Chateaubriand Recipe

Instructions

1. The Chateaubriand, which derives its name from a famous French gourmet, is a thick steak cut from the center of a fillet of beef.
2. If a very large steak is desired, two slices are cut from the center of the fillet without completely separating them at one side; they are then spread open and made to appear as one steak.
3. A tenderloin steak cut two inches thick is often substituted and sold as a Chateaubriand, but the bone and flank end must be removed, the meat turned and skewered into a round shape, then smoothed and flattened by striking with a cleaver or broad-bladed knife.
4. Broil slowly in a well-oiled broiler from eighteen to twenty-five minutes, turning every ten minutes.
5. Spread with softened butter or maitre d'hotel butter, or serve with mushroom sauce, placing the sauce under the steak and the mushrooms on top.

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