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