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
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 6 to 8
- 2 pounds beef tenderloin
- 1/2 cup plus 2 tablespoons butter
- 1/2 cup watercress
- 2 tablespoons minced parsley
- 1 tablespoon lemon juice
- salt and 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 of butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan. 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 each side for about 4 minutes. Reduce heat and continue grilling 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.