Chateaubriand con Vino Brodo

Chateaubriand con Vino Brodo

Rob Foote 2

"A quick and tasty roast that uses the drippings for a wonderful sauce. Use extra sauce for roasted potatoes and veggies."


1 h 5 m servings 647 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 51.8 g
  • 80%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut 8 small slits in the roast. Insert garlic into slits.
  3. In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting pan, and pour water into bottom of pan.
  4. Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes.
  5. Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced roast.
  • profile image

Your rating



  1. 20 Ratings


Fablous and really easy! I adjusted this recipe to make a whole beef tenderloin for a dinner party of 12. Even tripling the recipe was still very easy to put this on the table. Served with bo...

This marinade was absolutely delicious, so was the sauce. I made some changes though. I did not roast the meat. I coated it with the oil, herbs, and stuffed it with garlic and let it marinate ab...

very good probably make again. lots of flavor

This was fantastic! The sauce is to die for. There were only two things that I did differently: I let the olive oil, lemon juice and herbs soak into the meat for 24 hours and I added sliced por...

Effectively, an expensive cut of meat from a specialty market was boiled and turned out very chewy. The sauce is the only thing that prevented me from throwing it out.

I have made this several times now, and it always is delicious. I often don't even make the sauce, but just use the meat preparation. This tender cut of meat is great all on its own. NOTE: I...

Very good recipe. Served with garlic mashed potatoes. I used more than a "pinch" of the spices.

Very good classic taste. I love the herb/wine taste, it's like the old Italian recipes...

Well, first of all, DO NOT PUT THE ROAST IN THE WATER! Put the roast ON the rack OVER the water. I opened the roast up and put all the goodies inside, except rosemary. Increased all the spices ...