Chateaubriand with Marchand De Vin Sauce
Yield
4 servingsPrep
60 minCook
60 minReady
120 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef, tenderloin
whole |
|
| ½ | cup |
olive oil
|
|
| 1 | x |
lemon juice
one lemon |
*
|
| 1 | large |
garlic cloves
crushed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 - 3 | each |
thyme sprigs
fresh, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef, tenderloin
whole |
|
| 118 | ml |
olive oil
|
|
| 1 | x |
lemon juice
one lemon |
*
|
| 1 | large |
garlic cloves
crushed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
|
thyme sprigs
fresh, optional |
* |
Directions
Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic.
Let sit at room temperature about 1 hour.
Over a charcoal (preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side.
Remove the steak to a roasting pan with a rack in the bottom.
Bake in a preheated 375 degree F preheated oven about 20 minutes per pound for medium rare.
To serve, slice thin on the diagonal and serve with Marchand de Vin sauce.
