Ingredients

How to make it

  • so, your ready to go, huh... well, my recipies are taste based, not chemistry directions. your not going to have to learn stiochiometry to make this, but your going to have to be willing to taste, season, and re-taste.
  • This is without a doubt the best version of Chateau that I have ever had, and has never failed to amaze my guests. So.. onward and upward.
  • In a saucepan simmer (on low) all of the following. All of the butter, all of the mustard (yes the entire jar, unless you buy your dijon at Sam's Club, then just be reasonable). Grey Pupon has worked the best for me, and I have tried some fancy mustards.. The Beau Monde seasoning, no more than a TEASPOON. All of the green onions, just the green part, cut into 1/2 inch "tubes". a little salt shake, and a little pepper shake. Then add a good bit of sherry.
  • Set your oven to 350, and preheat now. you'll be using that in a little bit.
  • So, to summarize that, your simmering(low) the butter, the mustard, Beau monde, green onion, possibly a little salt, and a little pepper, and sherry.
  • So you can let that go for a little while, maybe 30-60 minutes. When you have hit your second glass of wine, break out a flat pan, cut your tenderloin in half and get the pan on the stove on high. Make sure to refill your wine glass (and please, no drinking the dry sherry) So, you should have a hot flat pan with nothing on it, and it should sizzle if you drop anything on it. You can sprinkle a little salt and cracked pepper on you tenderloin, I haven't tried this yet, but it sounds like it would be pretty good. Take your tenderloin, and brown the entire thing (both pieces). Now, you can just lightly brown it, if you just want to seal in the flavor, but I like to go a little further, and put a little crust on it. keep in mind, YOU ARE NOT COOKING IT, just browning the outside...
  • Now that you have the sauce ready, and the meat browned, your ready to go. Make sure to use cold water to soothe the burns on your fingers from the searing, and imbibe your glass (or bottle) of wine liberally to alleviate any pain that remains.
  • Pour half the sauce into a deep wall baking whatcha-ma-jig, and lay in the meat. depending on the amount of wine you have had, and if you've been jaw-jacking over by the brie and ritz crackers, your oven is ready to go, but if it isn't, don't sweat it, this stuff is best with a tinge of red in the center anyway.
  • so, drop some mushrooms in the sauce, add some of those small potatoes, whatever you feel like doing.. you can't screw this one up, at this point your probably half-cocked on some cheap wine your local winery sold you as "a stunning 95 pointer" but if I could be so bold as to advise, you should be drinking a Malbec, like catena or saurus.
  • So, you've got the goodies loaded in, you need to pour the last half of the sauce over everything, just to coat it all.. your not boiling eggs, some stuff can stick out. Put this thing in the oven on bake for 45 minutes. when she is done, pull it out and cut "medallions" (cut it into round pieces) put a couple on each plate, along with your other "goodies" and pour some of the sauce over it all.
  • I hope you bought enough. People can eat twice their body weight in one sitting. And if it's just the two of you... well let's jsut say your going to be extremely happy the next morning eating this rather than Special K with your lactose-free milk.
  • If you like it, keep it quiet, I'm just posting a recipe, cause I am using some others. And If you really, really like it, you can try to email me, say thank you, and if you ask really nicely, I'll give you a recipe for port wine and habenero mashed potatoes that will curl your toes as you cry for mercy, not because they are that hot, but because you can't stop eating them.
  • enjoy.

Reviews & Comments 11

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    " It was excellent "
    bradcancook ate it and said...
    I never cook steak, but decided to risk this recipe at the last minute when company was coming. I used 1.6# of tenderloin, 1 bottle (16 oz.) of cooking sherry, 1 small onion sliced thin (I forgot to buy scallions), 1 1/2 sticks of butter, two small packages of button mushrooms, 3/4 jar of Grey Poupon, a little pepper, 1/2 tsp of celery salt, and 1/2 tsp of onion powder (I had no access to beau monde seasoning). Yes, the sherry is added in making the sauce, although the above recipe never seems to mention when to use of the sherry. It was EXCELLENT! Even my wife, who does not like steak, LOVED this! It's very simple to put together and takes very little prep.
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  • fastfood41 4 years ago
    Habanero recipe is posted.. Sorry it took three years to get it done..
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  • slpino 5 years ago
    Just finished a dinner party of 6 with this as the main dish. Along with the potatoes and mushrooms we had fresh corn and beefsteak tomatoes from the Jersey Shore laid on top of mozzerella made by a lady in our Brooklyn neighborhood. The Malbec was a good choice although we also drank a great Bordeaux and a very nice California Cabernet. Thanks to you, I am now officially a fabulous cook, and this is the land of really tough guys who can make a perfect bernaise. Thanks.
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  • minime 5 years ago
    It's in the oven, was easy to make ("Chattiness & All"),other than I had to make up my own Beau Monde (as mine disappeared!) Smells great, looking forward to eating it!
    Thanks.
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  • scratchcook 5 years ago
    Yummy! I scaled it down (and did some sauce with chicken since I don't eat red meat), put the sherry in with the butter/mustard ('cause I wasn't in the mood for sherry-I had a martini instead). Used double of my own Beau Monde blend (easily found online) and tossed in some little carrots and new potatoes as well. It was SO yummy, both the beef and chicken! A keeper!
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  • moyaspilot 5 years ago
    I absolutely love this version of chateubriand! I have pased this recipe on to many foodies,(who also love wine). The Beau Monde seasoning is wonderful,I actually made some up for people so that they could sample this amazing recipe. Presentation was fun, lot's of imbibing,(be careful!) Thanks so much! And how about that Habenero potato recipe?
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  • 22566 6 years ago
    I assume if you are not drinking the sherry,then it is added along with the butter and mustard?

    Thank-you,very nice recipe and read.

    Kind Regards
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  • mccormack 7 years ago
    Chateaubriand has become a christmas fave since all the kids grew up. Your recipe will be different from the past sooo... I'll give it a try. Maybe I'll bill you for the meat if it doesn't turn out well. LOL
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    " It was excellent "
    paprikamama ate it and said...
    quite the entertainer on the recipe...I like that...and this sounds soooo awesome...Im gonna have to try it on hubby real soon.....now....about that port wine habenero potatoes......can ya Pwleeeeeze post it....tahnks bunches.
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    " It was excellent "
    leroux ate it and said...
    Can I borrow some money?
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  • canzi 7 years ago
    Wow. Fancy.
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