Recipe by Rob Foote
"A quick and tasty roast that uses the drippings for a wonderful sauce. Use extra sauce for roasted potatoes and veggies."
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beef tenderloin roast, trimmed
extra virgin olive oil
lemon or lime juice
whole multi-colored peppercorns
chopped fresh garlic
1 1/2 cups
dry red wine
Fablous and really easy! I adjusted this recipe to make a whole beef tenderloin for a dinner party of 12. Even tripling the recipe was still very easy to put this on the table. Served with boiled new red potatoes with garlic, caesar salad, burgandy wine and chocolate lava cakes for desert.
Effectively, an expensive cut of meat from a specialty market was boiled and turned out very chewy. The sauce is the only thing that prevented me from throwing it out.
This marinade was absolutely delicious, so was the sauce. I made some changes though. I did not roast the meat. I coated it with the oil, herbs, and stuffed it with garlic and let it marinate about 30min. then I cut a couple small pieces off and set aside for the sauce. I then grilled the meat. The meat pieces and the extra marinade I put in the pot in place of the meat drippings and then added the other sauce ingredients and extra herbs. It was absolutely to die for. My husband said it was so good he's not sure why we bother going out to eat haha
very good probably make again. lots of flavor
This was fantastic! The sauce is to die for. There were only two things that I did differently: I let the olive oil, lemon juice and herbs soak into the meat for 24 hours and I added sliced portabella mushrooms to the sauce. Absolutely incredible
I have made this several times now, and it always is delicious. I often don't even make the sauce, but just use the meat preparation. This tender cut of meat is great all on its own. NOTE: I saw another reviewer saying that they boiled an expensive cut of beef. The meat should be in a roasting pan on a rack and the water sits underneath for moisture. Don't set the meat in the water. I also have found that it tasted better with well cracked fresh pepper, not whole peppercorns, that's just my personal preference. I find whole peppercorns a little overpowering. I love this recipe.
Very good recipe. Served with garlic mashed potatoes. I used more than a "pinch" of the spices.
Very good classic taste. I love the herb/wine taste, it's like the old Italian recipes...
* Percent Daily Values are based on a 2,000 calorie diet.
Chateaubriand con Vino Brodo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 647
** Calories from Fat: 466
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