CHATEAUBRIAND - TENDERLOIN
Chateau briand steak, a thick 
cut from the center of the tenderloin,
oven roasted to perfection.







Notes: However you like your steak, this 
cut should never be overdone.
Tenderloin is the tenders cut of beef, 
packaged in a roast-size. It can be 
cut to use for Filet Mignon steak.

Chateau briand steak ingredients:
2 lb. Beef Tenderloin. 
Steak seasoning salt,
1 teaspoon minced rosemary 
3 minced Garlic cloves,
2 tablespoon virgin olive oil
Melted butter

Chateau briand steak instructions:
Cut straight down the center, into 2 steaks, about 3-4 inches thick. Rub virgin olive oil all over the tenderloin, sprinkle with rosemary and minced garlic. Place steaks into a sprayed 11" x 9" cake pan. Add a little water, about 1/3 cup. Tent top with a piece of tin foil to prevent browning too fast. Just before serving; generously brush on some melted butter then season meat with steak seasoning salt. (When salt is added before cooking it draws out  juices and dries out meat.)

Set oven dial to broil and heat to 425-F. Place tenderloin in pre-heated oven on it's center rack. Make sure oven door stays cracked open and not closed or it will bake instead of broil and toughen the meat. Broil until rare about 30 minutes and medium about 35-45 minutes. Do not overcook. (Medium rare is 145-F and Medium is 160-F using a thermometer)  Check our cooking beef chart  Remove from oven and tent with tinfoil and let set for 10-15 minutes before serving. The meat temperature will continue to rise some degrees while it sits. 
 Finished steaks can also be served topped with Béarnaise Sauce. 

Bearnaise Sauce Recipe (Optional) 
Combine 3 tablespoons tarragon vinegar; 1 teaspoon finely chopped shallots or garden onions: 4 whole peppercorns, crushed; and add the Bouquet Garni* bundle. Simmer till liquid is reduced to half. Strain; add 1 tablespoon cold water. 
Beat 4 egg yolks in top of double boiler (not over the water). Slowly add herb liquid. Have 2 cup butter at room temperature. Add a few tablespoons butter to egg yolks; place over hot, not boiling, water. Cook and stir till butter melts and sauce starts to thicken. Continue stirring in butter till all has been used and sauce is smooth as thick cream. Remove from heat. Salt to taste; add 1 teaspoon minced fresh tarragon or 3/4 teaspoon dried tarragon leaves, crushed. Makes 1 cup. 

*Bouquet Garni: Securely tie a few whole tarragon and chervil leaves in cheesecloth