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Chateaubriand With Brandy-Mustard Sauce
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Nutrition Facts
Serving Size 259 g
(Approx. 6 Servings)
Amount Per Serving
Calories 500 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 18 g 90%
Trans Fat 0.5 g
Cholesterol 155 mg 52%
Sodium 980 mg 41%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 39 g
Vitamin A 15% • Iron 25%
Vitamin C 2% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chateaubriand With Brandy-Mustard Sauce
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Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp 100% pure olive oil
2 Tsp McCormick Rosemary Leaves, crushed
2 1/4 Tsp kosher salt, divided use
2 1/4 Tsp ground black pepper, divided use
6 garlic cloves, crushed
2 1/2 Lb Chateaubriand Prime
2 Tbsp unsalted butter
2 Tbsp Dijon mustard
2 Tsp Worcestershire sauce
1/3 cup(s) brandy
8 Oz heavy whipping cream
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Instructions

1
Heat oven to 425°F.
2
Combine oil, rosemary, 1 teaspoon salt, 1 teaspoon pepper and garlic in small bowl and blend to make a paste. Rub evenly over surface of meat.
3
Place tenderloin on a roasting rack in a shallow pan. Roast 40 minutes (20 minutes per pound), uncovered. Remove from oven and let stand 10 minutes before carving.
4
While roast rests, melt butter in heavy, large skillet over medium heat. Add mustard and Worcestershire sauce and stir to combine.
5
Remove skillet from heat, add brandy and ignite. When flames cease, return skillet to medium heat and stir in cream and remainder of salt and pepper.
6
Bring sauce to a boil, stir constantly, and cook 5 to 8 minutes or until sauce thickens. Serve over sliced tenderloin immediately.

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