More Recipes Like Chateaubriand

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Chateaubriand con Vino Brodo

Submitted by: Rob Foote

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Leduc, Alberta, Canada

This quick and tasty roast tenderloin is stuffed with garlic and brushed with olive oil, lemon juice, and seasonings. The meat drippings are reduced with red wine, Dijon mustard, and butter to create a wonderful sauce.

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Murphy Steaks

Submitted by: Carisa Yake

If you love garlic, you 'll love Murphy steak. Slivers of fresh garlic are inserted into slits cut into the surface of each steak. After chilling in the fridge to mingle all the garlic flavor, they 're grilled and served up to four lucky people.

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Herbed and Spiced Roasted Beef Tenderloin

Submitted by: Eileen D.

Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)

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Easy Barbeque Beef Tenderloin Steak

Submitted by: Bobbie

For sensational flavor, rub nice thick tenderloin steaks with olive oil, crushed garlic and meat tenderizer. Let the meat sit for a bit and then grill.

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Blue Cheese Beef Tenderloin

Submitted by: J MILLER

This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.

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Phil and Tony's Killer Caraway Beef Tenderloin

Submitted by: NASDAQPHIL

This is a simple yet highly delicious fillet mignon recipe. Caraway seed, coarsely ground kosher salt and coarsely ground pepper gives this delicious cut of beef a nutty taste explosion - and its easy to do! Ideal thickness of the filet should be 1 1/2 inches thick. The filet can also be pan-seared and then finished in the oven at 350 degrees F. if you don't have an outdoor grill. Sauteed mushrooms in butter go great with this dish.

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Persian Shish Kabob

Submitted by: MANOUCHEHR DELSHAKIB

Lime juice, chopped onion, salt, pepper and some time in the fridge is all that it takes to turn cubes of beef into Persian delights.

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Original Steak Tartare

Submitted by: ITSIE

Home Town: Belgrade, Central Serbia, Serbia

Living In: Nicosia, Nicosia, Cyprus

The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.

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Teri Tips

Submitted by: Becky

Cubed beef steak is marinated in soy sauce, sesame oil, and sugar for at least 4 hours. The meat is sauteed and added to the reduced marinade along with chopped green onions and white wine.

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