Chateaubriand With Maitre D'Hotel Butter
|Chateaubriand||1 (2 Inch)|
|Bone marrow||1⁄2 Pound (Available On Request From The Butcher)|
|Cayenne pepper||1 Pinch|
|Shallots||2 , peeled but left whole|
|For maitre d'hotel butter|
|Unsalted butter||1⁄4 Cup (4 tbs), softened|
|Finely chopped fresh parsley||1 Tablespoon|
|Chopped fresh chives||2 Teaspoon|
|Freshly ground black pepper||1 Pinch|
|Dijon mustard||1 Tablespoon|
|Lemon juice||1 Tablespoon|
To make the maitre d'hotel butter: in a small bowl, beat the butter with a wooden spoon.
Gently work in the remaining butter ingredients.
When well blended, place on waxed paper or aluminum foil.
Roll into a cylinder.
Twist both ends to seal and set aside.
With a narrow knife, make a tunnel-like incision through the middle of the Chateaubriand, almost to the end.
In a small frying pan, lightly brown the bone marrow in butter.
Season with salt and cayenne pepper.
Stuff the Chateaubriand with the whole shallots and the bone marrow.
Barbecue steak over hot coals for about 5 minutes on each side to seal in the juices.