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Chauteaubriand 2 LB Recipe

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This recipe for Chauteaubriand 2 LB is from Liz R. Adams Family, 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!
Category:
Category:
 

Bernaise Sauce w/Mushrooms
Ingredients:  
Ingredients:  
2LB Chauteaubriand (tenderloin roast)
½ 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 400º

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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