Chateaubriand
Print This Recipe

---

Chateaubriand, invented by the chef of the 19th century French author Francois Chateaubraind, is classically prepared for 2. Chateaubriand is traditionally served with a Bernaise Sauce and Chateau Potatoes. INGREDIENTS 12 to 14-ounce tenderloin, 2 pounds for 4 to 6 people 1 tablespoon melted butter Black pepper Watercress Maitre d'Hotel butter Trim the tenderloin, if necessary, and flatten it slightly - it should be 1-1/2 to 2 inches thick. Brush 1 side with melted butter and season with freshly ground black pepper. Do not add salt, as this will extract the juices. Put the steak, buttered and seasoned side up, under a hot broiler and cook 4 to 5 minutes under high heat to brown the surface and seal in the juices. Turn over, brush with melted butter, season with pepper. Turn the heat down and broil the steak further 4 to 5 minutes, turning it only once. The steak should be cooked through but remain pink inside. Lift the steak onto a board and carve it, at a slight angle, into 6 even slices. Remove to a warm serving dish and garnish with sprigs of watercress and slices of Maitre d'Hotel butter. Makes 2 servings Maitre d'Hotel Butter 4 ounces butter 1 tablespoon minced parsley Salt and black pepper Lemon juice Blend parsley with butter and season to taste with salt, ground pepper, and a few drops of lemon juice. Put mixture onto a place and chill until solid.