Châteaubriand, for happiness and smiles.
A friend asked for this recipe, so I thought I'd go ahead and share it with all of you! Enjoy!
What ya need:
Ok, so:
Preheat your oven to 450ºF. In a heavy, oven-safe pan, heat your olive oil over high-heat until it almost reaches the smoking point. You don't want the oil to smoke, but you want it very hot. As it heats, season your beef with salt and pepper. Once the pan is hot, brown each side of the beef in the pan. Transfer the pan to your oven and roast for 10-15 minutes. You can check the internal temp to get an accurate cooking temp, 130ºF for rare (and delicious). Transfer your meat to a
cutting board or plate and make a tent out of foil for it.
Pour all but a small amount of the juices from the pan and put it over medium heat. Add the shallots and saute until golden brown. Add the wine and crank up the heat to high. Scrape the pan of any bits and cook this mixture down until syrupy. When it reaches that consistency, cut the heat off and whisk in the butter. Carve the meat, drizzle this pan sauce over it, and eat like a boss.
What ya need:
- 2 tablespoons of extra-virgin olive oil
- 1, 10-ounce, aged center-cut beef tenderloin
- 1 large shallot, peeled and chopped
- 1/2 cup of red wine, nothing too sweet
- 2 tablespoons of unsalted butter, chilled
- Kosher salt, to taste
- Ground black pepper, to taste
Ok, so:
Preheat your oven to 450ºF. In a heavy, oven-safe pan, heat your olive oil over high-heat until it almost reaches the smoking point. You don't want the oil to smoke, but you want it very hot. As it heats, season your beef with salt and pepper. Once the pan is hot, brown each side of the beef in the pan. Transfer the pan to your oven and roast for 10-15 minutes. You can check the internal temp to get an accurate cooking temp, 130ºF for rare (and delicious). Transfer your meat to a
cutting board or plate and make a tent out of foil for it.
Pour all but a small amount of the juices from the pan and put it over medium heat. Add the shallots and saute until golden brown. Add the wine and crank up the heat to high. Scrape the pan of any bits and cook this mixture down until syrupy. When it reaches that consistency, cut the heat off and whisk in the butter. Carve the meat, drizzle this pan sauce over it, and eat like a boss.
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