Chateaubriand Pour Deux Recipe
Mashed potatoes, seasonal vegetables, bone marrow Bordelaise
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Ingredients
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Chateaubriand
Mashed Potatoes
Seasonal Vegetables
Bordelaise Sauce
Method
Prepare the Chateaubriand
- 1
Season the Beef
Season the beef tenderloin with salt and black pepper on all sides.
- 2
Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
- 3
Cook to Desired Doneness
Transfer the beef to a preheated oven at 200°C (400°F) and roast for 15-20 minutes for medium-rare. Use a meat thermometer to check the internal temperature (about 55°C / 130°F).
- 4
Rest the Beef
Remove from the oven and let it rest for 10 minutes before slicing.
Prepare Mashed Potatoes
- 5
Boil Potatoes
Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
- 6
Mash Potatoes
Drain the potatoes and return to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.
Prepare Seasonal Vegetables
- 7
Prepare Bordelaise Sauce
- 8
Serve
- 9
Plate the Dish
Slice the rested Chateaubriand and plate it alongside a generous scoop of mashed potatoes and sautéed vegetables. Drizzle with Bordelaise sauce and serve.
