Chateaubriand Colbert
- 1 1/4 pounds beef tenderloin
- Salt and pepper
- Fresh vegetables
- Parisienne potatoes
The name "Chateaubriand" is given to the middle cut of a large tenderloin of beef. Season the meat with pepper and salt, broil or saute slowly for about the 25 minutes; place meat in a deep silver dish, or on a platter, surround with fresh-cooked vegetables and Parisienne potatoes (potatoes cut with French potato baller), cover with Sauce Colbert. Serves 3.
Submitted by May 27, 2009
6 min
25 min
31 min