A French classic
Recipe courtesy of Graham Kerr
Episode: Chateau-Briand
Save Recipe Print
2 servings




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.


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

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.



Recipe courtesy of Martha Stewart

Chateaubriand for Two

Kobe Beef Chateaubriand Fillet with Grilled Red Onions

Recipe courtesy of Kendra A Wilcox

Chateaubriand with Bearnaise Sauce and Chateau Potatoes

Roasted Chateaubriand with Red Wine-Mushroom Reduction and Pommes Puree

Recipe courtesy of Tyler Florence

Sauteed Salmon and Bacon Tournedos with Brussel Sprouts, Hedgehog Mushrooms and Sauce Chateaubriand

Recipe courtesy of Culinary Institute of America

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

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories