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|Chateaubriand con Vino Brodo|
"A brief and engaging roast that uses the drippings for a amazing sauce. Use greater sauce for roasted potatoes and greens."
- 1 pound beef tenderloin roast, trimmed
- 2 cloves garlic, quartered
- 1/four cup greater virgin olive oil
- 1 tablespoon lemon or lime juice
- 1 pinch dried oregano
- 1 pinch dried basil
- 1 pinch dried dill
- 1 pinch dried rosemary
- 1 pinch dried thyme
- 2 tablespoons entire multi-colored peppercorns
- 1 cup water
- 2 tablespoons Dijon mustard
- 1 clove chopped sparkling garlic
- 1/four cup butter
- 1 half of cups dry purple wine
|Prep : 15M||Cook : 4M||Ready in : 1H5M|
- Preheat oven to 375 levels F (190 degrees C).
- Cut 8 small slits in the roast. Insert garlic into slits.
- In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting pan, and pour water into bottom of pan.
- Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for nicely carried out. Remove roast to a reducing board, and allow take a seat 5 minutes.
- Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce through half. Spoon sauce over sliced roast.
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