Email to Chris Williams      

Recipe Categories: chiefwms's HOME PAGEAPPETIZERS BBQ BEVERAGES CANDY COOKIES DESSERTS ENTREE ETHNIC Family GRILLEDorBBQ MARINADES MEATS PASTA PressureCooker RICE RUBS SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Traditional Chateaubriand




Source of Recipe


Cooking Illustrated OR Cuisine at Home can't remember which.


List of Ingredients




2 pounds beef tenderloin
1/2 cup plus 2 tablespoons butter
1/2 cup watercress
2 tablespoons minced parsley
1 tablespoon lemon juice
salt and pepper

Recipe



Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.

Place tenderloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercrests and butter mixture (called Maitre d'hotel butter).

Chateaubriand is traditionally served with Béarnaise Sauce and Chateau Potatoes.