“This is a little lighter that traditional Chateaubriand in that I use light margarine instead of butter. I also use a more traditional sauce than the creamy béarnaise a lot more modern recipes call for, although I substitute cognac for the white wine used in traditional Sauce Chateaubriand.”

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. In skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan.
  3. Place garlic slivers on top of roast/steaks.
  4. Roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130° F (medium rare) to 150°F (medium well). Place heated serving platter or cutting board and let rest 10-15 minutes before carving.
  5. Make sauce: melt 1 T margarine in skillet; add shallots; saute until softened.
  6. Add broth, stirring to scrape up any brown bits left in skillet. Bring to boil and cook until reduced to half.
  7. Add cognac and boil 45-60 seconds.
  8. Reduce heat to low and stir in remaining T margarine until melted.
  9. Stir in parsley and season to taste with additional salt and pepper if desired.
  10. Carve steaks into thin strips, spoon sauce over, and serve immediately.

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