Chateau Briand

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   Preheat broiler to high.

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   Place meat, cut side down, on flat surface

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   covered with a clean cloth and pound with a flat mallet. Turn

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   meat over; cover with clean cloth and pound the second side. The

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   meat

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   at

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   this

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   point

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   should measure about 5-inches in diameter

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    and

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    1 1/2 to 2-inches thick.

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    Sprinkle meat on

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    both sides

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    with

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    salt and pepper to taste and brush with oil all over. Place meat on broiler rack and place under broiler so

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    that

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    the top

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    of

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    meat is only about 2-inches or slightly less from the source of the heat.

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    Broil 5 minutes on both sides.

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    Shift broiler

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    rack

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    to bottom of oven and broil another 5

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    minutes. Using

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    tongs,

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    transfer meat to a carving board and

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    wrap in heavy-duty foil to keep warm.

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    Let stand 15 minutes and serve with Bearnaise sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.