Title: Chateaubriand for Two
Categories: None
Yield: 1 Servings

1 1/4 lb Beef tenderloin; trimmed
2 tb Creole spice
Oil
4 lg Russet potatoes
2 Carrots; cut into 2-inch
-pieces
2 lg Turnips; halved
1 c Beef stock

Preheat oven to 400 degrees. Season meat with Creole spice. Heat a large
sautJ pan over high heat and sear meat well on all sides. Transfer meat to
a roasting rack set in a roasting pan and roast 15 minutes for medium-rare.
Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped
like footballs. Cook vegetables separately in small pots of salted water
just until tender, drain and cool.

Transfer meat to a carving board, tent with foil to keep warm and let rest
at least 10 minutes. Remove rack from roasting pan, place pan over medium
high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of
pan to incorporate any browned bits into sauce. Simmer and adjust
seasonings to taste. Add vegetables to stock to reheat. Slice meat in thin
slices. To serve, present meat in "shingles", surround with vegetables and
ladle sauce over.

Yield: 2 servings

Posted to recipelu-digest by jecraig@lan-inc.com on Feb 17, 9