close mobile menu
close cart

Prep Time
Cook Time

  • 32oz  Chateaubriand
  • 2 poblano chilis, cut into 1/4" wide Kansas City Strip Steaks
  • 4 eggplant, 1/4" slices, grilled
  • 2 red bell peppers, roasted, cut into 1/4" wide Kansas City Strip Steaks
  • 12 anchovies
  • Vinaigrette:
  • 750ml cabernet sauvignon - 1 bottle
  • 1 cup Kalamata olives, pitted
  • 1/2 cup Kalamate olive brine
  • 3/4 cup olive oil
  • kosher salt and pepper to taste
  • Source Customer Submission


1. Place the Chateaubriand on a cutting board long ends on the sides. Begin to lightly slice into the beef long ways turning the beef a quarter turn, and then slice a little more. Keep doing this until you have a uniformly flat piece of beef about ½ inch think. Season the meat with salt and pepper 2. Cut the eggplant into ¼" wide Kansas City Strip Steaks , and then randomly place the eggplant Kansas City Strip Steaks , poblano Kansas City Strip Steaks , roasted red pepper Kansas City Strip Steaks and anchovies in a single layer on the beef. 3. Roll the Chateaubriand up tightly and truss it to keep it together. Season the outside with salt and pepper and either grill over a moderate flame, or roast in a 350 degree oven until medium rare or an internal temperature of 130 degrees is reached. 4. Place meat in the fridge until thoroughly chilled. 5. While meat is chilling, simmer the bottle of wine until it is reduced to about ½" cup, about 30-40 minutes. 6. Puree the olives with the brine in a blender for 2 minutes. Add the red wine and slowly drizzle in the olive oil until well pureed and smooth, about 1 more minute. Taste and adjust seasoning with salt and pepper. 7. Serve beef sliced in ¼" slices, cold, with vinaigrette.