Six Flags Chateaubriand with a Red Wine and Rosemary Glaze

Grilled beef and red wine... what a tantalizing marriage. Chosen for it's thick and tender reputation, the chateaubriand can actually be replaced by any cut of meat you prefer. This deceptively simple recipe is bound to become a favorite.

Serves 4

Ingredients:

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

Directions:

Chateaubriand

• 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 sauté 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

Texas Suggested Wine Pairing: Wales Manor Winery & Vineyard - Reserve Merlot 2005

Texas Cooking: Six Flags Chateaubriand with a Red Wine and Rosemary Glaze