Chateaubriand With Brandy-Mustard Sauce
2 to 2 1/2 pounds Center-cut H-E-B prime 1 beef tenderloin roast
* Garlic-Rosemary Rub:
6 cloves garliccrushed
1 tablespoon olive oil
2 teaspoons Each kosher salt and coarse ground black pepper
2 teaspoons dried rosemary leaves, crushed
* Brandy-Mustard Cream Sauce:
2 tablespoons butter
2 Tbsp. dijon mustard
2 teaspoons worcestershire sauce
1/3 cup Brandy
1 cup (8 ounces) whipping cream
1/4 teaspoon each: salt and ground black or white pepper
Heat oven to 425°F.
Combine rub ingredients in a small bowl and blend to make a paste. Rub
evenly over surface of tenderloin.
Place tenderloin on a roasting rack in a shallow pan. Roast 40 minutes
(20 minutes per pound), uncovered, or until a meat thermometer inserte
d in center reads 135°F for Medium-Rare doneness. Remove from oven
and let stand 10 minutes before carving.
While roast rests, melt butter in a heavy, large skillet over Medium h
eat. Add mustard and Worcestershire sauce; stir to combine.
Remove skillet from heat. Add brandy and ignite. When flames cease, re
turn skillet to Medium heat. Stir in cream, salt and pepper.
Bring sauce to a boil; stir constantly and cook 5 to 8 minutes until s
auce thickens. Serve over sliced tenderloin immediately.
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