Chateaubriand con Vino Brodo

This quick and tasty roast tenderloin is stuffed with garlic and brushed with olive oil, lemon juice, and seasonings. The meat drippings are reduced with red wine, Dijon mustard, and butter to create a wonderful sauce.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 647 Calories

Ingredients

• ¼ cup butter
• 1 cup water
• 1 pinch dried thyme
• 1 pinch dried oregano
• ¼ cup extra virgin olive oil
• 1 pinch dried basil
• 1 pinch dried rosemary
• 2 tablespoons Dijon mustard
• 1 ½ cups dry red wine
• 1 pinch dried dill
• 1 clove chopped fresh garlic
• 2 cloves garlic, quartered
• 1 pound beef tenderloin roast, trimmed
• 1 tablespoon lemon or lime juice
• 2 tablespoons whole multi-colored peppercorns

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Cut 8 small slits in the roast. Insert garlic into slits.

Step 3

In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting pan, and pour water into bottom of pan.

Step 4

Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes.

Step 5

Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced roast.