The Classic French Chateaubriand
A classic French Chateaubriand features tender beef served with a rich, aromatic wine sauce.
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Instructions
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Preheat the oven to 375 F. Season 1 pound beef tenderloin with salt and pepper.
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Melt 2 tablespoons butter with olive oil in a large skillet over medium-high heat.
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Brown the tenderloin in the skillet for 3 minutes per side, rotating until all surfaces are seared.
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Transfer the seared tenderloin to a roasting rack in a pan and roast in the oven for 15-23 minutes, depending on desired doneness (15 min for medium-rare, 23 min for medium-well). Reserve the skillet with pan juices for the sauce.
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Remove beef from oven, transfer to a warm platter, tent with foil, and let rest for 15 minutes.
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While the meat rests, sauté 1 finely chopped shallot in the reserved skillet juices over medium heat until soft.
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Add 1/2 cup dry red wine to the skillet, bring to a boil, and scrape up any browned bits.
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Boil until the sauce reduces by half.
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Stir in 1/2 cup demi-glace and boil until slightly thickened.
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Remove from heat, stir in 1 tablespoon softened butter and 1 tablespoon chopped fresh tarragon. Season to taste.
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Slice the rested beef on the diagonal and serve with the wine sauce.