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Chateaubriand With Maitre D'Hotel Butter Recipe
|Chateaubriand||1 (2 Inch)|
|Bone marrow||1⁄2 Pound (Available On Request From The Butcher)|
|Cayenne pepper||1 Pinch|
|Shallots||2 , peeled but left whole|
|For maitre d'hotel butter|
|Unsalted butter||1⁄4 Cup (4 tbs), softened|
|Finely chopped fresh parsley||1 Tablespoon|
|Chopped fresh chives||2 Teaspoon|
|Freshly ground black pepper||1 Pinch|
|Dijon mustard||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 786 Calories from Fat 598
% Daily Value*
Total Fat 68 g105%
Saturated Fat 39.6 g197.8%
Trans Fat 0 g
Cholesterol 232.9 mg
Sodium 737 mg30.7%
Total Carbohydrates 18 g6%
Dietary Fiber 2.8 g11.3%
Sugars 5.6 g
Protein 30 g60.5%
Vitamin A 87.1% Vitamin C 103.8%
Calcium 11.2% Iron 13.4%
*Based on a 2000 Calorie diet
Gently work in the remaining butter ingredients.
When well blended, place on waxed paper or aluminum foil.
Roll into a cylinder.
Twist both ends to seal and set aside.
With a narrow knife, make a tunnel-like incision through the middle of the Chateaubriand, almost to the end.
In a small frying pan, lightly brown the bone marrow in butter.
Season with salt and cayenne pepper.
Stuff the Chateaubriand with the whole shallots and the bone marrow.
Barbecue steak over hot coals for about 5 minutes on each side to seal in the juices.