My husband made this one last month…it was yummy
Chateaubriand with a Red Wine and Rosemary Glaze
4 Chateaubriand (or other thick, tender cut of beef)
1/2 cup brown sugar
1/2 cup balsamic vinegar
1 cup good quality red wine
a few sprigs of rosemary
salt, pepper to taste
Preheat grill to medium-high heat.
Season the steaks with salt and pepper to taste and place on the grill.
Continue to cook until they have reached your level desired level of doneness while turning the steaks a few times to create nicely cross-hatched grill marks.
Remove the steaks to a plate and cover with a tent of aluminum foil. Allow them to rest for a few minutes. This will allow them to tenderize further and re-absorb juices.
Red Wine and Rosemary Glaze
Place sugar, balsamic vinegar, red wine and rosemary into a sautÃ© pan and bring to boil.
Simmer until it reaches desired consistency. It should be a thick syrup for optimal flavor and sweetness.
Remove rosemary and pour over or along beside the steaks
Add asparagus with flower butter and herbed gnocchi as a side dish.