| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sami | Meats, Main dish, Christmas | 10 | Servings |
INGREDIENTS
| 3 1/2 | lb | Chateaubriand, trimmed of fat |
| Olive oil, salt, and ground black pepper | ||
| 2 | ts | Garlic powder |
| 10 | To 12 slices bacon | |
| 1 | c | Water |
| 1/4 | c | Butter or margarine |
| 2 | lg | Onions, chopped |
| 3 | tb | All-purpose flour |
| 1 | ts | Balsamic vinegar |
| 1 | ts | Dried tarragon leaves |
| 3/4 | c | Whipping cream |
| 1/2 | c | Dry white wine, divided |
| 1 | Bottle ( 3 1/2 ounces) capers, undrained | |
| Fresh tarragon to garnish |
INSTRUCTIONS
Preheat oven to 400 degrees. Rub beef with oil. Sprinkle salt, pepper, and garlic powder over beef. Wrap bacon around beef, securing with toothpicks. Place beef in a greased 9x13 inch baking pan; pour water into pan. Insert a meat thermometer into center of meat. Place in oven, reduce temperature to 350 degrees, and bake 35 to 40 minutes or until thermometer registers 150 degrees (medium-rare). For sauce, melt butter in a large skillet over medium heat. Add onions; cook until tender. Stirring constantly, add flour, vinegar, and dried tarragon; cook 3 minutes. Gradually stir in cream and 1/4 cup wine; bring to a boil. Stirring constantly, boil 5 minutes or until thickened. Remove from heat; stir in capers and remaining 1/4 cup wine. To serve, cut meat into about 1 1/2 inch thick slices. Remove toothpicks. Spoon sauce over meat and garnish with fresh tarragon. Yield: About 10 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Christmas Cheer Recipes Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 14, 1999
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