Chateaubriand With Brandy-Mustard Sauce

Prep Time:
20 minutes
Cook Time:
40 minutes
4 - 6 servings


2 to 2 1/2poundsCenter-cut H-E-B prime 1 beef tenderloin roast,

*Garlic-Rosemary Rub:,


1tablespoonolive oil,

2teaspoonsEach kosher salt and coarse ground black pepper,

2teaspoonsdried rosemary leaves, crushed,

*Brandy-Mustard Cream Sauce:,


2Tbsp.dijon mustard,

2teaspoonsworcestershire sauce,


1cup (8 ounces)whipping cream,

1/4teaspooneach: salt and ground black or white pepper,


1Heat oven to 425°F.

2Combine rub ingredients in a small bowl and blend to make a paste. Rub evenly over surface of tenderloin.

3Place tenderloin on a roasting rack in a shallow pan. Roast 40 minutes(20 minutes per pound), uncovered, or until a meat thermometer inserted in center reads 135°F for Medium-Rare doneness. Remove from oven and let stand 10 minutes before carving.

4While roast rests, melt butter in a heavy, large skillet over Medium heat. Add mustard and Worcestershire sauce; stir to combine.

5Remove skillet from heat. Add brandy and ignite. When flames cease, return skillet to Medium heat. Stir in cream, salt and pepper.

6Bring sauce to a boil; stir constantly and cook 5 to 8 minutes until sauce thickens. Serve over sliced tenderloin immediately.

Nutritional Information

No Nutritional Information Available

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