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Chauteaubriand 2 LB Recipe

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This recipe for Chauteaubriand 2 LB, by , is from Liz R. Adams, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz R. Adams

Category:
Category:
 

Bernaise Sauce w/Mushrooms


Ingredients:  
Ingredients:  
2LB Chauteaubriand (tenderloin roast)
Stick Green Butter (garlic, parsley, rosemary, thyme, sage, salt)
2 Tbsp Montreal Steak Spice
2 Tbsp Garlic/Black Truffle Salt

Directions:
Directions:
PREHEAT OVEN to 400

Baste the roast with the green butter, than add all the spices. Roast for 30 - 35 mins then let sit for 10 - 15 minutes before carving,
 

Bernaise Sauce w/Mushrooms


Ingredients:  
Ingredients:  
1/2 cup Portabella Mushrooms roughly chopped (or whatever mushroom you prefer)
1/4 cup Butter seasoned with garlic and salt
1/8 cup Marsala Wine

Directions:
Directions:
Prepare Bernaise sauce as indicated on packet, when starts to thicken, add contents of skillet (mushrooms) and mix together. Keep warm till ready to serve over Chateaubriand. Yields 1 1/2 cups.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
This was a favorite of my grandma Angie RIP. She said the meat was so tender it was like butter!

 

 

 

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