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Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears Recipe

Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on February 15, 2005

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    MUST USE GOOD STEAK!!!

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  • on January 24, 2005

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    this little gem is as easy as Rachel says it is and comes out terrific everytime.

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  • on October 30, 2004

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    I never make steak because I don't know how to prepare it. I do now! My husband and I both really loved this meal. He kept commenting during dinner about how good it was. I loved the sauce and the presentation with the mushrooms. Best of all, it was so easy! Thanks Rachel

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  • on October 18, 2004

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    This is an absolute wonderful meal. The chateaubriand is extremely easy and incredibly delicious. The mushroom caps are a nice touch and add a lot to the presentation. I will make this again and again.

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  • on September 27, 2004

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    I made this for a romantic dinner. I consider myself a pretty good cook, but this was by far the best meal I've ever made. The recipe was so well planned and the directions brought you right to perfection! Thank you.

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  • on September 17, 2004

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    My husband was so impressed... I made this midweek. He thought I had taken the afternoon off work to prepare it.

    Quick, easy, and delicious. What more could you ask for.

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  • on September 14, 2004

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    This is an EXCELLENT meal!! My kids ages 5 & 8 even loved it! They ate the broccoli first! This definitely tastes like a meal you would get at an expensive restuarant. It is my husband's favorite meal as of today.

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  • on September 08, 2004

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    My husband loved it!

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  • on August 31, 2004

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    I made this recipe tonight and it was superb. My husband, who didn't know why I bothered with the sauce, ate every last drop over his filet. Yum!

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  • on August 28, 2004

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    This by far has to be the worlds easiest elegant dinner. Anyone can make this, and look like a Cordon Bleu chef.
    I added just a touch of fresh chopped tarragon to the sauce. Yum!!

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