Broiled filet topped with red wine reduction, butter, and lemon juice, chateaubriand is a dish that's far easier to enjoy than to pronounce ("sha-toe-bree-on")
fillet of beef (5-inch cut of)
salad oil
salt and pepper
1/4 cup dry red wine
1 teaspoon meat extract
1 teaspoon parsley, very finely minced
1/2 teaspoon lemon juice
4 tablespoons butter, at room temperature
NOTE: Chateaubriand is a thick double or triple size portion of steak cut from the thickest part of the fillet of beef. It should be trimmed of all fat and should stand at room temperature about a half hour before it is broiled.
Preheat broiler. Brush steak with oil. Sprinkle with salt and pepper. Flatten meat on cut side with meat mallet or cleaver until it is 3 to 4 inches thick. Broil for 6 to 8 minutes on each side or to desired doneness.
In a small pan, heat wine and meat extract, stirring well until wine is reduced to about 2 tablespoons.
Remove pan from fire. Stir in parsley, lemon juice and butter. Butter should be very soft but not completely melted. Do not reheat butter mixture.
When steak is done, cut it into diagonal slices. Spoon butter mixture on top.
davidgrfr
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