INGREDIENTS

INSTRUCTIONS

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 ground pepper. Do not add salt, as this will extract the juices.
Put the steak, buttered and seasoned side up, under a hot broiler and cook
4-5 minutes 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 minutes, 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
warm 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 tablespoon minced parsley Salt & black pepper Lemon Juice
Blend parsley with butter and season to taste with salt, ground pepper and
a few drops of lemon juice. Put mixture on a plate and chill until solid.
Preparation Time: 5 minutes Cooking Time: 8 - 10 minutes Servings - 2
Posted  by "D R Green" <The_Doc@bigfoot.com>
Posted to MM-Recipes Digest  by BobbieB1@aol.com on Nov 23, 1998

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