22 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 8
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 2

A quick and tasty roast that uses the drippings for a wonderful sauce. Use extra sauce for roasted potatoes and veggies.

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Cut 8 small slits in the roast. Insert garlic into slits.

  • In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting pan, and pour water into bottom of pan.

  • Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes.

  • Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced roast.

Nutrition Facts

647.24 calories; 21.01 g protein; 7.75 g carbohydrates; 51.83 g fat; 111.02 mg cholesterol; 329.92 mg sodium.Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

VORCHA
03/13/2006
Fablous and really easy! I adjusted this recipe to make a whole beef tenderloin for a dinner party of 12. Even tripling the recipe was still very easy to put this on the table. Served with boiled new red potatoes with garlic caesar salad burgandy wine and chocolate lava cakes for desert.
(24)

Most helpful critical review

Anonymous
02/24/2011
Have to agree with some that this was a waste of a good piece of meat. I should have seared the meat first before roasting to add some color. The sauce was also a waste of good wine.
(1)
22 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 8
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 2
VORCHA
03/13/2006
Fablous and really easy! I adjusted this recipe to make a whole beef tenderloin for a dinner party of 12. Even tripling the recipe was still very easy to put this on the table. Served with boiled new red potatoes with garlic caesar salad burgandy wine and chocolate lava cakes for desert.
(24)
Anonymous
04/04/2007
This marinade was absolutely delicious so was the sauce. I made some changes though. I did not roast the meat. I coated it with the oil herbs and stuffed it with garlic and let it marinate about 30min. then I cut a couple small pieces off and set aside for the sauce. I then grilled the meat. The meat pieces and the extra marinade I put in the pot in place of the meat drippings and then added the other sauce ingredients and extra herbs. It was absolutely to die for. My husband said it was so good he's not sure why we bother going out to eat haha
(19)
Anonymous
10/30/2005
very good probably make again. lots of flavor
(13)
Jeanine
02/23/2008
This was fantastic! The sauce is to die for. There were only two things that I did differently: I let the olive oil lemon juice and herbs soak into the meat for 24 hours and I added sliced portabella mushrooms to the sauce. Absolutely incredible
(10)
sxarnold
12/10/2006
Effectively an expensive cut of meat from a specialty market was boiled and turned out very chewy. The sauce is the only thing that prevented me from throwing it out.
(7)
ellie may
04/24/2013
Well first of all DO NOT PUT THE ROAST IN THE WATER! Put the roast ON the rack OVER the water. I opened the roast up and put all the goodies inside except rosemary. Increased all the spices to at least 1 teaspoon each and tripled the garlic (of course I live for garlic); you can put your choice of favorite spices in there but Tarragon is a must retied the roast tightly. Preheated a cast iron skillet with olive oil to very hot covered the roast with seasalt and fresh ground pepper and seared it on all sides before sticking it in the oven with a teaspoon of rosemary bits sprinkled on top because I love the smell of it! I wouldn't dream of having this yummy dish without Béarnaise sauce that is also classic for Chateaubriand but the addition of shallots & Crimini mushrooms to the recipe sauce made it super yummy for me. Spoon the recipe sauce over for plating but have the Béarnaise in a side dish for dipping plus the classic Chateaubriand in France always has Chateau Potatoes which are also yummers with the Béarnaise! I always use a good Cabernet when cooking with red wine; don't cook with wine that you wouldn't drink the quality matters! Enjoy!
(7)
Brat
05/05/2010
I have made this several times now and it always is delicious. I often don't even make the sauce but just use the meat preparation. This tender cut of meat is great all on its own. NOTE: I saw another reviewer saying that they boiled an expensive cut of beef. The meat should be in a roasting pan on a rack and the water sits underneath for moisture. Don't set the meat in the water. I also have found that it tasted better with well cracked fresh pepper not whole peppercorns that's just my personal preference. I find whole peppercorns a little overpowering. I love this recipe.
(6)
JDVMD
07/15/2006
Very good recipe. Served with garlic mashed potatoes. I used more than a "pinch" of the spices.
(5)
Kara Ceschini
09/06/2006
Very good classic taste. I love the herb/wine taste it's like the old Italian recipes...
(4)