Châteaubriand

Active Time
15 minutes

Total Time
30 minutes

INGREDIENTS

  • 1836 Butchers Châteaubriand (center-cut Beef Tenderloin)

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper to taste

  • 1 large shallot, peeled and chopped

  • 1/2 cup red wine (whatever you’re drinking)

  • 2 tablespoons unsalted butter, chilled

INSTRUCTIONS

  1. Preheat the oven to 450°F.

  2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking. Season the meat with salt and pepper (as needed), then brown it in the pan on all sides.

  3. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for medium-rare), approximately 10 to 15 minutes.

  4. Remove the pan from the oven. Transfer the meat to a cutting board and tent it with foil. Pour all but a thin film of fat from the pan.

  5. Add the shallot and sauté it over medium-low heat until golden, 2 to 3 minutes.

  6. Add the wine and raise the heat to high, scraping up any brown bits from the pan.

  7. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.

  8. Carve the meat in thick slices and drizzle with the pan sauce.