Chateaubriand with Marchand De Vin Sauce
Source of Recipe
unknown
List of Ingredients
1 whole beef tenderloin (2 1/2 lb)
12 cups olive oil
juice of 1 lemon
1 large clov garlic, crushed
salt and coarse ground pepper
2 sprigs fresh thyme
SAUCE:
2 tablespoons oil
2 tablespoons flour
1 small onion, finely chopped
10 ounces beef broth
10 ounces water
3 tablespoons tomato paste
1/2 cup finely chopped ham
1/2 cup chopped mushrooms
4 medium shallots, finely chopped
4 tablespoons butter
1/2 cup dry red wine
1 tablespoon lemon juice
1 tablespoon fresh thyme, chopped (1 tsp dried)
1 tablespoon Worcestershire sauceRecipe
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 375ºF oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. Serves 8-10.
MARCHAND DE VIN SAUCE: Make a roux by stirring 2 Tbls of oil and 2 Tbls of flour in a heavy skillet, over medium heat, until chocolate brown. Add the onion and wilt then add the broth, water, tomato paste, ham and mushrooms. Cook until thickened and reduced to half, about 30 minutes. In a small pan, saute the shallots in 4 Tbls of butter. Add the red wine and simmer several more minutes. Add the lemon juice, Worcestershire sauce and thyme. Before serving, strain out the solids and serve over the steak.
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