Recipe#1561

Title: Chateaubriand 02

From: "D R Green" The_Doc@bigfoot.com 
 Newsgroups: rec.food.recipes 
 Subject: Chateabriand 
 Date: 3 Jul 1998 07:35:19 -0600 
 Message-ID: <359a6bcd.0@news1.ibm.net>

Servings - 2
 12-14 ounce tenderloin
 1 tablespoon melted butter
 Black pepper
 Watercress
 Maitre d'hotel butter
 Trim the tenderloin and if necessary flatten it slightly - it should
 be 1 1/2 -2 inches thick. Brush one side with melted butter and
 season with freshly ground pepper. Do not add salt, as this will
 extract the juices.
 Put the steak, buttered and seasoned side up, under a hot broiler
 and cook 4-5 minutes under high heat to brown the surface and seal
 in the juices. Turn over, brush with remaining butter, season with
 pepper. Turn the heat down and broil the steak a further 4-5 minutes,
 turning it once only.  The steak should be cooked through but remain
 pink inside.
 Lift the steak onto a board and carve it, at a slight angle, into
 6 even slices. Remove to a warm serving dish and garnish with sprigs
 of watercress and slices of maitre d'httel butter.
 Traditionally, Chateaubriand is served with chateau potatoes and a
 Bearnaise sauce.
 Maitre d'hotel butter
 4 ounces butter
 1 tablespoon minced parsley
 Salt & black pepper
 Lemon Juice
 Blend parsley with butter and season to taste with salt, ground
 pepper and a few drops of lemon juice. Put mixture on a plate and
 chill until solid.