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Chateaubriand con Vino Brodo

Chateaubriand con Vino Brodo

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Rob Foote

Rob Foote

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

VORCHA
24

VORCHA

3/13/2006

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 boiled new red potatoes with garlic, caesar salad, burgandy wine and chocolate lava cakes for desert.

robinSmith
18

robinSmith

4/4/2007

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 about 30min. then I cut a couple small pieces off and set aside for the sauce. I then grilled the meat. The meat pieces and the extra marinade I put in the pot in place of the meat drippings and then added the other sauce ingredients and extra herbs. It was absolutely to die for. My husband said it was so good he's not sure why we bother going out to eat haha

DadWhoLoves2Cook
13

DadWhoLoves2Cook

10/30/2005

very good probably make again. lots of flavor

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