Best Châteaubriand Marchand De Vin Recipes

Chateaubriand image

Provided by Rayna

Time 1h10m

Yield 2

Number Of Ingredients 4

2 (8 ounce) fillets beef tenderloin filet, 1 1/2 inch thick
2 tablespoons vegetable oil
freshly ground black pepper to taste
2 tablespoons butter

Steps:

Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.

Nutrition Facts : Calories 710.6 calories, Cholesterol 218.7 mg, Fat 50.1 g, Protein 61.9 g, SaturatedFat 19.1 g, Sodium 207.2 mg

Châteaubriand Marchand de Vin Recipe image

Provided by á-30

Number Of Ingredients 12

For beef
* Chateaubriands; about 1 pound each per person
* melted butter, enough to baste Chateaubriands during cooking
* beef marrow
For sauce
2/3 * 2/3 cup of finely chopped green onions
1/4 * 1/4 pound butter, plus one large pat
1 * 1 cup red wine (preferably a good Bordeaux)
1 * 1 can of brown gravy
1 * 1 dash of cognac
* juice of 1 lemon
* chopped parsley

Steps:

Prepare beef: Broil the Chateaubriands. During the cooking, brush them frequently with melted butter and turn them often. Meanwhile, extract the marrow and slice it in thin rounds. Poach these for about 1 minute in boiling salted water. Prepare sauce: Sauté green onions in 1/4 pound butter until just colored. Add red wine and cook this down to one half its volume. Add gravy, cognac, pat of butter and the lemon. Sprinkle the sauce heavily with parsley. When the meat is done to your satisfaction, remove it to hot plates, pour the sauce over each portion and top with slices of poached marrow. With this serve lyonnaise potatoes, watercress, crisp French bread, fruit and cheese. Try a fine bottle of Bordeaux with this.