Chateaubriand Stuffed with Mushrooms
I've had my eye on this item for a few years and decided to make the leap this year. Prepared it for Christmas day and it was so easy and so delicious, tender and flavorful. I made a white wine/cream sauce with shallots and tarragon to top it off.
It was a large piece of meat, we fed four and had left-overs, so while rather expensive, I feel it was a good investment.
January 5, 2012
Made this for Christmas dinner. So juicy, so tender. Cooking instructions came along with and they were right on for the perfect medium rare. So juicy it didn't need gravy or sauce. Makes for a very special dinner.
December 28, 2010