chateaubriand con vino brodo

Ingredients

• Servings: 4
• 1 pound beef tenderloin roast, trimmed
• 2 cloves garlic, quartered
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon or lime juice
• 1 pinch dried oregano
• 1 pinch dried basil
• 1 pinch dried dill
• 1 pinch dried rosemary
• 1 pinch dried thyme
• 2 tablespoons whole multi-colored peppercorns
• 1 cup water
• 2 tablespoons dijon mustard
• 1 clove chopped fresh garlic
• 1/4 cup butter
• 1 1/2 cups dry red

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• cut 8 small slits in the roast. insert garlic into slits.
• in a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. brush over roast. with a small spoon, press whole peppercorns into roast. place roast a rack in a roasting pan, and pour water into bottom of pan.
• bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. remove roast to a cutting board, and let sit 5 minutes.
• pour drippings from roast into a small sauce pan set over low heat. stir in mustard, chopped garlic, and butter. cook until butter is completely melted, then add , and reduce by half. spoon sauce over sliced roast.