CHATEAUBRIAND BEEF TENDERLOIN WOW!! ENJOY DAN:

CHATEAUBRIAND BEEF TENDERLOIN FOR NEW YEARS DINNER by CHEF DAN:

Serves 8-10 (cooked in a Flameware casserole dish from Robbie@CookonClay.com)

 

4 pounds beef tenderloin (center cut)

8 beef marrow bones, sold at Payless Foods, sold as dog bones

6 scallions, finely sliced

10 mushrooms, finely sliced

1/2-red wine

2 spring’s fresh rosemary

2 spring’s fresh tarragon

4 tablespoons anchovy butter, recipe to follow

2 tablespoon olive oil

Fresh tarragon for garnish

Chateau potatoes, recipe to follow

 

DIRECTIONS:       (PRE-HEAT OVEN TO 450 DEGREES AND 400 DEGREES)

 

1.    Bones should be 3-4-inch long.

2.    In 450 degree preheated oven, in a baking dish, stand the bone straight up and bake for 20 minutes.

3.    Remove from oven and let cool.

4.    Scoop the marrow out of the bones using a narrow spoon.

5.    Cut pocket lengthwise in the side of the tenderloin.

6.    Place bone marrow in the pockets.

7.    With kitchen twine, tie roasts so marrow stays in pockets.

8.    Melt 3 tablespoons anchovy butter and olive oil in a skillet over medium-high heat, until sizzling.

9.    Season the beef and add to skillet, do not move for 3 minutes.

10. Repeat the same browning process on the rest of the meat.

11. Place the roast in a Flameware casserole dish and place in 400 degree pre-heated oven.

12. Roast 15 minutes for medium-rare, 20 minutes for medium.

13. Remove from oven, tent and let rest for 15 minutes

14. Meanwhile in a sauce pan, over medium-heat. Using left over sauce from roast sauté shallots for about 5 minutes.

15. Add wine, mushrooms, rosemary and tarragon springs.

16. Bring to a boil, scraping up all the browned bits on the bottom of the pan.

17. Reduce by half or until slightly thickened.

18. Remove from heat add reaming butter and an outer spring of tarragon

19. Serve the chateaubriand, sliced on the bias with the sauce.

 

 

 

 

ANCHOVY BUTTER:

4 tablespoons butter

1 teaspoon Anchovy paste

1 tablespoon parsley, chopped

Place butter, Anchovy paste and parsley on a board and work into a smooth paste.

 

 

CHATEAU POTATOES:

 

1/4-cup butter.

2 pounds potatoes peeled and cut into small rounds.

1 tablespoon fresh parsley, chopped.

3/4-teaspoon sea salt.

1/4-teaspoon freshly ground black pepper.

 

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

 

1.    Melt the butter in oven-proof skillet over medium-heat.

2.    Add potatoes and sauté for 5 minutes.

3.    Place skillet into the oven, roosting the potatoes, stirring often, for 20 minutes.

4.    Remove the skillet from the oven and sprinkle with chopped parsley, salt, and pepper, over the browned potatoes.

 

ENJOY DAN:                                          HALLELUJAH!!