Chateaubriand Recipe

Inspired by Dinner For Two

Time1h

Serves4

Prepared table side for a luxurious meal.

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Beef Tenderloin

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

3 tbs Butter

For the Sauce

1 cup Red wine

1 cup Beef Stock

2 whole Shallots

1 tsp Thyme

1 whole Bay Leaf

Garnish

2 tbs Fresh parsley

1 tsp Lemon zest

Method

Preparation of Chateaubriand

Searing the Beef

Heat olive oil in a large skillet over medium-high heat. Season the beef tenderloin with salt and black pepper on all sides. Once the oil is hot, add the beef and sear for 2-3 minutes per side until a golden crust forms.

Finishing in the Oven

Preheat your oven to 200°C (400°F). After searing, transfer the skillet to the preheated oven and roast for about 15-20 minutes for medium-rare. Use a meat thermometer to check for 55°C (130°F).

Resting the Beef

Remove the beef from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.

Preparing the Sauce

Making the Sauce

In the same skillet used for the beef, add shallots and cook until softened. Pour in red wine, scraping the bottom of the skillet to deglaze. Add beef stock, thyme, and bay leaf, and simmer until reduced by half. Strain the sauce to remove solids.

Serving

Plating the Dish

Slice the beef tenderloin into thick medallions. Plate alongside the sauce and garnish with fresh parsley and lemon zest. Serve immediately, ideally table-side for a luxurious presentation.