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Chateaubriand With Maitre D'Hotel Butter

Barbecue.Master's picture
  Chateaubriand 1 (2 Inch)
  Bone marrow 1⁄2 Pound (Available On Request From The Butcher)
  Butter 1 Tablespoon
  Salt 1 Pinch
  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
  Salt To Taste
  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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 786 Calories from Fat 598

% Daily Value*

Total Fat 68 g105%

Saturated Fat 39.6 g197.8%

Trans Fat 0 g

Cholesterol 232.9 mg77.6%

Sodium 737 mg30.7%

Total Carbohydrates 18 g6%

Dietary Fiber 2.8 g11.3%

Sugars 5.6 g

Protein 30 g60.5%

Vitamin A 87.1% Vitamin C 103.8%

Calcium 11.2% Iron 13.4%

*Based on a 2000 Calorie diet


Chateaubriand With Maitre D'Hotel Butter Recipe