Châteaubriand
A classic French dish featuring a perfectly roasted center-cut beef tenderloin served with a rich red wine pan sauce. This elegant preparation brings out the best in premium beef.
Ingredients
- •2 tablespoons extra-virgin olive oil
- •1 piece center-cut beef tenderloin
- •1 to taste kosher salt and black pepper
- •1 large shallot
- •½ cup red wine
- •2 tablespoons unsalted butter
- •chilled
Cooking Instructions
- 1.
1. Preheat oven to 450°F.
5 min
- 2.
2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
3 min
- 3.
3. Season the meat with salt and pepper, then brown it in the pan on all sides.
8 min
- 4.
4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
15 min
- 5.
5. Transfer the meat to a cutting board and tent it with foil.
2 min
- 6.
6. Pour all but a thin film of fat from the pan.
1 min
- 7.
7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
3 min
- 8.
8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
2 min
- 9.
9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
5 min
- 10.
10. Carve the meat in thick slices and drizzle with the pan sauce.
3 min
