Châteaubriand or London Broil

Traditionally a thick steak taken from the center part of the beef tenderloin, the châteaubriand used to be served with the rich béarnaise sauce, You can still prepare it that way for a very special occasion, but the following “East-West” version will taste just as interesting in a different style. The expensive châteaubriand may be replaced by a plain, lean, and delicious London broil as available in all butcher shops and supermarkets.