Chateaubriand A La Bouquetiere With Marchand De Vin Sauce

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Ingredients

1 large carrot, peeled, trimmed and cut into 1-inch pieces

1 large turnip, peeled, trimmed and cut into 1-inch pieces

10 pearl onions, peeled and trimmed

1 small zucchini, trimmed and cut into 1-inch pieces

1 small yellow squash, trimmed and cut into 1-inch pieces

1 tablespoon vegetable oil

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 center cut beef fillet roast, about 20 ounces

1 tablespoon olive oil

1 1/2 teaspoons freshly cracked black pepper

1 teaspoon kosher salt

3 tablespoons chopped fresh parsley leaves

1 1/2 teaspoons chopped fresh thyme leaves

1 1/2 teaspoons chopped fresh rosemary leaves

Marchand de Vin Sauce, recipe follows

1/2 pound meat from beef shanks or oxtails, cut into 1/2-inch cubes

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon olive oil

1/4 cup roughly chopped shallots

1/2 teaspoon chopped garlic

1 cup dry red wine

1 bay leaf

1 sprig fresh thyme

4 cups reduced veal stock or demi-glace

1 tablespoon cold unsalted butter, cut into pieces