MM: CHATEAUBRIAND
---------- Recipe via Meal-Master (tm) v8.05
Title: CHATEAUBRIAND
Categories: Beef
Yield: 8 Servings
2 Beef tenderloin, trimmed
-2 lb ea
4 md Garlic clove; finely
-slivered
3 tb Olive oil
1 tb Butter, unsalted
4 md Shallot; minced
2 c Beef broth
2 tb Cognac
2 tb Dijon mustard
3 tb Parsley, fresh; minced
1/2 c Butter, unsalted; cut
-into 8 pieces
Salt & pepper; to taste
Preheat the oven to 450 F. Cut three-quarter-inch deep
slits in the meat, and insert garlic slivers. Brush
the meat with two tablespoons of oil. Heat the
remaining oil in a heavy large skillet over
medium-high heat. Add the meat and brown on all sides.
Do not wash the skillet. Set the meat on a rack in a
roasting pan. Roast to desired doneness, about 30
minutes for rare.
For sauce: Melt one tablespoon of butter in the same
skillet. Add the shallots and cook until they are
softened, about five minutes.
Pour off the fat from the roasting pan. Set the pan
over high heat. Stir in the broth, scraping up the
browned bits. Add to the shallots. Boil until the
sauce is reduced by half. Add the Cognac and boil for
one minute. Reduce the heat to low, then whisk in the
mustard. Stir in the parsley. Whisk in the butter, one
piece at a time. Season with salt and pepper.
Cut the meat into half-inch slices. Arrange the slices
on individual plates, and spoon the sauce over. Serve
at once.
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