This year's Christmas Dinner is gonna be a whole beef tenderloin which we are going to trim ourselves into a beautiful Chateaubriand with port wine reduction sauce, a dish that will wow your guests. Chateaubriand is just the center cut portion of the beef tenderloin. It's much cheaper to buy this way so I'm going to show you how to butcher a whole beef tenderloin into a chateaubriand. We need to make a delicious port wine reduction sauce so we'll need to make stock. So I'm also going to show you how to make homemade beef stock from scratch. Then I'm going to show you how to dry brine a beef tenderloin and reverse sear it in the oven for a perfect doneness. And finally, I will show you how to make a port wine reduction sauce that will literally blow you away. This is the ultimate Christmas dinner recipe to impress your loved ones. I hope you give it a shot.

This recipe is included in the Holiday Plan of Attack.

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