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Spiced Rubbed Chateaubriand

By Chef Hardette Harris, Your Chef Concierge (Louisiana)
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House of Mandela Thembu Collection 2014 Cabernet Sauvignon


1 tablespoon fresh thyme
¼ teaspoon fresh basil
¼ teaspoon fresh or dried rosemary
¼ teaspoon allspice
dash of nutmeg
1 1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tablespoon olive, oil divided
2 pounds beef tenderloin
1/4 cup brandy or red wine
1/4 cup shallots, minced
1 cup low sodium beef broth


1.  Combine first 8 ingredients in a small bowl. 

2.  Truss beef (tie with string).

3.  Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil.

Add roast and brown on all sides remove and cool slightly. 

4.  Rub seasoning mixture evenly on beef and place in a Ziploc to marinate for 3-

24 hours.

5.  Place roast on a roasting rack or lined sheet pan and roast at 400 degrees for 20 minutes or until desired doneness.  Remove from oven and let roast rest for at least 8-10 minutes before slicing.

6.  Add shallots and sauté until soft.  Pour brandy or wine into pan and scrape loose browned bits. Simmer until reduced to ¾ cup.

7.  Slice beef and serve with reduction.


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