1 - 10 of 14 for how to chateaubriand
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Prepare and cook a Chateaubriand, lay it ... it when ready to serve some maitre ... pieces of fresh butter, salt and chopped parsley, serve as a garnishing.
The name of Chateaubriand is given to the piece of ... when properly done, and 20 for well done. Serve on a hot dish with maitre d'hotel butter or gravy.
Season well the ... It is preferable to broil it on ... serve a single Chateaubriand, for the ... of it harmful, yet it is a dish frequently called for.
Season a Chateaubriand with some salt, ... and when ready to serve, incorporate therein ... butter, some chopped parsley, and the strained juice of a lemon.
Prepare artichokes, cut ... Return the artichokes to cooking liquid and ... slices on center of warm large platter, surround them with artichokes. 8 servings.
Combine all ingredients ... until it comes to a slow boil. ... Brush meat with sauce. Cook on grill. Continue to baste meat until done to taste. Serves 4.
Preheat oven to 425 degrees. Butterfly ... minutes. Remove cord. Slice 1" to 1 1/2" portions. Top generously with Bearnaise sauce. Serve. Serves 8 to 10.
Thaw pastry dough. Pound meat down to about 3cm in ... yolk and sweet butter by warming and serve as sauce. (Could also add 1/3 to 1/2 cup of white wine).
Prepare artichokes, but ... chokes. Return artichokes to cooking liquid and ... constantly, until butter is melted and mix is thickened. Stir in parsley.
Day before: Place ... day: Preheat oven to 450 degrees. Melt ... rare to 1 1/2 hours for well done. Baste frequently with pan juices and reserved marinade.
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