The name of Chateaubriand is given to the piece of meat taken from the middle of a large tenderloin.

After it has been nicely trimmed, the Chateaubriand should weigh twenty ounces, or a pound and a quarter.

Flatten it down to the thickness of an inch and a quarters, put it to cook on a broiler over a slow but regular heat for 16 minutes if needed exceptionally rare, 18 minutes when properly done, and 20 for well done.

Serve on a hot dish with maitre d'hotel butter or gravy.

Submitted by: CM