châteaubriand
(1)
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)
yield
2 serving(s)
prep time
15 Min
cook time
25 Min
method
Roast
Ingredients For châteaubriand
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2 Tbspextra virgin olive oil
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10 ozcenter-cut beef tenderloin
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kosher salt, to taste
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ground black pepper, to taste
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1 lgshallot, peeled and chopped
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1/2 cred wine (whatever you're drinking)
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2 Tbspunsalted butter, chilled
How To Make châteaubriand
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1Preheat oven to 450°F.
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2In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
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3Season the meat with salt and pepper, then brown it in the pan on all sides.
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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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5Transfer the meat to a cutting board and tent it with foil.
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6Pour all but a thin film of fat from the pan.
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7Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
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8Add the wine and raise the heat to high, scraping up any brown bits from the pan.
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9When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
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10Carve the meat in thick slices and drizzle with the pan sauce.
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