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Name: Chateaubriand
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American-South
Ingredients: Salt; 2 c Beef broth; 1/2 c Unsalted butter, cut into 8; 1 tb Unsalted butter; 4 md Shallots minced; 2 2-lb 2 lb trimmed tenderloin beef; 4 md cloves garlic, slivered; 3 tb olive oil; 2 tb Cognac; 2 tb Dijon mustard; 3 tb Minced fresh parsley; Pieces; Black Pepper freshly ground

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INGREDIENTS

Salt
2 c Beef broth
1/2 c Unsalted butter, cut into 8
1 tb Unsalted butter
4 md Shallots ; minced
2 2-lb 2 lb trimmed tenderloin beef
4 md cloves garlic, slivered
3 tb olive oil
2 tb Cognac
2 tb Dijon mustard
3 tb Minced fresh parsley
Pieces
Black Pepper ; freshly ground

INSTRUCTIONS

Preheat oven to 450 degrees. Cut 3/4 inch deep slits in meat. Insert garlic slivers into slits. Brush meat with 2 T of oil. Heat remaining oil in heavy large skillet over medium high heat. Add meat and brown on all sides. Do not wash skillet. Set meat on rack in roasting pan. Roast to desired donenesss, about 30 minutes for rare. For sauce: Melt 1 T butter in same skillet. Add shallots and cook until softened, about 5 minutes. Pour off fat from roasting pan. Set pan over high heat. Stir in broth, scraping up browned bits. Add to shallots. Boil until reduced by half. Add cognac and boil for 1 minute. Reduce heat to low. Whisk in mustard. Stir in parsley. Whisk in butter, 1 piece at a time. Season with salt and pepper. Cut meat into 1/2 inch slices. Arrange slices on individual plates. Spoon sauce over. Serve immediately. Ellen Woolley, Mandeville, LA "Louisiana Kitchen Classics", 1991, Cookbook Publishing Co. From: Barbara Okeefe Posted to MM-Recipes Digest by BobbieB1@aol.com on Nov 23, 1998

NOTES

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Chateaubriand

Salt
2 c Beef broth
1/2 c Unsalted butter, cut into 8
1 tb Unsalted butter
4 md Shallots minced
2 2-lb 2 lb trimmed tenderloin beef
4 md cloves garlic, slivered
3 tb olive oil
2 tb Cognac
2 tb Dijon mustard
3 tb Minced fresh parsley
 Pieces
 Black Pepper freshly ground

Preheat oven to 450 degrees.  Cut 3/4 inch deep slits in meat.  Insert  garlic slivers into slits.  Brush meat with 2 T of oil.  Heat remaining oil  in heavy large skillet over medium high heat.  Add meat and brown on all  sides.  Do not wash skillet.  Set meat on rack in roasting pan. Roast to  desired donenesss, about 30 minutes for rare. For sauce: Melt 1 T butter in  same skillet.  Add shallots and cook until softened, about 5 minutes. Pour  off fat from roasting pan.  Set pan over high heat. Stir in broth, scraping  up browned bits.  Add to shallots. Boil until reduced by half. Add cognac  and boil for 1 minute. Reduce heat to low. Whisk in mustard. Stir in  parsley. Whisk in butter, 1 piece at a time. Season with salt and pepper.  Cut meat into 1/2 inch slices.  Arrange slices on individual plates. Spoon  sauce over.  Serve immediately.                                    Ellen Woolley, Mandeville, LA    "Louisiana Kitchen Classics", 1991, Cookbook Publishing Co.    From: Barbara Okeefe    Posted to MM-Recipes Digest  by BobbieB1@aol.com on Nov 23, 1998

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Nutrition

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Serving Size: 1 Serving (762g)
Recipe Makes: 8

Calories: 810
Calories from Fat: 576 (71%)

Amt Per Serving		% DV

	Total Fat 64g	85 %
	Saturated Fat 30.1g	151 %
	Monounsaturated Fat 24.4g
	Polyunsanturated Fat 2.6g
Cholesterol 203.1mg		62 %
Sodium 1769mg		61 %
Potassium 1025.3mg		27 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.4g
Protein 51g		73 %
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.

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Calories per serving: 810

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