Chateaubriand con Vino Brodo Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: 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.
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Reviewed: Sep. 6, 2006
Very good classic taste. I love the herb/wine taste, it's like the old Italian recipes...
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Photo by Kara Ceschini

Cooking Level: Expert

Home Town: Dro, Trentino-Alto Adige, Italy
Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 16, 2006
This was very tasty and easy to prepare. I couldn't find beef tenderloin so I used thick cut T-bones instead. I trimmed the meat from the bone, spread chopped garlic over the steaks instead of stuffing with bits. The sauce was very good with oven roasted potatoes (recipe found here on allrecipes.com ). I will definitely make this dish again. My husband and teenaged son both gave it a thumbs up.
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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA
Reviewed: Jul. 15, 2006
Very good recipe. Served with garlic mashed potatoes. I used more than a "pinch" of the spices.
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Photo by JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Oct. 30, 2005
very good probably make again. lots of flavor
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Cooking Level: Intermediate

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