Chateaubriand 'my Way'

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beef tenderloin, well marbled and trimmed
• salt
• pepper
• 2 tablespoons peanut oil (do *not* substitute other oils)
• 1 pint heavy whipping cream
• 2 tablespoons crushed green peppercorns or 2 tablespoons pink peppercorns
• 2 -3 tablespoons fresh lemon juice
• 1 pinch salt
• 1 pinch pepper
• 1 teaspoon honey
• 1 teaspoon finest french cognac or 1 teaspoon good scotch

Recipe

• 1 remove meat from refrigerator 2-3 hours before beginning to allow it to come to room temperature.
• 2 keep it on a plate covered in plastic wrap during this time.
• 3 heat peanut oil til smoking over high heat.
• 4 remove frying pan from heat and carefully add meat.
• 5 return pan to heat and sear meat on all sides, about 4-5 minutes in total.
• 6 salt and pepper the meat*at the end* of searing.
• 7 remove meat to an oven-proof dish and transfer to a 350-degree preheated oven until done to desired stage- guideline: 12 minutes per inch of meat thickness.
• 8 check meat periodically with a thermometer to ascertain degree of doneness and remove meat from oven when it reaches the doneness you want.
• 9 (n. b.: this recipe is best rare to medium. well-done, this is a colossal waste of delicious prime beef and you should probably consider eating shoe soles instead, or maybe going to mcdonald's).
• 10 while the meat is roasting in the oven, prepare the sauce: mix all listed sauce ingredients and using a handheld mixer, whip until you have a cream that will hold peaks and shape.
• 11 thinly slice the chateaubriand against the grain.
• 12 arrange the slices on an elegant serving platter and nap with the peppercorn cream.
• 13 serve more peppercorn cream on the side.
• 14 accompany this dish with a variety of sauteed fresh vegetables and dutchess potatoes, if desired.