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Chateaubriand with Marchand De Vin Sauce

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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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