Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Chateaubriand 02

Print this Recipe    Chateaubriand 02

Chateaubriand
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'hotel butter.

Serve with 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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.