One of the most important scenes in the first movie of the Matrix saga is when Cypher and Agent Smith reach an agreement to capture Morpheus and extract the codes from his brain, but there is something else that was burned into our minds: the spectacular Chateaubriand steak that Cypher is eating. While not everyone appreciates eating it at the edge of what is considered "cooked," it is definitely worth preparing at least once.
For a long time I believed that the scene of Cypher with Smith was a huge continuity error in The Matrix. The film suggests that if someone has to enter the Matrix, they need external help to connect (and later extract) the interface on their head, in addition to executing the entry command. However, when Neo interrupts Cypher, it is evident from his reaction (he was hanging off the walls like Tom the cat) that the traitor found a way to enter the Matrix on his own without anyone knowing. Now, there are other minor errors in that scene: one is Cypher's cigar that magically changes hands, and the other can be appreciated in this short:
The Steak and Its Story
"You know? I know this steak doesn't exist. I know that when I put it in my mouth, it's the Matrix that's telling my brain... it's good, and juicy. After nine years, you know what I realize? Ignorance is bliss." The way Cypher chews his Chateaubriand to close that phrase is repulsive and fascinating at the same time, but I am sure the trained eye detected the change in the piece of meat. Now, the Chateaubriand steak is not an invention of the Matrix. In fact, the dish was named in honor of François-René de Chateaubriand, French politician and writer, as well as a food enthusiast. Would you like to make it?
The traditional preparation of the Chateaubriand steak refers to the thickest part of the tenderloin, while the center is tournedos and the tip is filet mignon. However, it is likely that cut is not available locally, and one may have to make do with a good piece of loin. In the second video we can see that the cook gives the meat 24 extra hours of cold to dry the exterior, but the most critical element behind his procedure is the use of a thermometer. The interior of the meat should be around 114-115°F (45.5-46.1°C), or otherwise it will be overcooked. Personally I prefer his first preparation, but Cypher's steak seems more in line with the second, which presents a uniform reddish color.
