Chateaubriand – Beef Veal Food Recipes

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