Chateaubriand is the most elegant form of serving a thick, aged, delicious beef tenderloin there is. This is a special-occasion or splurge dish, so don’t shop for the cheapest tenderloin you can find – instead, go try that butcher shop, (yes, that high-priced one) you have always been wanting to try and ask him for his very best tenderloin.
Make and share this Ground Beef Filling for Puff Pastry recipe from Food.com.
Make and share this Herb Sausage filling recipe from Food.com.
I try to avoid carbs as much as possible and this recipe is just about the best thing ever. It’s low in fat, high in nutrition but it does fill you up. These directions are for one, so just multiply the ingredients for however many you need. You can also use this recipe as a starter.
Make and share this Flemish Carbonades recipe from Food.com.
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