Châteaubriand Recipe

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Châteaubriand

Vicki Butts (lazyme)

By
@lazyme5909

Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sauteed julienned vegetables.


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Serves:

2

Prep:

15 Min

Cook:

25 Min

Method:

Roast

Ingredients

2 Tbsp
extra virgin olive oil
10 oz
center-cut beef tenderloin
kosher salt, to taste
ground black pepper, to taste
1 large
shallot, peeled and chopped
1/2 c
red wine (whatever you're drinking)
2 Tbsp
unsalted butter, chilled

Directions Step-By-Step

1
Preheat oven to 450°F.
2
In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
3
Season the meat with salt and pepper, then brown it in the pan on all sides.
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.
5
Transfer the meat to a cutting board and tent it with foil.
6
Pour all but a thin film of fat from the pan.
7
Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
8
Add the wine and raise the heat to high, scraping up any brown bits from the pan.
9
When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
10
Carve the meat in thick slices and drizzle with the pan sauce.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French