Name: Auberge du Pommiers Châteaubriand Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 kg beef tenderloin; 1 tsp salt; 1 tsp black pepper; 2 tbs olive oil; 2 tbs butter; 1 cup red wine; 1 cup beef stock; 2 tbs shallots; 2 tbs fresh thyme; 2 tbs butter; to taste salt; to taste black pepper

Chianti Classico Riserva, Poggerino

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Preheat your oven to 200°C (400°F). Season the beef tenderloin generously with salt and black pepper on all sides.

Season the Beef

In a large skillet, heat the olive oil over medium-high heat. Sear the beef tenderloin for about 2-3 minutes on each side until browned.

Sear the Beef

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until it reaches your desired doneness (medium-rare is about 57°C or 135°F). Remove from oven and let it rest for 10 minutes.

Roast the Beef

While the beef is resting, melt the butter and drizzle it over the beef tenderloin before slicing.

Finish with Butter

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until they are soft and translucent.

Sauté Shallots

Pour in the red wine and bring to a boil. Reduce the heat and let it simmer until reduced by half. Add the beef stock and thyme, and continue to simmer until the sauce thickens.

Add Wine and Stock

Remove from heat, strain the sauce if desired, and whisk in the remaining butter. Season with salt and black pepper to taste.

Finish the Sauce

beef tenderloin

salt

black pepper

olive oil

butter

red wine

beef stock

shallots

fresh thyme

Châteaubriand

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

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Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Châteaubriand Recipe

Ingredients

Châteaubriand

Bordelaise Sauce

Method

Preparing the Châteaubriand