From davidg@eden.rutgers.edu Sun Jan 2 17:08:44 2000 Date: 27 Dec 1999 13:08:08 GMT From: Dave Newsgroups: rec.food.recipes Subject: Chateaubriand Followup-To: rec.food.cooking submitted by: angel-food.chat@simpleinternet.com from Australia Chateaubriand 4 to 5 inch cut from fillet of beef salad oil salt and pepper 1/4 cup dry red wine 1 tsp. meat extract 1 tsp. parsley, very finely minced 1/2 tsp. lemon juice 4 Tbsp. butter, room temperature Chateaubriand is a thick double or triple size portion of steak cut from the thickest part of the fillet of beef. It should be trimmed of all fat and should stand at room temperature about a half hour before it is broiled. Preheat broiler. Brush steak with oil. Sprinkle with salt and pepper. Flatten meat on cut side with meat mallet or cleaver until it is 3 to 4 inches thick. Broil 6 to 8 minutes on each side or to desired doneness. In a small pan, heat wine and meat extract, stirring well until wine is reduced to about 2 tablespoons. Remove pan from fire. Stir in parsley, lemon juice and butter. Butter should be very soft but not completely melted. Do not reheat butter mixture. When steak is done, cut it into diagonal slices. Spoon butter mixture on top. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.