Chateaubriand – French Food
Title: Chateaubriand
Cook Time: 1/2 hour
Level: Easy
Serving: 4
This dish, delighting the meat lovers and as simple as exquisite carries the name of the person who created it. François-René, Vicomte de Chateaubriand was a diplomat, politician and French writer considered the founder of Romanticism in French literature.
Ingredients:
- 4 tenderloin steaks 4 inches thick
- 4 tablespoons butter (butter)
- 4 tablespoons chopped parsley
- olive oil amount needed
- salt, pepper to taste
- lemon slices
- 1 tablespoon lemon juice
Directions:
Mix half the butter with the chopped parsley, lemon juice, salt and pepper.
Place the steaks on a platter and sprinkle with olive oil.
Leave them for an hour for resting and season.
Place a skillet or griddle over the fire and add a little butter until melted leaving.
When it starts to froth up the flame and go on to cook a steak at a time over high heat for 10 minutes.
Then turn the steak and let simmer over low until you finish your cooking without burning.
Once the steak is cooked and ready to put the butter a slice of lemon.
Personal suggestion: It is usually served ‘underdone’, with slightly pink inside, on a hot plate. The accompanying sauces are varied, one of the most frequent is the béarnaise sauce. Serve with mixed vegetables and fries.
