châteaubriand
(1 rating)
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.
►
(1 rating)
yield
2 serving(s)
prep time
15 Min
cook time
25 Min
method
Roast
Ingredients For châteaubriand
-
2 Tbspextra virgin olive oil
-
10 ozcenter-cut beef tenderloin
-
kosher salt, to taste
-
ground black pepper, to taste
-
1 lgshallot, peeled and chopped
-
1/2 cred wine (whatever you're drinking)
-
2 Tbspunsalted butter, chilled
How To Make châteaubriand
-
1Preheat oven to 450°F.
-
2In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
-
3Season the meat with salt and pepper, then brown it in the pan on all sides.
-
4Transfer 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.
-
5Transfer the meat to a cutting board and tent it with foil.
-
6Pour all but a thin film of fat from the pan.
-
7Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
-
8Add the wine and raise the heat to high, scraping up any brown bits from the pan.
-
9When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
-
10Carve the meat in thick slices and drizzle with the pan sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT