Chateaubriand Henri IV

Recipe Ingredients

1 lb	454g / 16oz	Center-cut beef tenderloin
4		Beef marrow
4		Scallions - finely sliced
1		Mushroom - finely sliced (large)
2 tablespoons	30ml	Dry red wine
1 teaspoon	5ml	Rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
		Clarified butter - as needed
		Anchovy Butter
3 tablespoons	45ml	Butter
1 teaspoon	5ml	Anchovy paste
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Cut pocket lengthwise in side of tenderloin, leaving 1/2-inch uncut at each end. Place marrow into hot pan and add spring onions. Fry gently and add mushrooms. Add wine, rosemary, and salt and pepper. Scrape mixture to one side of pan so it cooks indirectly over the heat.

Preheat broiler. Stuff pocket of meat with mushroom-onion mixture. Tie meat at each end to secure filling and season with salt and pepper. Brush roasting rack with butter and place meat on rack, basting with more butter. Broil 2 inches from heat, 5 minutes on each side, basting frequently. Cut into 1/2-inch thick slices. Smooth over with anchovy butter.

Anchovy Butter: Place butter, anchovy paste and parsley on a board and work together into a smooth paste.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0181) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.