Chateaubriand with marchand de vin sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole Tenderloin, About 2 1/2 Pounds | |
| ½ | 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