Châteaubriand Pour 2, Sauce Aux Champignons Recipe

Prepare the Beef

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

Sear the Beef

In a large oven-proof skillet, heat the olive oil over medium-high heat. Once hot, add the beef and sear it for about 3-4 minutes on each side until browned.

Roast the Beef

Transfer the skillet to the preheated oven and roast for approximately 20-25 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy.

Rest the Beef

Remove the beef from the oven and cover it loosely with foil. Let it rest for 10 minutes before slicing.

Sauté Vegetables

While the beef is resting, melt the butter in the same skillet over medium heat. Add the chopped shallots and garlic, sautéing until translucent.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook until they are golden and their moisture has evaporated, about 5-7 minutes.

Deglaze the Pan

Pour in the white wine and scrape any browned bits from the bottom of the pan. Allow it to reduce by half.

Finish the Sauce

Stir in the heavy cream and fresh thyme, cooking until the sauce thickens slightly. Season with salt and black pepper to taste.

Plate the Dish

Slice the rested Châteaubriand and arrange it on a serving platter. Pour the mushroom sauce over the beef and serve immediately.