Name: Chateaubriand with Marchand De Vin Sauce
Ingredients: 1 Whole Tenderloin, About 2 1/2 Pounds; 1/2 c Olive Oil; Juice Of One Lemon; 1 lg Clove Garlic, Crushed; Salt And Coarse Ground Pepper, To Taste; 2 To 3 Sprigs Fresh Thyme (Optional)

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	6	Servings

INGREDIENTS

1		Whole Tenderloin, About 2 1/2 Pounds
1/2	c	Olive Oil
		Juice Of One Lemon
1	lg	Clove Garlic, Crushed
		Salt And Coarse Ground Pepper, To Taste
2		To 3 Sprigs Fresh Thyme (Optional)

INSTRUCTIONS

Yield: 8 to 10 servings
Salt and pepper the steak and rub with a mixture of the oil, lemon juice
and garlic.  Let sit at room temperature about 1 hour. Over a charcoal
(Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3
minutes per side.  Remove the steak to a roasting pan with a rack in the
bottom.  Bake in a preheated 375 degree F. preheated oven about 20 minutes
per pound for medium rare.  To serve, slice thin on the diagonal and serve
with Marchand de Vin sauce. (Recipe #7)
From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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