Free Recipe Chateaubriand

Recipe Type: B Recipes

Recipe Preparation: boil

Cooking Ingredients for Chateaubriand Recipe

2 2 lb trimmed tenderloin beef
4 md Cloves garlic, slivered
3 tb Olive oil
1 tb Unsalted butter
4 md Minced shallots
2 c Beef broth
2 tb Cognac
2 tb Dijon mustard
3 tb Minced fresh parsley
1/2 c Unsalted butter, cut into 8
Pieces
Salt
Freshly ground pepper

Chateaubriand Preparation

Preheat oven to 450 degrees. Cut 3/4 inch deep slits in meat. Insert garlic slivers into slits. Brush meat with 2 T of oil. Heat remaining oil in heavy large skillet over medium high heat. Add meat and brown on all sides. Do not wash skillet. Set meat on rack in roasting pan. Roast to desired donenesss, about 30 minutes for rare. For sauce: Melt 1 T butter in same skillet. Add shallots and cook until softened, about 5 minutes. Pour off fat from roasting pan. Set pan over high heat. Stir in broth, scraping up browned bits. Add to shallots. Boil until reduced by half. Add cognac and boil for 1 minute. Reduce heat to low. Whisk in mustard. Stir in parsley. Whisk in butter, 1 piece at a time. Season with salt and pepper. Cut meat into 1/2 inch slices. Arrange slices on individual plates. Spoon sauce over. Serve immediately. Ellen Woolley, Mandeville, LA Louisiana Kitchen Classics , 1991, Cookbook Publishing Co. From: Barbara O”keefe Posted to MM-Recipes Digest by [email protected] on Nov 23, 1998

Cooking Temperature:

Recipe Serves: 8

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