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