Chateaubriand Recipe

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Instructions

The Chateaubriand, which derives its name from a famous French gourmet, is a thick steak cut from the center of a fillet of beef.
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.
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.
Broil slowly in a well-oiled broiler from eighteen to twenty-five minutes, turning every ten minutes.
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.