Try this Chateaubriand with Bearnaise Sauce recipe, or contribute your own.
Suggest a better descriptionSPRINKLE STEAKS LIGHTLY WITH SALT AND PEPPER. MARINATE IN OIL 2 HOURS AT ROOM TEMPERATURE. BROIL FOR 5 MINUTES ON EACH SIDE FOR MEDIUM RARE. SERVE ON PLATTER WITH BEARNAISE SAUCE. Posted to MM-Recipes Digest by BobbieB1@aol.com on Nov 23, 1998
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Serving Size: 1 Serving (481g) | ||
Recipe Makes: 6 | ||
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Calories: 241 | ||
Calories from Fat: 241 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 1.9mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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