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
Directions:
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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