Chateaubriand with Marchand De Vin Sauce

1 Whole Tenderloin, About 2

-1/2 Pounds 1/2 c Olive Oil

Juice Of One Lemon 1 lg Clove Garlic, Crushed

Salt And Coarse Ground -Pepper, To Taste 2 To 3 Sprigs Fresh Thyme

-(Optional) Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour. Over a charcoal (Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. (Recipe #7) From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988