| 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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