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Beef Tenderloin (Chateaubriand)




Source of Recipe


Internet


List of Ingredients




Marinated Beef Tenderloin (on the grill)

1 - 32oz. Chateaubriand
1 bay leaf
Sea salt to taste
2 onions, sliced
1/2 cup vegetable oil
1 clove of garlic
Freshly ground pepper, to taste
Rub the Chateaubriand on both sides with salt and pepper. Place meat in shallow pan; add bay leaf, onions, and garlic. Drizzle with oil. Cover and marinate in refrigerator 2 to 3 hours, turning meat once or twice. Drain meat and discard marinade.

Grill over medium-hot charcoal, turning to brown evenly. Continue cooking over indirect heat in covered grill, about 25 minutes, turning frequently, until meat is desired degree of doneness.

The Chateaubriand (in the oven)

Insert meat thermometer into thickest portion of meat center. Rub meat with softened butter then sprinkle with steak spices or coarse salt. Place meat fat side up on rack in a shallow roasting pan. Do not add water to the pan or cover. Roast in 450°F oven until the meat thermometer registers 135°F, approximately 30 minutes. This tenderloin should be cooked to rare or medium doneness and should not be cooked well done. After cooking, season to taste with Kansas City Steak Company Steak Seasoning.


Recipe