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Ingredientes
- 12 x 14 oz tenderloin
- 1 Tbsp. Melted butter Black pepper
Direcciones
- Garnish: Watercress Maitre d'hotel butter
- Trim the tenderloin and if necessary flatten it slightly - it should be 1 1/2 -2 inches thick. Brush one side with melted butter and season with freshly grnd pepper. Don't add in salt, as this will extract the juices.
- Put the steak, buttered and seasoned side up, under a warm broiler and cook 4-5 min under high heat to brown the surface and seal in the juices.
- Turn over, brush with remaining butter, season with pepper. Turn the heat down and broil the steak a further 4-5 min, turning it once only. The steak should be cooked through but remain pink inside. Lift the steak onto a board and carve it, at a slight angle, into 6 even slices. Remove to a hot serving dish and garnish with sprigs of watercress and slices of maitre d'httel butter. Traditionally, Chateaubriand is served with chateau potatoes and a Bearnaise sauce.
- Maitre d'hotel butter
- 4 ounces butter 1 Tbsp. chopped parsley Salt & black pepper Lemon Juice
- Blend parsley with butter and season to taste with salt, grnd pepper and a few drops of lemon juice. Put mix on a plate and refrigeratetill solid.
- Preparation Time: 5 min
- Cooking Time: 8 - 10 min Servings - 2
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