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Categories:Viewed: 66 - Published at: 8 years ago
Ingredients
- Chateaubriands; about 1 pound each per person
- melted butter, enough to baste Chateaubriands during cooking
- beef marrow
- 2/3 cup of finely chopped green onions
- 1/4 pound butter, plus one large pat
- 1 cup red wine (preferably a good Bordeaux)
- 1 can of brown gravy
- 1 dash of cognac
- juice of 1 lemon
- chopped parsley
Method
- Broil the Chateaubriands.
- During the cooking, brush them frequently with melted butter and turn them often.
- Meanwhile, extract the marrow and slice it in thin rounds.
- Poach these for about 1 minute in boiling salted water.
- Saute green onions in 1/4 pound butter until just colored.
- Add red wine and cook this down to one half its volume.
- Add gravy, cognac, pat of butter and the lemon.
- Sprinkle the sauce heavily with parsley.
- When the meat is done to your satisfaction, remove it to hot plates, pour the sauce over each portion and top with slices of poached marrow.
- With this serve lyonnaise potatoes, watercress, crisp French bread, fruit and cheese.
- Try a fine bottle of Bordeaux with this.
