Stuffed Chateaubriand Roast Recipe
Hey there, this Stuffed Chateaubriand Roast recipe is sure to get you hooked to it! If you have plenty of Beef on hand then Stuffed Chateaubriand Roast is the thing to make. It is served as a delicious Side Dish. You need to try this Stuffed Chateaubriand Roast just once! You'll certainly remain loyal to it forever!
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings8
Main IngredientBeef
Ingredients
Beef Tenderloin- 1no. (4-lb.)
Chablis- 4 cups
Butter- 1/2 cup, softened
Brandy- 1/2 cup
Thyme- 1/4 teaspoon
Bay Leaf- 1/2 no.
Onion- 1 medium, thinly sliced
Mushrooms- 1/2 lb., sliced
Directions
GETTING READY
1) Preheat the oven to 325° F.
2) Slit the beef lengthwise to make pocket.
MAKING
3) In a bowl, place the beef and stream Chablis over it.
4) Cover the bowl and leave the beef aside for at least 12 hours.
5) In a saucepan, melt butter along with brandy, thyme, bay leaf, onion and mushrooms.
6) Reduce the heat and simmer until liquid is reduce by half.
7) Stuff the mushroom mixture in the beef pockets.
8) Using thread tie or pierce skewer to secure the opening together.
9) Place the beef in roasting pan.
10) Bake the beef in the oven uncovered for 45 minutes or until to desired degree of doneness.
11) Remove the pan from oven and cut slice of about ½ inch.
SERVING
12) Serve hot with béarnaise sauce, garnish with watercress, if desired.
1) Preheat the oven to 325° F.
2) Slit the beef lengthwise to make pocket.
MAKING
3) In a bowl, place the beef and stream Chablis over it.
4) Cover the bowl and leave the beef aside for at least 12 hours.
5) In a saucepan, melt butter along with brandy, thyme, bay leaf, onion and mushrooms.
6) Reduce the heat and simmer until liquid is reduce by half.
7) Stuff the mushroom mixture in the beef pockets.
8) Using thread tie or pierce skewer to secure the opening together.
9) Place the beef in roasting pan.
10) Bake the beef in the oven uncovered for 45 minutes or until to desired degree of doneness.
11) Remove the pan from oven and cut slice of about ½ inch.
SERVING
12) Serve hot with béarnaise sauce, garnish with watercress, if desired.
