Chateaubriand

Back

Ingredients:

1 2-lb. boneless beef tenderloin

3 Tbs. vegetable oil

1 medium carrot, cut into pieces

1 large onion, peeled and sliced

Salt and pepper

Preparation:

Trim tenderloin. Salt and pepper all sides of meat. Heat oil in roasting pan and brown tenderloin on all sides. Remove from pan and place onion and carrot in bottom of roasting pan. Place tenderloin on top of vegetables and place in a 350˚ oven for about 45 minutes. Internal temperature should reach 115˚. Remove from oven and place meat on plate. Tent tenderloin with foil and let rest 20 minutes before slicing.

Serving Suggestion:

I enjoy Chateaubriand with a fresh bérnaise sauce but it’s equally good with a mushroom wine sauce.