Taste. It Matters.
Home » Recipe » Garlic and Sage Basted Chateaubriand
Full Page 3x5 Card 4x6 Card Add to Recipe Box
Garlic and Sage Basted Chateaubriand

Garlic and Sage Basted Chateaubriand

1 (32 oz.) Chateaubriand
1 lb. butter
3 cloves garlic, crushed
1 bunch sage leaves, stems and all
salt and pepper
Directions: In a heavy saucepan, melt the butter over medium heat. Add the garlic and sage and continue to cook until the butter brownish caramel color and has a wonderful, nutty aroma. Turn the heat to low and keep the butter warm. In a heavy bottomed pan, sear the Chateaubriand on all sides, before placing in a hot (400 degree) oven, use a spoon to liberally baste with the brown butter. Cook for thirty minutes, basting again every four to five minutes until done or an internal read thermometer reads 130 degrees. Remove from the oven and let rest ten to fifteen minutes. Slice and serve with a little of the brown butter on each plate.
Servings: 4
Source: KC Steak Company

Related Recipes

Chateaubriand with Cherry Moustarda

View Detail

Chateaubriand with Wild Mushroom Cream Sauce

View Detail


Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe

Recommended Items

Upsell 1
Ask the Chef
© 2016 Kansas City Steak Co.
Privacy Policy | Sitemap
Payments Accepted