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.
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
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