Name: Chateaubriand with Marchand De Vin Sauce
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)

Jesus' gospel of forgiveness is not unrelated to the Bible's demand for holiness. Obedience is not a 'second step' added to our faith, so that 'accepting Jesus as Savior' must be supplemented by 'accepting Jesus as Lord.' We are not saved by grace and then sanctified (made holy) by our own works. Being a Christian is not a matter of adding our will to God's, our efforts to His. Rather…'putting away sin,' which is faith in action, is the means to persevering, which we do by depending on Jesus from beginning to end. In other words, repenting from the disobedience of disbelief, and the life of persevering faith that this brings about, which entails obeying God, are all one expression of 'looking to Jesus.' One cannot exist without the other… There is only one thing, not two, that we must do to be saved: trust God with the needs of our lives. This one thing in God's provision (now supremely manifested in Christ) will show itself, from beginning to end, in our many acts of repentance and obedience.

Scott Hafemann

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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