It’s time to start thinking about what to serve for those family holiday get-togethers. And nothing satisfies better than an elegant beef tenderloin.
Also known as Chateaubriand, there are so many ways to prepare this tasty dish. This one’s an absolute crowd-pleaser . . .
Garlic and Sage Basted Chateaubriand
1 32 oz. Chateaubriand
1 lb. Butter
3 Cloves Garlic, crushed
1 bunch sage leaves, stems and all
Salt and Pepper
|Directions: In a heavy saucepan, melt the butter over medium heat. Add the garlic and sage and continue to cook until the butter brownish caramel color and has a wonderful, nutty aroma. Turn the heat to low and keep the butter warm. In a heavy bottomed pan, sear the roast on all sides, before placing in a hot (400 degree) oven, use a spoon to liberally baste with the brown butter. Cook for twenty minutes, basting again every four to five minutes until done or an internal read thermometer reads 155 degrees. Remove from the oven and lest rest ten to fifteen minutes. Slice and serve with a little of the brown butter on each plate.|
|Source: KC Steak CompanyPhoto courtesy of MyRecipes.com.|