Friday, April 30, 2010

Roasted Chateaubriand with Caramelized Root Vegetables

1 Center Cut Beef Tenderloi
2 Heads of Garlic
2 Parsnips
1 Bunch Baby Carrots
10 Fingerling Potatoes
15 Brussel Sprouts
1 Sprig Thyme
1 Sprig Rosemary
Olive Oil

Rub Beef with Olive Oil and Chopped Herbs. Clean, peel and wash vegetables. Toss with olive oil and whole herbs. Season with salt and pepper. Cut head of garlic in half. Place beef in the center of pan and arrange vegetables and potatoes around beef. Place in 350F oven and cook until it reaches an internal temperature of 135F. Let rest 10 minutes. Remove any pan juices and add red wine and a few tabs of butter for light gravy.

We are proud to announce our participation in the Relais & Chateaux North American cookbook due out in June 2010. This recipe is featured in the cook at home section of the book. The cookbook can be purchased at Glendorn's Fuller Brook Outfitters during your next stay. Please Enjoy.
Chef Joe....