Chateaubriand-- not as hard as you think!

Go to the grocery store and buy:

1 3-4lb Beef Tenderloin.
1 Package Knorr's Bernaise Sauce
4-5 large potatoes (unless you have some--any type will do)
1 package shredded swiss cheese
1 small carton buttermilk.

I am assuming you have eggs in the house! If not-- buy some of them too! Also-- you will need some nutmeg.
The tenderloin isn't going to be cheap-- but we want to impress people with your fabu cooking skills-- not your thrift-- right?

Make sure you buy it close enough to when you want to cook it so that you do not have to freeze it.

Put it on either a broiling pan or a jelly roll pan.

Rub it down good with some olive oil and then salt and pepper it. (If you happen to have large kosher style salt--use it, but don't buy it special if you do not have it)

Bake it in a HOT! 425° F oven. Roast it for about 30-35 minutes (Or until it temps at about 130° F) and take it out of the oven and immediately move it to a cutting board and loosely cover it with foil.

Let is sit for 10-15 minutes.... (The meat will continue to cook a bit--temping out at a final temp of 140-145° F)


Prepare the Bernaise Sauce as per the package instructions.

When the meat has set for 10 minutes, slice it into little medallions and pour the sauce over it...

You have just made a KILLER Chateaubriand.


You can serve this fabu meat with Gratin Dauphinois!

Peel and slice the potatoes as thin as you can-- But do not stress about cutting them super thin. Just do the best you can! (I lose patience and end up having the first potato razor thin and the next 3 or 4 get thicker as I go! I settled on doing them all medium!)

Layer some of the slices in the bottom of any casserole dish-- even a glass style 8X8" pan will work. Sprinkle some of the cheese on top and then more potatoes/cheese until done.

Break 2-3 eggs and whisk them until frothy and stir in the buttermilk (about a pint) and a shake of nutmeg. (Careful with the nutmeg-- it is strong flavored-- you really only need a smidge) Pour this over the potatoes/cheese layers and bake it with the meat. It should be done about the same time-- But cover it if they start to look too brown on the top.

These potatoes are about as French as potatoes can get!

Serve any veggie you like..... Any dessert.


People will honestly think you slaved all day!