Chateaubriand Roast with Bordelaise Sauce
Serves 4 Total preparation time: 1 1/2 hours plus 30 minutes for sauce preparation
INGREDIENTS
	1 2-pound chateaubriand, brought to room temperature 1 tablespoon extra virgin olive oil 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Bordelaise Sauce (recipe follows)   1998 Ferrand-Lartigue Bordeaux Blend (St. Emilion) Drink from ____ to Dec 2016 Rating: 91 Market Price: $37.99 Tasting Notes: Louis Mitjavile, Francois's son, has taken over the vinification of this micro-estate dedicated to producing world-class wines. The 1998 (a blend of 95% Merlot and 5% Cabernet Franc) is his first vintage. Whether because of Mitjavile's influence, or the vintage's raw materials, this is the finest Ferrand-Lartigue in its short history. The color is saturated black/purple. The dazzlingly, exquisite aromatics offer up Asian spices, toasty pain grille, cherry liqueur, chocolate, licorice, and smoke. It is powerful, extremely rich and concentrated, with the intense Merlot character well-presented. A large-scaled, massive effort, it will require 2-3 years of cellaring before it reaches full maturity. It should drink well for 15-16 years. Bravo! 1998 Clos l'Eglise Bordeaux Blend (Pomerol) Drink from Jan 2002 to Dec 2018 Rating: 93 Market Price: $99.95 Tasting Notes: A classic Pomerol, the 1998 boasts a superb, complex bouquet of mocha fudge, vanilla, black cherries, roasted coffee, smoke, and berries. The dazzlingly explosive aromatic display is followed by a creamy-textured, medium to full-bodied, beautifully-layered wine with no hard edges. A supple texture leads to a finish with notes of caramel and spice that lingers for over 40 seconds. This is a gorgeous, complex Pomerol. Anticipated maturity: 2002-2018. 1998 La Mondotte  Bordeaux Blend (St. Emilion) Drink from Jan 2008 to Dec 2035 Rating: 96 Market Price: $450.00 Tasting Notes: An amazing tour de force in winemaking, this massive, opaque black/purple-colored offering boasts an extraordinarily pure nose of black fruits intermixed with cedar, vanillin, fudge, and espresso. It is unctuously-textured, with exhilarating levels of blackberry/cassis fruit and extract, as well as multiple dimensions that unfold on the palate. The 50-second finish reveals moderately high tannin. Despite its similarity to dry vintage port, it is not a wine to drink early. It is a colossal wine! Anticipated maturity: 2008-2035. The ultimate garage wine, La Mondotte is ultra-concentrated, frightfully expensive, yet worth every cent. 1998 La Mondotte  1998 Clos l'Eglise 1998 Ferrand-Lartigue
DIRECTIONS
	1. Preheat oven to 425°F. Dry the roast on paper towels. Rub the roast all over with olive oil, and season generously with coarse salt and freshly ground pepper. Roast for about 25 minutes for medium rare. 2. Remove from oven and let rest for 10 minutes before carving. Transfer to a warmed serving platter. Serve with Bordelaise Sauce.

Bordelaise Sauce
Total preparation time: 30 minutes
INGREDIENTS
	3 tablespoons unsalted butter 1 onion, chopped 2 carrots, sliced into rounds 2 cloves garlic, peeled and cut in halves 4 peppercorns 1 bay leaf 1 1/4 cups beef broth Thyme, to taste Salt, to taste 2 tablespoons flour 1/2 cup dry red wine 1 tablespoon chopped parsley
DIRECTIONS
	1. Melt the butter in a heavy skillet and sauté the onion until transparent. Add the carrots and cook until soft. 2. Place garlic, peppercorns, and bay leaf in cheesecloth bag. Add to pan along with 1 cup of beef broth. Boil until broth has been slightly reduced, about 10 minutes, then season with thyme and salt. 3. Remove cheesecloth bag and put mixture through a coarse strainer. Return to pan. 4. Meanwhile, dissolve flour in the other 1/4 cup of broth and add gradually to sauce. Stir constantly until sauce thickens, then add the wine. Reduce heat and allow to simmer until ready to serve, and then sprinkle chopped parsley on top.

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