Chateaubriand con Vino Brodo Recipe - Allrecipes.com
Chateaubriand con Vino Brodo Recipe
  • READY IN ABOUT hrs

Chateaubriand con Vino Brodo

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

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 onto a rack in a 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 More Reviews

Most Helpful Positive Review
Mar 13, 2006

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.

 
Most Helpful Critical Review
Dec 10, 2006

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.

 
Apr 04, 2007

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

 
Oct 30, 2005

very good probably make again. lots of flavor

 
Feb 23, 2008

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

 
May 05, 2010

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.

 
Jul 15, 2006

Very good recipe. Served with garlic mashed potatoes. I used more than a "pinch" of the spices.

 
Sep 06, 2006

Very good classic taste. I love the herb/wine taste, it's like the old Italian recipes...

 

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Nutrition

  • Calories
  • 647 kcal
  • 32%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 51.8 g
  • 80%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Rob Foote
2 Followers 0 Saved Recipes
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