Chateau Briand - cooking recipe

Ingredients

1 trimmed, ready to cook, Chateau Briand, about 1 1/4 lb. or substitute Filet Mignon
1 Tbsp. peanut, vegetable or corn oil
salt and freshly ground pepper to taste
Knorr Bearnaise sauce, mixed according to pkg.

Preparation

Preheat broiler to high.
Place meat, cut side down, on flat surface
covered with a clean cloth and pound with a flat mallet. Turn
meat over; cover with clean cloth and pound the second side. The
meat
at
this
point
should measure about 5-inches in diameter
and
1 1/2 to 2-inches thick.
Sprinkle meat on
both sides
with
salt and pepper to taste and brush with oil all over. Place meat on broiler rack and place under broiler so
that
the top
of
meat is only about 2-inches or slightly less from the source of the heat.
Broil 5 minutes on both sides.
Shift broiler
rack
to bottom of oven and broil another 5
minutes. Using
tongs,
transfer meat to a carving board and
wrap in heavy-duty foil to keep warm.
Let stand 15 minutes and serve with Bearnaise sauce.