Reviewed: Apr. 6, 2008

Chateaubriand is a classic french dish. This is not it. Do not be misled, while you may or may not like the recipe it is not Chateaubriand. If you would like to try the real thing, you won't be disappointed. While the recipe may vary, the basics of this dish are a pan seared centercut tenderloin cut into filets after cooking served with a Tarragon Bernaise sauce. Anything else is not Chateaubriand.

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Michael in CT


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Reviewed: Nov. 8, 2007

This recipe was extremely easy and very good. With added seasoning and sauce to top it off I was very impressed, as were my family and friends.

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DIANDA

	Cooking Level: Beginning Home Town: Baltimore, Maryland, USA
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Reviewed: Feb. 19, 2007

I was so looking forward to making this but was disappointed by the lack of flavor. Sorry

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Nov. 17, 2005

What a great, simple way to have a steak! When its too cold or I'm just too tired to cook it on the grill, this is the way I like it best. I didn't change a thing.

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AUBYRD

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Savannah, Georgia, USA
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Reviewed: Nov. 16, 2005

Very good! My husband and I loved this!

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RLupisella

	Cooking Level: Intermediate Home Town: Spartanburg, South Carolina, USA Living In: Clinton, Tennessee, USA
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Reviewed: Nov. 11, 2005

Delicious!!!!!!

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SAMMY


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Reviewed: Nov. 8, 2005

Well, I have mixed feelings as far as this recipe goes. Yes what was left of it tasted great, but I'm just not sure that it was worth the second degree burns... there should be a couple warnings added to the recipe like 1) use ONLY THIN steak. 2) never cover it. 3) don't cut the meat to check for level of rarity. 4) most importantly, don't do all these things at once THE MEAT WILL EXPLODE IF THESE WARNINGS ARE NOT FOLLOWED CAUSING EXTREME BURNS!!! (other than that, it tasted ok)

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Wylder


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Reviewed: Nov. 7, 2005

This was nothing special. There was nothing actually wrong with it but it just tasted like an ordinary steak.

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PRINCESS ANTZ

	Cooking Level: Expert Living In: Sydney, New South Wales, Australia
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Reviewed: Nov. 4, 2005

Ok, after all the reviews, I thought this would be awesome. It tasted like butter and completely ruined a filet I had. I will go back to only grilling steak.

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Amanda K


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Reviewed: Oct. 21, 2005

Husband and I REALLY enjoyed this recipe! Very easy and very tasty! I followed the recipe to the letter and it turned out very well. Will be making this again soon!

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Kari the Amazon

	Home Town: Bozeman, Montana, USA
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Reviewed: Oct. 19, 2005

Absolutely delicious! I pan grilled some canned pineapple slices and serve them with the steak, and i think they went really well together.

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Katie


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Reviewed: Oct. 15, 2005

AWESOME. I followed the instructions exactly and the fillet tasted like the last one I had at Taste Of Texas restaurant! It is so simple, yet so delicious. If you love a good steak dinner, you must try this. I've shared this with everyone I know and am getting rave reviews. Another reviewer suggested making a sauce - so I did and served it on the side. I just added a couple of tablespoons of Merlot wine to the steak pan, scraped up the crusty fon and let it reduce a little. Outstanding. Rayna you are very gracious for sharing this with your All Recipes friends.

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MBATMT

	Cooking Level: Expert Home Town: Caledonia, Texas, USA Living In: Houston, Texas, USA
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Reviewed: Oct. 2, 2005

Delicious! Restaurant Quality! To make it a bit more like the famous steak house (R.M.'s) we use more butter.

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Breeze

	Cooking Level: Expert
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Reviewed: Sep. 29, 2005

Really good and really simple!

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Sep. 29, 2005

This recipe blew me away! I didn't think making such slight changes to cooking method would make that big a difference, but it did! I followed the instructions to a "T", and enjoyed a perfectly cooked, steakhouse quality meal. Thanks for sharing your expertise, Rayna!

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KAITCH

	Cooking Level: Intermediate Home Town: Ottawa, Ontario, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Feb. 26, 2005

Absolutely awesome! This is top-dollar restaurant material. The crispy texture is perfect for the yummy, tender center. And I LOVE the fresh ground pepper taste! Perfect on it's own, though would be good with a sauce, I'm sure. Thanks, Rayna!

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bdh76


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Reviewed: Dec. 30, 2004

As a vegetarian I do not cook meat, however I wanted to prepare my fiancee a special meal of surf and turf. I found this recipe and tried it based on the 5-star rating. Plus, it was easy too! My fiancee can be extremely picky about how his meat is cooked so I was nervous. I cooked the filet exactly as instructed (5 minutes on each side gave a med-med/rare) and can say this is fool proof! My fiancee absolutely loved the recipe, and ate every morsel with delight. Highly reccommend!

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Drew


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Reviewed: Dec. 26, 2004

Tried this recipe using a thick (1") 1lb delmonico steak, cooking 4 minutes per side for medium. A nice technique if you can't get outside to grill. We like a lot of flavor, so next time I might add herbs or other seasonings.

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LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Dec. 4, 2004

I can't believe how easy this was! We let it go a couple more minutes (2 minutes per side) Since it wasn't room temperature and since we like our meat with just a touch a pink... thanks for the great recipe!

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JUSTUSLANES


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Reviewed: Oct. 17, 2004

delicious and juicy. My husband & I loved it.

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mbgirl


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