© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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For the Chateaubriand:
1 whole defatted beef tenderloin
1 clove garlic split in half
4 tablespoons Lea & Perkins Worcestershire sauce
salt and pepper to taste
¼ teaspoon monosodium glutamate (MSG)
Rub tenderloin with garlic and place in pan. Mix Lea & Perkins with juice of 1 lime, salt and pepper, and monosoduim glutamate (MSG) and rub into meat. Let stand one hour. Broil to your taste on charcoal broiler. You may rap in foil until ready to serve. Slice and serve with Chateaubriand Sauce.
For the Chateaubriand Sauce:
½ cup chopped onion
2 tablespoons chopped shallots
¾ cup butter
4 tablespoons flour
½ cup canned tomato purée
3 cups strong beef boullion
2 tablespoons bottled meat extract
¼ cup chopped mushrooms
¼ cup dry white wine
Sauté onions and shallots in 4 tablespoons butter until golden. Add flour and cook until deep brown stirring constantly. Add tomato purée, boullion and Bovril and cook until thickened, stirring constantly. Combine mushrooms with wine and cook over high heat for 5 minutes. Stir into thickened sauce. Melt the remaining half cup of butter and beat it into the sauce with a wire whisk or rotary blender until thoroughly blended. Makes about 4 cups.
Sauce will turn any beef into a delight — try it on a hamburger steak!