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    Chateaubriand With Marchand de Vin Sauce

    Source of Recipe


    1 whole tenderloin, about 2 1/2 pounds
    1/2 cup olive oil
    juice of one lemon
    1 large clove garlic, crushed
    salt and coarse ground pepper, to taste
    2 to 3 sprigs fresh thyme (optional)

    Salt and pepper the steak and rub with a mixture of the oil, lemon
    juice and garlic. Let sit at room temperature about 1 hour. Over
    a charcoal (Preferably gas) grill, char the steak over an extremely
    hot fire, 2 to 3 minutes per side. Remove the steak to a roasting
    pan with a rack in the bottom. Bake in a preheated 375 degree F.
    preheated oven about 20 minutes per pound for medium rare. To
    serve, slice thin on the diagonal and serve with Marchand de Vin

    Marchand De Vin Sauce

    2 tbls oil
    2 tbls unbleached flour
    1 small onion finely chopped
    10 ozs beef broth (1 can)
    10 ozs water (1 can full)
    3 tbls tomato paste
    1/2 cup ham, finely chopped
    1/2 cup mushrooms, chopped
    4 medium shallots or green onions, finely chopped
    4 tbls butter
    1/2 cup dry red wine
    1 tbls lemon juice
    1 tbls fresh thyme, chopped (or 1 tsp dried)
    1 tbls Worcestershire sauce

    Make a roux by stirring 2 Tbls of oil and 2 Tbls of flour in a
    heavy skillet, over medium heat, until chocolate brown. Add the
    onion and wilt then add the broth, water, tomato paste, ham and
    mushrooms. Cook until thickened and reduced to half, about 30
    minutes. In a small pan, saute the shallots in 4 Tbls of butter.
    Add the red wine and simmer several more minutes. Add the lemon
    juice, Worcestershire sauce and thyme. Before serving, strain out
    the solids and serve over the steak.




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