châteaubriand

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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