• Chateaubriand:
  • 1 beef tenderloin steak, cut 2 to 4 inches thick from the center portion of the tenderloin
  • Salt
  • Pepper
  • Brandy Sauce(recipe follows)
  • Brandy Sauce:
  • 3 T. margarine
  • 2/3 c. sliced fresh mushrooms
  • 1/4 c. sliced green onions
  • 1/8 t. pepper
  • 1 c. hot water
  • 1 beef bouillon cube
  • 2 T. brandy
  • 1 T. cornstarch
  • 1 T. water


Chateaubriand: Preheat oven broiler to 500 degrees F. Meanwhile, place steak on a rack in a broiler pan. Place steak in oven, so that it is 5 inches away from heating element. Broil on one side for 15 minutes. Season steak with salt and pepper, turn meat over, and broil other side for 10 to 15 minutes or until desired doneness is obtained. Season with salt and pepper. Carve steak, and serve with Brandy Sauce.

Brandy Sauce: Melt margarine in a small frying pan; add mushrooms, onions, and pepper. Cook 2 minutes. Stir together hot water and bouillon cube until dissolved. Add bouillon and brandy to vegetables; heat to boiling. Boil gently for 1 minute. Combine cornstarch and water; stir into pan. Heat to boiling, stirring constantly. Boil 1 minute. Yield: 1 1/4 cups

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Submitted 6/13/05.
Source: Seasonal Samplings
Submitted By: Linda Wilson
Chateaubriand With Brandy Sauce