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Chateaubriand with Red Wine Sauce
This traditional French dish made from the center cut of beef tenderloin is perfect for two! Serve it with an optional homemade sauce and some baby potatoes.
Servings: 2 people
- 12-24 oz beef tenderloin single piece cut from the center
- 1 tablespoon olive oil
- 1 teaspoon coarse salt or to taste
- ½ teaspoon black pepper freshly ground
Chateaubriand Sauce (Optional)
- 1 shallot chopped fine
- 3 tablespoons unsalted butter divided
- 1/2 cup red wine full-bodied recommended
- ½ cup demi glace or beef broth concentrate
- 1 tablespoon fresh herbs chopped, thyme or tarragon recommended (or 2 tsp dried)
Remove the chateaubriand from the refrigerator one hour ahead of time. This step takes the chill off for more even cooking with juicier meat.
Preheat the oven to 400°F, placing the oven rack in the upper middle position. Fit a small roasting pan with a wire rack and set aside.
Pat dry the meat with paper towels to remove excess moisture. Then rub on all sides with oil followed by the salt and pepper.
Optional: If your oven is not powerful, you may wish to pan-sear the chateaubriand first. Place a skillet over medium-high heat for 3-5 minutes until hot. Then add the beef and sear for one minute per side until nicely browned all over. Use kitchen tongs to move it easily.
Place the beef in the preheated oven to roast for 15-30 minutes depending on size and your desired doneness. Start checking doneness after 15 minutes by inserting an instant-read thermometer into the center: 115°F is rare, 125°F is medium-rare and 135°F is medium (see note).
Once the meat has reached your desired doneness, remove from the oven to a carving board. Cover tightly with foil to keep warm and let it rest for 5-10 minutes so the juices can retreat back into the meat. During this time you can make the optional sauce below.
Chateaubriand Sauce (Optional)
Place a skillet on medium heat. Add the minced shallot and butter, sautéing for several minutes until translucent.
Add the red wine and boil for several minutes until thickened slightly.
Add the demi glace and continue boiling until the sauce is thick enough to coat the back of a spoon.
Swirl in the remaining tablespoon of butter and add the fresh herbs.
Remove from the heat. Slice the chateaubriand and drizzle or spoon the sauce on top. Serve immediately.
- Beef: You may see this cut labelled as beef tenderloin roast, filet mignon roast, chateaubriand steak or simply chateaubriand. It will usually weigh in at 12-24 oz (1-2 pounds) and command a slight price premium over filet mignon, since it's the thickest part, or the center cut. If in doubt, verify you are getting the correct cut with your butcher.
- Doneness: Here are the temperatures to look for coming out of the oven: 115-120°F for rare, 125°F for medium-rare, 135°F for medium, 140°F for medium-well and 150°F for well-done. The temperature will typically rise another 10°F while resting. While I recommend cooking it medium rare or medium, this tender cut can withstand longer cooking times better than most cuts.
Serving: 8oz | Calories: 694kcal | Carbohydrates: 3g | Protein: 42g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 159mg | Sodium: 1277mg | Potassium: 731mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 6mg