A camping recipe from David. Chateaubriand is a recipe using the center cut of beef tenderloin. Make this in a Dutch oven and serve it with root vegetables. The Kroger store where I shop has single portion beef tenderloins about 2 inches thick. These work great for this recipe, or you can get a 2-portion cut from your butcher.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 2 beef tenderloin filets (6-8 ounces each)
- salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 clove garlic
- 1/2 teaspoon dried onion flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1 15-ounce can beef broth
- 2 carrots
- 2 potatoes
- 2 turnips
Preparation:
Heat a 10-inch Dutch oven with 14 charcoal beneath it. When hot, add oil and garlic. Allow garlic to infuse the oil for a couple minutes and then remove the garlic. Salt and pepper the steaks and brown in Dutch oven for 3 minutes on each side. Place lid on Dutch oven and remove 6 charcoal from beneath and place on top of the lid. Cook steaks 10-15 minutes for medium rare, 20-23 minutes for medium well. Cut vegetables into chunks of equal size and boil on a camp stove while the steaks are cooking. When steaks are done, put charcoals on lid back beneath the Dutch oven, remove the steaks to a plate, cover them with foil, and allow them to rest for about 10 minutes. Meanwhile, add the onion flakes, oregano and thyme to the Dutch oven along with the beef broth and stir to remove the bits from the bottom. Now add the cooked and drained vegetables. Simmer for 7 or 8 minutes. Serve steak and vegetables ladled with sauce and a side salad.
Servings: 2
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