Chateaubriand with Marchand de Vin Sauce

Chateaubriand with Marchand de Vin Sauce


  • 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)


Yield: 8 to 10 servings. 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 sauce. 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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