CHATEAUBRIAND A LA MAISON

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Chateaubriand a La Maison image

Signature dish of the Restaurant Franziskanerplatz in Vienna, Austria. Recipe from a clipping in my grandmother's recipe box. The recipe recommends grilling the tenderloins to just rare but you don't have to.

Provided by Member 610488

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

2 (8 ounce) beef tenderloin steaks, 1 1/2 inch thick
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon cayenne
1 teaspoon Dijon mustard
1 tablespoon parsley, chopped
1 teaspoon sherry wine
2 teaspoons Worcestershire sauce
1 ounce cognac
1 tablespoon ketchup
2 tablespoons whipping cream
4 mushrooms, sliced (sauteed in following ingredient)
1 teaspoon butter

Steps:

  • Grill the steak to your desired doneness.
  • Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
  • When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
  • When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
  • Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
  • Plate the steak and pour sauce over. Serve with French fried potatoes and peas.

Nutrition Facts : Calories 764.9, Fat 60.5, SaturatedFat 28.6, Cholesterol 249.2, Sodium 553.8, Carbohydrate 5.4, Fiber 0.6, Sugar 3.2, Protein 46.5

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