This comes from Derrick Riches at about.com. He has listed 25 of his favorite recipes. I know, this dish is not real barbeque, but I have a weakness for beef tenderloin so I figured Chateaubriand ought to be at least mentioned!
Top Twenty-Five Barbecue and Grilling RecipesTraditional Chateaubriand
From Derrick Riches,Your Guide to Barbecues & Grilling.
From the time of Napoleon comes this recipe for a great meal. Chateaubriand is not a cut of beef, like many think, but a recipe for a grilled beef tenderloin.
INGREDIENTS:
* 2 pounds beef tenderloin
* 1/2 cup plus 2 tablespoons butter
* 1/2 cup watercress
* 2 tablespoons minced parsley
* 1 tablespoon lemon juice
* salt and pepper
PREPARATION:Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper.
Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.Place the tenderloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercresses and butter mixture (called Maitre d'hotel butter).
Traditional Chateaubriand - Grilled Beef Tenderloin Recipe
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