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Chateaubriand con Vino Brodo
April 03, 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!

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