heat for 31⁄2 minutes. Add the red wine and let cook until almost no liquid is left. Add all other ingredients and cook at a light simmer for 25 minutes or until your sauce has reduced by half. Strain and keep warm. You can also make up to three days in advance and keep in your refrigerator, re-heating in saucepan when needed.