• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chateaubriand

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 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

 Directions

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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?