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Chateaubriand con Vino Brodo

SUBMITTED 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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RECIPE RATING:
This recipe has been rated 12 times with an average star rating of 4.1
Read Reviews (10)
PREP TIME  15 Min
COOK TIME  50 Min
READY IN  1 Hr 5 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pound beef tenderloin roast, trimmed
  • 2 cloves garlic, quartered
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon or lime juice
  • 1 pinch dried oregano
  • 1 pinch dried basil
  • 1 pinch dried dill
  • 1 pinch dried rosemary
  • 1 pinch dried thyme
  • 2 tablespoons whole multi-colored peppercorns
  • 1 cup water
  • 2 tablespoons Dijon mustard
  • 1 clove chopped fresh garlic
  • 1/4 cup butter
  • 1 1/2 cups dry red wine

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut 8 small slits in the roast. Insert garlic into slits.
  3. In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast in roasting pan, and pour water into bottom of pan.
  4. Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes.
  5. Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced roast.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Mar. 13, 2006 by VORCHA 
Fablous and really easy! I adjusted this recipe to make a whole beef tenderloin for a dinner... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed on Oct. 30, 2005 by DadWhoLoves2Cook 
very good probably make again. lots of flavor MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed on Apr. 4, 2007 by robinSmith 
This marinade was absolutely delicious, so was the sauce. I made some changes though. I did... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.08 star rating.
Reviewed on Dec. 10, 2006 by sxarnold 
Effectively, an expensive cut of meat from a specialty market was boiled and turned out very... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed on Jul. 16, 2006 by ~TxCin~ILove2Ck 
This was very tasty and easy to prepare. I couldn't find beef tenderloin so I used thick cut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Jul. 15, 2006 by JDVMD 
Very good recipe. Served with garlic mashed potatoes. I used more than a "pinch" of the spices. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed on Sep. 6, 2006 by KARA72 
Very good classic taste. I love the herb/wine taste, it's like the old Italian recipes... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.08 star rating.
Reviewed on Feb. 18, 2009 by Sumchelle 
This was just "okay", perhaps a bit too much effort for the end result. (I'd actually prefer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Feb. 23, 2008 by BLOSSOM12562 
This was fantastic! The sauce is to die for. There were only two things that I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Dec. 28, 2007 by Shecan2cook 
Cooked a 4 lb. version in a roasting pan on the grill for a last minute Christmas brunch... MORE


 
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Recipe Submitter:

Photo by Rob Foote

Cooking Level: Professional

Living In: Leduc, Alberta, Canada

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Nutritional Information
Chateaubriand con Vino Brodo

Servings Per Recipe: 4

Amount Per Serving

Calories: 637

  • Total Fat: 52.5g
  • Cholesterol: 112mg
  • Sodium: 370mg
  • Total Carbs: 6.2g
  •     Dietary Fiber: 1.4g
  • Protein: 21.6g

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