From the time of Napoleon comes this recipe for a great meal. Chateaubriand is not a cut of beef, like many think, but a recipe for a grilled beef tenderloin.
- 2 pounds/900 g beef tenderloin
- 1/2 cup/120 mL plus 2 tablespoons/30 mL butter
- 1/2 cup/120 mL watercress
- 2 tablespoons/30 mL minced parsley
- 1 tablespoon/15 mL lemon juice
- 2 teaspoons/10 mL sea salt
- 1/2 teaspoon/2.5 mL coarse ground black pepper
Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons/30 mL of butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Meanwhile, melt remaining 1/2 cup/120 mL of butter in a saucepan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.
Place the tenderloin on hot grill and sear on all four sides for about 3 minutes. Reduce heat and continue grilling for 5-10 minutes, or until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and butter mixture (called Maitre d'hotel butter).
Chateaubriand is traditionally served with Béarnaise Sauce and Chateau Potatoes.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||12 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||0 g|