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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
Chateaubriand With Maitre D'Hotel Butter
MAKING 1 Season the meat using the meat tenderizer 2 Using a sharp knife pierce the meat with a fork at 1 inch intervals 3 Cover the meat and place in the refrigerator to overnight 4 Cook the meat on the grill for about 20minutes on each side 5 In a saucepan
GETTING READY 1 Preheat the oven to 325 F. 2 Slit the beef lengthwise to make pocket. MAKING 3 In a bowl place the beef and stream Chablis over it. 4 Cover the bowl and leave the beef aside for at least 12 hours. 5 In a saucepan melt butter along with brandy
Stuffed Chateaubriand Roast
GETTING READY 1 Preheat oven to 350 degrees before baking. MAKING 2 Take a large mixing bowl and put bread in it. 3 Allow the bread slices to soak for several minutes after pouring one cup water over them. 4 Using a fork mash the bread very finely. 5 Add in
Bit Players' Chateaubriand Meat Loaf
Boil potatoes in advance. Assemble all ingredients. Time the preparation of vegetables so that they finish cooking at about the same time. Cauliflower Cut off stem end and remove leaves. Bring 1 inch of water to a boil in a large pot. Add 1 tablespoon lemon
GETTING READY 1 Trim the chateaubriand and if required slightly flatten it. The thickness should appropriately be about to 2 inches. With melted butter brush one side and season with freshly ground pepper. Ensure that salt is not added as this would extract
The Meat Preheat oven to 450 . Place tenderloins in a roasting pan and roast at 450 for 15 minutes. Reduce oven temperature to 350 and continue to cook beef for 25 minutes or until a meat thermometer reaches 130 The Sauce Melt 1 tablespoon butter in a skillet
Chateaubriand With Cognac Mustard Sauce
Tenderloin must be center cut from choicest prime beef available. Remove all silver skin fat and suet. Season lightly with salt and pepper. Place on grill in broiler or oven to cook. Slice ends off tomato and cut in half then broil. Batter and French fry onion
1. Prepare parsley butter with butter parsley and lime. 2. Put together all the remaining ingredients in a stew pan and cook to reduce to half the quantity. 3. Strain through a muslin add the prepared parsley butter.
1. Put the shallots thyme mushroom trimmings bayleaf and wine into a pan and reduce to one third. 2. Add the jus lie veal gravy and reduce to half again. 3. Strain through a muslin cloth. 4. Finish away from the heat with maitre d hotel butter.
Chateaubriand Sauce With Matre'D Hotel Butter
Steak should weigh about 1 1 2 to 2 lb. heat butter in pan. Season meat with pepper add to pan and brown quickly on all sides. Allow approximately 10 minutes cooking time per lb. for rare meat slightly more for medium rare. Cooking time of course depends on
Trim fat from surface of roast. Make a slanting cut 2 inches deep the full length of the roastwithasharp narrow bladed knife held at a 45 degree angle. Make another cut just as before along opposite side. Blend blue cheese and brandy together. Spread cheese
Spit Roasted Chateaubriand
1. Preheat broiler if manufacturer directs. Place both pieces of meat on rack in broiling pan broil 30 minutes for rare or until of desired doneness turning meat once. 2. Meanwhile prepare mushroom sauce In 10 inch skillet over medium high heat in hot butter
Chateaubriand With Mushroom Sauce
MAKING 1.Heat shallot with wine until wine gets reduced. 2.Put glace de viande butter tarragon cayenne and lemon juice and heat. SERVING 3.Serve hot.
MAKING 1.In a pan whip together the fat lemon juice salt a pinch of pepper and minced parsley 2.Now add the Spanish sauce reheat stir for a moment SERVING 3.Serve with steak
Chop shallots finely. Melt half the butter in small saucepan add shallots. Cook until softened then add prepared pan juices. Cook few minutes remove from heat swirl in remaining butter. Stir gently as butter melts the sauce will thicken. Add tarragon and
Brown meat on all sides in hot shortening in a heavy skillet about 15 to 20 minutes turning occasionally. Or if desired place the meat on greased rack in broiler pan and broil about 5 inches about 13 centimeters from heat until meat is well browned outside and
Please see video .
Chateaubriand Beef Tenderloin with Mushrooms