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
Ingredients:
1
397g/14 oz M&M Chateaubriand, thawed
2 tbsp
(30 mL)
vegetable oil
1 tbsp
(15 mL)
butter
2 cups
(500 mL)
M&M Diced Onions
1
clove garlic, minced
1/2 tsp
(2 mL)
dried thyme
2 tbsp
(30 mL)
all-purpose flour
1-3/4 cup
(425 mL)
beef broth
Preparation:
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.
