Châteaubriand

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.

   1. Preheat oven to 450°F.

   5 min

2. 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.

   3. Season the meat with salt and pepper, then brown it in the pan on all sides.

   8 min

4. 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.

   5. Transfer the meat to a cutting board and tent it with foil.

   2 min

6. 6.

   6. Pour all but a thin film of fat from the pan.

   1 min

7. 7.

   7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.

   3 min

8. 8.

   8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.

   2 min

9. 9.

   9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.

   5 min

10. 10.

    10. Carve the meat in thick slices and drizzle with the pan sauce.

    3 min