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Chateaubriand

4 to 5 inch cut from fillet of beef
salad oil
salt and pepper
1/4 cup dry red wine
1 tsp. meat extract
1 tsp. parsley, very finely minced
1/2 tsp. lemon juice
4 Tbsp. butter, room temperature

Chateaubriand is a thick double or triple size portion of steak
cut from the thickest part of the fillet of beef. It should be
trimmed of all fat and should stand at room temperature about a
half hour before it is broiled. Preheat broiler. Brush steak with
oil. Sprinkle with salt and pepper. Flatten meat on cut side with
meat mallet or cleaver until it is 3 to 4 inches thick. Broil 6 to
8 minutes on each side or to desired doneness. In a small pan, heat
wine and meat extract, stirring well until wine is reduced to about
2 tablespoons. Remove pan from fire. Stir in parsley, lemon juice
and butter. Butter should be very soft but not completely melted.
Do not reheat butter mixture. When steak is done, cut it into
diagonal slices. Spoon butter mixture on top.

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