Chateaubriand is of the finest classic French dishes consisting of a large steak fillet cut from the centre of beef tenderloin, served with a sauce and/or mushrooms.
Yield: 2
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
- Beef Tenderloin (center cut) – 1 lb
- Olive oil – 2 tbsp
- Unsalted Butter – 3 tbsp
- Shallot (minced) – 1 large piece
- Salt and pepper – to taste
- Red wine (full-bodied) – ½ cup
- Demi-glace – ½ cup
- Fresh parsley (chopped for garnish) – 1 tbsp
Instructions
- Prepare all the ingredients needed.
- Preheat the oven to 375 degrees Fahrenheit.
- In a flat tray, evenly coat the meat with some salt and pepper to taste.
- On medium-high heat using a large skillet, add in the olive and the 2 tbsp of butter. Allow it to heat up until the butter is melted and the mixture is bubbly.
- Transfer the meat into the pan. For about 2 to 3 minutes per side, sear all the exposed portions of the beef until brown. Use tongs in flipping the meat.
- Place the partially cooked meat in a rack over a pan then transfer it inside the preheated oven. Do not discard the juices from the skillet used to sear the beef as it will be used to make the sauce.
- For medium-rare beef, allow it to roast inside the oven for about 15 minutes, around 20 minutes for the medium-cook or until the desired doneness is achieved.
- Take out the pan from the oven and place the roasted beef in an aluminium foil and carefully cover it. Allow it to rest for about 15 minutes.
- Using the skillet with the drippings earlier, over medium heat, add in the shallots and saute it until soft. Add the red wine and simmer it while scraping the brown bits from the bottom of the pan. Continue simmering the sauce until it is reduced to half.
- Place the demi-glace over the sauce and mix. Simmer together until it thickens.
- Remove it from the heat and mix in 1 tablespoon butter into the sauce.
- Diagonally slice the roasted beef and serve the red wine reduction sauce. Garnish with chopped parsley and serve.