Frank's Recipes! Chateaubriand

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Chateaubriand

(see also Maitre d'hotel butter)
12-14 ounce tenderloin
1 tablespoon melted butter
Black pepper

Garnish:
Watercress
Maitre d'hotel butter

Trim the tenderloin and if necessary flatten it slightly - it should be 1 1/2 -2 inches thick. Brush one side with melted butter and season with freshly ground pepper. Do not add salt, as this will extract the juices. Put the steak, buttered and seasoned side up, under a hot broiler and cook 4-5 minutes under high heat to brown the surface and seal in the juices. Turn over, brush with remaining butter, season with pepper. Turn the heat down and broil the steak a further 4-5 minutes, turning it once only. The steak should be cooked through but remain pink inside.

Lift the steak onto a board and carve it, at a slight angle, into 6 even slices. Remove to a warm serving dish and garnish with sprigs of watercress and slices of maitre d'hotel butter.

Traditionally, Chateaubriand is served with chateau potatoes and a Bearnaise sauce.