I need a good recipe for Chateaubriand ?

Answer 1

Here is a classic recipe (links to more below):

* 2 pounds beef tenderloin
* 1/2 cup plus 2 tablespoons butter
* 1/2 cup watercress
* 2 tablespoons minced parsley
* 1 tablespoon lemon juice
* salt and pepper

PREPARATION:
Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.

Place the tenderloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercresses and butter mixture (called Maitre d'hotel butter).

Traditionally served with potatoes of your choice and:
Bearnaise Sauce

* 1 cup butter, melted and hot
* 3 egg yolks
* 3 tablespoons white wine vinegar
* 1 tablespoon onion, finely chopped
* 1 teaspoon freshly ground black pepper
* 1 teaspoon dry tarragon

PREPARATION:
Put onions, vinegar, tarragon and pepper in a sauce pan and bring to a boil. Reduce to about 1-2 teaspoons of liquid. Stir constantly. Remove from stove and let cool. Put egg yolks and cooled mixture in a blender. Process for about 1 minute or until completely blended. Melt butter. Turn blender to high and slowly add the butter. Start out very slow. Serve immediately. This can be a tricky sauce so go slow and watch it very carefully. The sauce will get thick as you add the butter. Do not let it cool after it is mixed because it will separate.

Answer 2

Create a dry rub using liberal amounts of:

Fresh Ground Black Pepper
Kosher Salt
Garlic Powder
Beau Monde Seasoning
Fresh Rosemary and oregano

Combine the above and rub liberally into meat. Press into meat with either your fingers or the back of a spoon. Let sit for at least 1 hour, but preferrably 4 - 6. During the marination process, sprinkle liberally with Worcestershire Sauce and grill. Sear the outside to keep juices inside and cook approximately 7 minutes on each side for medium rare.

Answer 3

Chateaubriand is a cut of meat. Ask your butcher for it. It is expensive.