Le Marais, a French kosher steakhouse in New York City was opened by Jose Meirelles in 1994 in order to create space for high-quality koser dishes.
Last year, Meirelles, wrote the Le Marais cookbook alongside Hennessey. The book highlights French gourmet cooking with a focus on meats done well. All of the beef at Le Marais is dry or wet aged for at least 30 days in house.
Recipe for Barded Chateaubriand with Chimichurri Sauce:
- 1 Ribeye Chateaubriand Barded from your Butcher
- Salt and cracked black pepper
- Oil for searing
For the Chimichurri Sauce:
- 1 small bunch of mint
- 1 small bunch of flat leaf parsley
- 1 small bunch of basil
- 4 cloves of garlic
- ½ cup of red wine vinegar
- 1 ½ cups of extra virgin olive oil
- 3 tablespoons of granulated sugar
Order from your butcher the barded chateaubriand, if they don’t know what you’re talking about, change butchers ASAP.
Preheat your oven to 400 degrees. Take your meat out of the refrigerator about 1 hour before cooking. This will allow the center to come up to room temperature and allow for more even cooking.
Put either a large sauté pan or your roasting pan don to a burner and get it good and hot. Add enough oil to just barely cover the bottom of the pan. Season the beef very generously with the salt and the black pepper. Once the oil starts to gently smoke, place the beef into the pan. Leave it in the pan until the side gets a hard sear, roughly 3 or 4 minutes. Don’t play with your meat, leave it be and let it sear. Sear all sides to a good dark brown. Place the meat onto a cooking sheet and place into the preheated oven. Cooking times will vary depending upon the size of the cut. Cook to an internal temperature of about 130 for a medium rare. Once the meat is out of the oven, remove it from the hot pan, and place it onto a cool plate. Let the meat rest for about 25 minutes before slicing into it. This step allows for the internal heat and juice to evenly redistribute itself throughout the cut.
To make the chimichurri sauce, place all of the ingredients into the bowl of a food processor or a blender and then pulse the machine until all of the ingredients are well combined. Don’t puree to a smooth puree, a little texture is desirable.
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