Chateaubriand Recipe
User Reviews
5
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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
Description
The recipe calls for a 1-pound center-cut tenderloin seasoned and seared on all sides in a hot pan with butter and olive oil, ensuring a brown crust while maintaining juiciness. The searing step requires patience for the meat to release naturally from the pan. Then the tenderloin is roasted on a rack in a preheated 375°F oven until it reaches an internal temperature of 125°F, indicating medium-rare readiness.
The accompanying sauce is crafted from pan juices, minced shallots, full-bodied red wine, and demi-glace, finished with softened butter and fresh minced tarragon, giving a savory herbal touch. The dish is garnished with whole tarragon leaves for extra aroma.
Chateaubriand is traditionally served with Chateau potatoes but can be paired with vegetables or sides of choice to balance the rich meat and sauce. Overall, this recipe delivers a tender, flavorful centerpiece meat dish suitable for special dinners.
Ingredients
- 1 pound tenderloin center cut
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 shallot minced
- 4 oz wine full-bodied red
- 4 oz demi glace
- 1 tablespoon butter softened
- 2 teaspoons tarragon minced, fresh
- tarragon whole for garnish, leaves
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
- Traditional side is Chateau potatoes, but any preferred side dishes work well with this rich meat.
- Steamed or sautéed vegetables provide a lighter contrast to complement the dish.
User Reviews
Overall Rating
5
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