If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Chateaubriand
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- #17551
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")
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
directions
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.
added by
davidgrfr
nutrition data
Nutritional data has not been calculated yet.
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