châteaubriand

★★★★★ 1 Review
lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

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.

serves 2
prep time 15 Min
cook time 25 Min
method Roast

Ingredients For châteaubriand

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

  • 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.

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