Chateaubriand with marchand de vin sauce

6 servings

Ingredients

Quantity Ingredient
1 Whole Tenderloin, About 2 1/2 Pounds
½ cup Olive Oil
Juice Of One Lemon
1 large Clove Garlic, Crushed
Salt And Coarse Ground Pepper, To Taste
2 To 3 Sprigs Fresh Thyme (Optional)

Directions

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

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