Title: Chateaubriand with Marchand De Vin Sauce
Categories: Beef
Yield: 6 Servings

1		Whole Tenderloin, About 2 1/2 Pounds
1/2	c	Olive Oil
		Juice Of One Lemon
1	lg	Clove Garlic, Crushed
		Salt And Coarse Ground Pepper, To Taste
2		To 3 Sprigs Fresh Thyme (Optional)

Yield: 8 to 10 servings

Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour. Over a charcoal (Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. (Recipe #7)

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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