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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
MAKES 6 SERVINGS
2 tablespoons kosher salt
1 beef tenderloin (about 3 pounds) (see note)
2 tablespoons soft butter plus ½ cup (1 stick) butter (divided)
1 tablespoon pepper
1 shallot, chopped
1 teaspoon chopped garlic
2 tablespoons minced parsley
Olive oil to sear meat (about 2 tablespoons)
Tomato slices and pesto for garnish
Sprinkle salt over meat and let sit 1 hour in refrigerator.
Preheat oven to 300 degrees.
Remove meat from refrigerator, pat dry with paper toweling and then rub with the 2 tablespoons soft butter and sprinkle with pepper.
Set in a shallow roasting pan and roast in preheated oven 50 minutes for medium-rare (or longer, to desired doneness).
While meat roasts, make butter sauce: In small saucepan, melt the remaining ½ cup butter. Add shallot, garlic and parsley and heat through. Set aside.
Just before meat is done, coat a large sauté pan with olive oil. Heat oil. Remove meat from oven, place in sauté pan and sear on all sides. Brush reserved butter mixture over meat and serve with tomato slices topped with dabs of pesto.
Serve with Cabernet Sauvignon.
Note: When ordering meat, have butcher cut off ends of tenderloin and tie up as for Chateaubriand.
CHATEAUBRIAND
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
MAKES 6 SERVINGS
2 tablespoons kosher salt
1 beef tenderloin (about 3 pounds) (see note)
2 tablespoons soft butter plus ½ cup (1 stick) butter (divided)
1 tablespoon pepper
1 shallot, chopped
1 teaspoon chopped garlic
2 tablespoons minced parsley
Olive oil to sear meat (about 2 tablespoons)
Tomato slices and pesto for garnish
Sprinkle salt over meat and let sit 1 hour in refrigerator.
Preheat oven to 300 degrees.
Remove meat from refrigerator, pat dry with paper toweling and then rub with the 2 tablespoons soft butter and sprinkle with pepper.
Set in a shallow roasting pan and roast in preheated oven 50 minutes for medium-rare (or longer, to desired doneness).
While meat roasts, make butter sauce: In small saucepan, melt the remaining ½ cup butter. Add shallot, garlic and parsley and heat through. Set aside.
Just before meat is done, coat a large sauté pan with olive oil. Heat oil. Remove meat from oven, place in sauté pan and sear on all sides. Brush reserved butter mixture over meat and serve with tomato slices topped with dabs of pesto.
Serve with Cabernet Sauvignon.
Note: When ordering meat, have butcher cut off ends of tenderloin and tie up as for Chateaubriand.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.