Chateaubriand Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
2 servings
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Course
Main Course
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Cuisine
American
Chateaubriand Recipe
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 pound tenderloin center cut
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 shallot minced
- 4 oz wine full-bodied red
- 4 oz demi glace
- 1 tablespoon butter softened
- 2 teaspoons fresh tarragon minced
- tarragon leaves whole for garnish
Instructions
- Preheat your oven to 375º F.
- Liberally sprinkle salt and pepper on the steak.
- Preheat an oven-safe heavy skillet or saute pan over medium-high heat. Depending on your stove, this could take 4 or 5 minutes. I set a timer to make sure I'm not rushing.
- Add the butter and oil to the pan. When the butter stops foaming, sear the meat on all sides until well browned.
- Place the meat in the hot pan, and do not move it for at least 2 minutes. Then, with tongs, turn the meat and continue searing. If the meat sticks to the pan, leave it for another few seconds.
- When the sear is complete, the meat will release on its own, so be gentle and patient. Keep an eye on the heat; you may need to adjust it up or down to maintain a good "sizzle ' without burning the meat.
- Remove the meat from the pan, and place an oven-safe rack in the cooking pan.
- Put the meat on the rack and roast in the oven until the meat has reached an internal temperature of 125º F. Use a probe thermometer, so you don't have to keep opening the oven. Alternately, check the internal temperature with an instant-read thermometer after ten or twelve minutes. Remove from the oven. Put the meat on a warmed platter to rest for about 15 minutes. The temperature will continue to rise, and your meat will be a perfect medium rare.While the meat is resting, prepare the sauce. It would help if you had plenty of oil/butter left in the cooking pan.
- Place the pan over medium heat - carefully, it has been in the oven. Make sure you have an oven mitt because the handle can burn you.
- Add the minced shallot, and saute until translucent but not browned.
- Add the red wine. Turn the heat up to medium-high and reduce it by half. Add the demi-glace to the pan and reduce for a couple of minutes until the mixture is somewhat syrupy.
- Taste for seasonings, and add salt and pepper if necessary.
- Stir in the minced tarragon and remove from the heat. Swirl in the softened butter right before serving. This will help to thicken the sauce further and impart a lovely sheen.For a classic presentation, slice your Chateaubriand in half diagonally and serve on warmed plates with the sauce spooned over.
- Garnish with some fresh tarragon leaves.
Notes
- The traditional accompaniment to Chateaubriand is Chateau potatoes, but you may serve it with any side dishes you like.
- Steamed or sauteed vegetables make a light and colorful foil to the rich main dish.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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