Recipe ingredients and directions:
Servings – 2
12-14 ounce tenderloin
1 tablespoon melted butter
Black pepper
Watercress
Maitre d’hotel butter
Trim the tenderloin and if necessary flatten it slightly – it should
be 1 1/2 -2 inches thick. Brush one side with melted butter and
season with freshly ground pepper. Do not add salt, as this will
extract the juices.
Put the steak, buttered and seasoned side up, under a hot broiler
and cook 4-5 minutes under high heat to brown the surface and seal
in the juices. Turn over, brush with remaining butter, season with
pepper. Turn the heat down and broil the steak a further 4-5 minutes,
turning it once only. The steak should be cooked through but remain
pink inside.
Lift the steak onto a board and carve it, at a slight angle, into
6 even slices. Remove to a warm serving dish and garnish with sprigs
of watercress and slices of maitre d’httel butter.
Traditionally, Chateaubriand is served with chateau potatoes and a
Bearnaise sauce.
Maitre d’hotel butter
4 ounces butter
1 tablespoon minced parsley
Salt & black pepper
Lemon Juice
Blend parsley with butter and season to taste with salt, ground
pepper and a few drops of lemon juice. Put mixture on a plate and
chill until solid.
Category: Beef Veal Recipes