Thread: Cooking Corner
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Old October 17th, 2005, 03:16 PM   #2
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Join Date: Mar 2005
Location: WNC
Posts: 304


Chateaubriand........Makes 2 sevings...

2 (8 ounce) fillets beef tenderlion filet, 1 1/2 inch thick

2 Tbsp vegetable oil

freshly ground black pepper to taste

2 Tbsp butter


1..... Rub the beef with the vegetable oil and season with freshly ground black

pepper. Let the beef rest at room temperature for 1 hour.....

2......Heat a large, heavy skillet over medium - high heat. Quickly sear the meat

about 5 seconds on each side. then remove from skillet. Melt and brown the

butter in the skillet. Return the meat to the skillet and fry 4 to 5 minutes on

each side. The outside of the meat should be browned and crisp. Remove

from the skillet and let stand for about 5 minutes for the juices to settle..
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