Chateaubriand

[jat]

Chateaubriand

This is a favorite way to cook a tenderloin, either on the

grill or broiled. Tenderloin needs all the flavor it can

get, and the addition of marrow and mushroom mixture

accomplishes this with a nice presentation once it is sliced.

1 pound beef tenderloin, center cut

4 slices of beef marrow

4 scallions, finely sliced

3 large mushrooms, diced

2-3 tablespoons dry red wine

1-2 teaspoons rosemary

Freshly ground salt and pepper to taste

Clarified butter

3 tablespoons butter

2 teaspoons anchovy paste

1 tablespoon very fine chopped parsley

Make a cut lengthwise on the side of the tenderloin, being

careful to leave about a one inch space uncut on the ends.

Place marrow into a hot an, and add the scalliions. Cook

a little and add the mushrooms. Add wine, rosemary, salt

and pepper. Put pan aside on top of stove and keep warm.

Preheat broiler. Stuff pocket with the mushroom onion

mixture. Tie meat starting at ends in about 5 places to

secure the mixture so it doesn't run out.

Season with salt and pepper. Place meat on roasting

rack and continue to baste with butter. Broil 2 inches

from the heat, 5 minutes of each side, basting alot.

Remove from oven and slice. Spread the top with anchovy

butter.

Anchovy Butter: Place 3 T. softened butter, anchovy

paste and parsely and work into a smooth paste.

Keywords: Main Dish, Easy, Dinner

( RG811 )