Free Recipe Chateaubriand with Caper Sauce
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Chateaubriand with Caper Sauce Recipe
3-1/2 lb Chateaubriand, trimmed of
-fat
Olive oil, salt, and ground
-black pepper
2 ts Garlic powder
10 To 12 slices bacon
1 c Water
1/4 c Butter or margarine
2 lg Onions, chopped
3 tb All-purpose flour
1 ts Balsamic vinegar
1 ts Dried tarragon leaves
3/4 c Whipping cream
1/2 c Dry white wine, divided
1 Bottle ( 3 1/2 ounces)
-capers, undrained
Fresh tarragon to garnish
Chateaubriand with Caper Sauce Preparation
Preheat oven to 400 degrees. Rub beef with oil. Sprinkle salt, pepper, and garlic powder over beef. Wrap bacon around beef, securing with toothpicks. Place beef in a greased 9×13 inch baking pan; pour water into pan. Insert a meat thermometer into center of meat. Place in oven, reduce temperature to 350 degrees, and bake 35 to 40 minutes or until thermometer registers 150 degrees (medium-rare). For sauce, melt butter in a large skillet over medium heat. Add onions; cook until tender. Stirring constantly, add flour, vinegar, and dried tarragon; cook 3 minutes. Gradually stir in cream and 1/4 cup wine; bring to a boil. Stirring constantly, boil 5 minutes or until thickened. Remove from heat; stir in capers and remaining 1/4 cup wine. To serve, cut meat into about 1 1/2 inch thick slices. Remove toothpicks. Spoon sauce over meat and garnish with fresh tarragon. Yield: About 10 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Christmas Cheer Recipes Posted to MM-Recipes Digest by Cindy Hartlin <cjhartlin@email.msn.com> on Nov 14, 1999
Cooking Temperature:
Recipe Serves: 10
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