Chateaubriand With Marchand De Vin Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Whole Tenderloin, About 2 1/2 Pounds
1/2 cup: Olive Oil,
Juice Of One Lemon,
1 large: Clove Garlic, Crushed
Salt And Coarse Ground Pepper, To Taste
2: To 3 Sprigs Fresh Thyme, Optional
Directions:
Yield: 8 to 10 servings
Salt and pepper the steak and rub with a mixture of the oil, lemon
juice and garlic. Let sit at room temperature about 1 hour. Over a
charcoal (Preferably gas) grill, char the steak over an extremely hot
fire, 2 to 3 minutes per side. Remove the steak to a roasting pan
with a rack in the bottom. Bake in a preheated 375 degree F.
preheated oven about 20 minutes per pound for medium rare. To serve,
slice thin on the diagonal and serve with Marchand de Vin sauce.
(Recipe #7)
From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
Source from luhu.jp
Salt and pepper the steak and rub with a mixture of the oil, lemon
juice and garlic. Let sit at room temperature about 1 hour. Over a
charcoal (Preferably gas) grill, char the steak over an extremely hot
fire, 2 to 3 minutes per side. Remove the steak to a roasting pan
with a rack in the bottom. Bake in a preheated 375 degree F.
preheated oven about 20 minutes per pound for medium rare. To serve,
slice thin on the diagonal and serve with Marchand de Vin sauce.
(Recipe #7)
From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
Source from luhu.jp
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Meats