Reviewer:

Reviewed: Jan. 4, 2011

I followed the instructions exactly, up to the cooking time per side. At 6 minutes a side, the meat was still cool in the middle and I just couldn't palate it (literally). A little more cooking, a little more resting and I must say, it was exquisite! Thank you so much for this simple, elegant recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MMMICHELLE

Reviewed: Jan. 8, 2010

I give this high ratings for a Filet Mignon recipe. (Technically, Chateaubriand is the center 20 oz. or so of a beef tenderloin served typically with a Bearnaise sauce.) None the less this is a tasty, easy recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

K Gourmet

Cooking Level: Expert

Living In: White Bear Lake, Minnesota, USA

Reviewed: Jan. 7, 2009

This is a 5 star PLUS recipe! I've made this dish twice, and each time it was superb. My husband -- who is my biggest fan and most constructive critic -- commented both times that it was the best steak "we've" ever made, cooked to absolute perfection! While the fillets are "standing," I add about 2 tablespoons red wine or brandy to the butter and drippings remaining in the skillet. If you deglaze the pan with this, it makes a lovely sauce to drizzle atop the sliced fillets.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Mickey'sShopGirl

Reviewed: Dec. 25, 2008

Excellent. We cooked the entire loin so it took longer.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ROBINBRADY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

Reviewed: Dec. 21, 2008

Using Olive oil (instead of Veg oil) and Penzey's Mignonette pepper (instead of fresh ground). Less butter. Bacon wrapped filets. I absolutely adored this, though the kids were a bit less than thrilled. So juicy and flavorful! When you can't grill - this is the way to go.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 10, 2008

I prefer steak on the grill but this was pretty good. Used more butter and cooked to medium rare.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

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.

Was this review helpful? [ YES ]
56 users found this review helpful