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Healthy Recipes: Chateaubriand

Posted on May 26, 2014 by Chef Karla Williams









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INGREDIENTS

10 oz. Beef tenderloin, center cut

1 tsp Rosemary, freshly chopped

1 tsp Thyme, freshly chopped

¼ tsp Salt

¼ tsp Crushed black pepper

¼ tsp Olive oil



STEPS

    • Preheat oven to 350°F.
    • Preheat grill, cast iron skillet, or sauté pan. (If searing the tenderloin in a sauté pan then place heat on medium high, spread ¼ olive oil when hot.)
    • Season tenderloin on both sides
    • Once heat source is hot, place tenderloin on cooking surface.
    • If grilling or using a cast iron skillet with ridges, make cross hatches by placing filet on surface for about 4 minutes, then turning the filet 45 degrees on the same side.
    • Flip over and repeat.
    • Next place on baking sheet or pan and cook until desired internal temperature… 135 for medium rare and 145 for medium to medium well.
    • Cut into thin slices, about 3 ounces per serving.

 

NUTRITION

SERVINGS: 3

SERVING SIZE: 3 ounces

CALORIES: 145

FAT: 5 grams


RESERVE
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