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Chateaubriand – elegant and easy! Tender slices of prime filet paired up with this rich brown Herbed Onion Gravy or classic Bearnaise or Green Peppercorn Roast Gravy sauce mixes.
Serves 2 to 3
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Ingredients:
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1
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397g/14 oz M&M Chateaubriand, thawed
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2 tbsp
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(30 mL)
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vegetable oil
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1 tbsp
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(15 mL)
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butter
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2 cups
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(500 mL)
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diced onions
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1
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clove garlic, minced
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1/2 tsp
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(2 mL)
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dried thyme
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2 tbsp
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(30 mL)
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all-purpose flour
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1-3/4 cup
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(425 mL)
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beef broth
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Preparation:
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Pat thawed Chateaubriand dry with paper towel. Heat 1 tbsp (15 mL) of the oil in skillet over medium-high heat. Add meat and brown on all sides. Place on baking tray; bake in 375°F (190°C) oven 15 to 20 minutes for medium-rare. Cover loosely with piece of foil; let stand 5 minutes before slicing.
Add remaining oil and butter to skillet; melt butter. Add onions; cook, stirring, about 5 minutes. Stir in garlic and thyme; cook until onions are soft. Stir in flour; cook one minute. Stir in beef broth; cook, stirring, until sauce thickens. (For thicker sauce, continue cooking until desired consistency; for thinner sauce, add more beef broth.) Serve over sliced meat.
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Tip(s):
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