Chateaubriand a La Maison

"Signature dish of the Restaurant Franziskanerplatz in Vienna, Austria. Recipe from a clipping in my grandmother's recipe box. The recipe recommends grilling the tenderloins to just rare but you don't have to."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
35mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • Grill the steak to your desired doneness.
  • Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
  • When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
  • When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
  • Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
  • Plate the steak and pour sauce over. Serve with French fried potatoes and peas.

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Reviews

  1. We enjoyed this for our last night in France tonight. We all agreed the ketchup overwhelms the other wonderful flavors in this recipe. Made for ZWT8.
     
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