*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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
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
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!
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.