Chateau Briand

Directions

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