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Results 1 - 10 of 14 for chateaubriand
Season a Chateaubriand with some salt, brush it ... therein a quarter of a pound of butter, some chopped parsley, and the strained juice of a lemon.
Prepare and cook a Chateaubriand, lay it on a ... and put in some small pieces of fresh butter, salt and chopped parsley, serve as a garnishing.
The name of Chateaubriand is given to the piece ... properly done, and 20 for well done. Serve on a hot dish with maitre d'hotel butter or gravy.
Season well the meat with ... serve a single Chateaubriand, for the excessive thickness ... it harmful, yet it is a dish frequently called for.
Prepare artichokes, cut off 2/3 of tops, leaving 1" bottoms. Cook bottoms, cool slightly; with spoon, scoop out and discard fuzzy "chokes". ...
Day before: Place beef in large container. Sprinkle with wine. Cover and marinate for 24 hours, turning occasionally. Next day: Preheat ...
Thaw pastry dough. Pound meat down to about 3cm in height. Rub on salt and pepper and fry with butter on high for about 2 minutes, then let ...
Preheat oven to 425 degrees. Butterfly beef fillet to within 1" of bottom. Slice cooked and shelled lobster tails lengthwise. Place end to ...
Combine all ingredients except steak and wine, stirring until it comes to a slow boil. Simmer 5 minutes. Set aside until ready to use. Add ...
10. CHATEAUBRIAND
Prepare artichokes, but cut off 2/3 of tops, leaving 1-inch bottoms. Cook bottoms and cool slightly. With spoon, scoop out and discard ...
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