Vicki Butts (lazyme)
- 2 Tbsp
- extra virgin olive oil
- 10 oz
- center-cut beef tenderloin
- kosher salt, to taste
- ground black pepper, to taste
- 1 large
- shallot, peeled and chopped
- 1/2 c
- red wine (whatever you're drinking)
- 2 Tbsp
- unsalted 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.