Recipe - Chateaubriand With Marchand De Vin Sauce

1 Whole Tenderloin, About 2
One half Pounds
One half cup Olive Oil
Juice Of One Lemon
1 lg Clove Garlic, Crushed
Salt And Coarse Ground
Pepper, To Taste
2 To 3 Sprigs Fresh Thyme
(Optional)

Yield: 8 to 10 servings

Salt and pepper the steak and rub with a mixture of the oil, lemon juice
and garlic. Let sit at room temperature about 1 hour. Over a charcoal
(Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3
minutes per side. Remove the steak to a roasting pan with a rack in the
bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes
per pound for medium rare. To serve, slice thin on the diagonal and serve
with Marchand de Vin sauce. (Recipe #7)

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini