Chateaubriand With Marchand De Vin Sauce
| 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 403
Total Fat: 45.1g
Cholesterol: 128.5mg
Sodium: 124.7mg
Potassium: 472.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 30g