Easy Roasted Chateubriand

 Last night my friends Nick, Dan and Earl came over for dinner.  The three of us were tired from two years of presidential campaigning and hoping that Obama (and his gorgeous wife and daughters) would be moving into the White House.

So to celebrate an incredible victory we decided to have dinner at my place and keep it simple. During the day I made my way up to Mollie Stones and found myself drawn to the Chateaubriand.  Most of the cuts in their meat department are grass fed and antibiotic free so I usually try to buy from them when I cannot make it to the farmer's market.

The meat man at the counter told me to roast the meat in the oven at 400 degree for 20 minutes.  It was so very simple and reminded me of meals that we ate when I was a child.  A delicious cut of meat, rice (cooked in chicken broth) a veggie and a salad.  Simple and delicious.

For the Chateaubriand...

Get yourself a 3lb piece of meat (this should serve 5-6 people) and liberally coat with Kosher salt, freshly ground black pepper and extra virgin olive oil. Preheat the oven to 400 degrees. In a large skillet or frying pan brown the meat on both sides and then toss into the oven for 20 minutes or until a meat thermometer reads 120-125 (this is for medium rare).  Take out of the oven and let sit for 15 minutes.  Slice on the bias and serve.

We served our meat with chicken broth rice tossed with parsley and lemon zest and seasoned with salt and pepper, simple salad of romaine, cucumbers, olive oil and red wine vinegar and sauteed onions and mushrooms with sage butter.