Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups. Reduce the red wine to about 1 cup in a separate saucepan. Heat 1/4 cup oil in a large pan, then add the bacon and ...

Heat the oil and butter until the butter foams on medium high heat. Crust the filet in salt and crushed peppercorns. Sear in the oil/butter mixture until golden brown all over; keep the fat in the pan ...

The term Chateaubriand, like the term London broil, is used by meat merchandisers around the country to label any one of several different cuts of beef. And, also like London broil, the term seldom is ...

The center-cut tenderloin — often called chateaubriand — comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender ...

Let Chateaubriand shine with simple prep, sage fries, truffle aioli, and a glass of 21 Gables Cabernet to match its rich, bold flavour. Image credit: Spier Farm Wines Prime steak like Chateaubriand ...