The Classic French Chateaubriand
Chateaubriand and wine sauce is a classic of the French kitchen. Delicious and decadent, use this staple on steaks, burgers, and more.
- Serves: 3 persons
- 1pound beef tenderloin (center cut)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 3tablespoons unsalted butter (softened and divided)
- 2tablespoons olive oil
- 1medium shallot (finely chopped)
- ½cup dry red wine (medium-bodied)
- ½cup demi-glace
- 1tablespoon fresh tarragon (chopped, or 2 teaspoons dried)
Step 1Gather the ingredients.
Step 2Preheat the oven to 375 F. Evenly season the beef with salt and pepper.
Step 3Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly.
Step 4Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.
Step 5Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
Step 6Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.
Step 7While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.
Step 8Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
Step 9Continue boiling the sauce until it reduces by half.
Step 10Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.
Step 11Remove the sauce from the heat and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with salt and black pepper as needed.
Step 12Slice the meat on the diagonal and serve with the wine sauce. Enjoy.