"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chateaubriand Recipe

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This recipe for Chateaubriand, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
2lb Center Cut Beef Tenderloin - the center portion of the beef tenderloin
2t Salt
2t Pepper - freshly ground
2T Cooking Oil

Directions:
Directions:
1. Heat large skillet on high heat - add cooking oil.
2. When oil starts to smoke - add the tenderloin piece. Make sure it doesn't stick - move it around a bit until it starts to cook. Flip the tenderloin around in the skillet to make sure you darken/brown all sides of the tenderloin - you are sealing the juices in the meat.
3. I find I can pre-do this. Cover the meat with foil.
4. Just before you are ready to serve - place the meat in the hot oven (400) and bake for 20 to 25 minutes for medium rare.
5. Remove from the oven and let stand 5 minutes before serving.
6. Place meat slices on a serving dish along with Potatoes, Asparagus or Green Beans and Bordelaise and Hollandaise Sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/4 Hours
Personal Notes:
Personal Notes:
This is incredibly easy to make - but for a traditional type Chateaubriand - it should be served on a serving plate that includes the potatoes and asparagus. The Hollandaise Sauce is part of the tradition of this dish as well.

 

 

 

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