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Chateaubriand With Brandy-Mustard Sauce


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

40 minutes


4 - 6 servings


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 inserted 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 heat. Add mustard and Worcestershire sauce; stir to combine.

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

Bring 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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