Monday, September 27, 2010
Marinated Prime Chateaubriand with Smoked Paprika
This weekend is the first one I have had in 5-mo.
I have been working Tu. thru Sat. for the last
5-mo. I miss my real weekends! We were invited
to my brothers place in Palm Desert Ca. for the
weekend, it was hot 110* but on the west coast
this week it was hot all over and this week as well.
We went to Jensens Market they had Chateaubriand
so I picked some up for when we got home on Sunday.
I made a Marinade of 1T. crushed hot red pepper flakes,
1T boiling water, 1 C EVOO, 16 garlic cloves with
the germ removed, 2 rosemary sprigs, 2 thyme sprigs.
Blended and put in a zip-lock bag for 2-hrs. in the fridge.
Seared for 3-min. a side @450*
And mopped with a mixture of 1/4 lb. soft butter and a
T smoked paprika until it reached an internal temp. 125*
Let it rest for 10-min.
Grilled some Romaine while the meat rested.
Served with Garlic Mashed Potatoes that Jackie made.
I love this recipe it has all the flavors that I like.