Chateaubriand con Vino Brodo Recipe

Name: Chateaubriand con Vino Brodo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beef tenderloin roast, trimmed; 2 cloves garlic, quartered; 1/4 cup extra 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 whole multi-colored peppercorns; 1 cup water; 2 tablespoons Dijon mustard; 1 clove chopped fresh garlic; 1/4 cup butter; 1 1/2 cups dry red wine

Servings: persons

1 pound beef tenderloin roast, trimmed
2 cloves garlic, quartered
1/4 cup extra 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 whole multi-colored peppercorns
1 cup water
2 tablespoons Dijon mustard
1 clove chopped fresh garlic
1/4 cup butter
1 1/2 cups dry red wine

1
Preheat oven to 375 degrees F (190 degrees C).
2
Cut 8 small slits in the roast.
3
Insert garlic into slits.
4
In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme.
5
Brush over roast.
6
With a small spoon, press whole peppercorns into roast.
7
Place roast onto a rack in a roasting pan, and pour water into bottom of pan.
8
Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done.
9
Remove roast to a cutting board, and let sit 5 minutes.
10
Pour drippings from roast into a small sauce pan set over low heat.
11
Stir in mustard, chopped garlic, and butter.
12
Cook until butter is completely melted, then add wine, and reduce by half.
13
Spoon sauce over sliced roast.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound beef tenderloin roast, trimmed, 2 cloves garlic, quartered, 1/4 cup extra virgin olive oil, 1 tablespoon lemon or lime juice, and more.

Yes, Chateaubriand con Vino Brodo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chateaubriand con Vino Brodo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions