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Chateaubriand con Vino Brodo
May 04, 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.

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