Recipe(tried): Chateubriand based on James Beard Recipe - Dear Josie: I found it here at the Recipe Link. It is a repost of one of my

posts. Here it is:

Chateubriand based on James Beard Recipe
From: Gladys/PR 7-24-2002
In reply to: Recipe: Main Dish Recipes (32)

I remember this recipe that was one of the first company dishes that I learned to perfection. At first, I always prepared it according to the original recipe. Later I added Puerto Rican ingredients until it became my own special version. Any cook that is serious about her cooking should learn first the recipe as Mr. Beard originally created it. If you are worried about your cholesterol, do not try the recipe.

CHATEAUBRIAND MARCHAND DE VIN
by James A. Beard
This is a special party dish, elegant and costly. Select large Chateaubriands of about 1 pound each per serving. Buy marrow bones and have the butcher cut them so the marrow can be extracted in one piece.

For beef
Chateaubriands; about 1 pound each per person
melted butter, enough to baste Chateaubriands during cooking,
beef marrow

For sauce
2/3 cup of finely chopped green onions
1/4 pound butter, plus one large pat
1 cup red wine (preferably a good Bordeaux)
1 can of brown gravy
1 dash of cognac
juice of 1 lemon
chopped parsley

Prepare beef: Broil the Chateaubriands. During the cooking, brush them frequently with melted butter and turn them often. Meanwhile, extract the marrow and slice it in thin rounds. Poach these for about 1 minute in boiling salted water. Prepare sauce: Sautee the green onions in 1/4 pound butter until just colored. Add red wine and cook this down to one half its volume. Add gravy, cognac, pat of butter and the lemon. Sprinkle the sauce heavily with parsley. When the meat is done to your satisfaction, remove it to hot plates, pour the sauce over each portion and top with slices of poached marrow. With this serve lyonnaise potatoes, watercress, crisp French bread, fruit and cheese. Try a fine bottle of Bordeaux with this.

Adapted from James Beard's THEORY & PRACTICE OF GOOD COOKING (1977)