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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 Cassyjean - Torrington, CT May 27, 2009 6 min 25 min 31 min
Recipe Rascal