Chateaubriand Recipe

Prepare the Tenderloin

Take the beef tenderloin and trim any excess fat. Pat it dry with paper towels.

Season the Meat

Generously season the tenderloin with salt and black pepper on all sides.

Sear the Beef

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once hot, add the tenderloin and sear it for about 4-5 minutes on each side until a nice crust forms.

Roast the Beef

Preheat your oven to 400°F (200°C). After searing, transfer the skillet to the oven and roast for about 15-20 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.

Rest the Meat

Remove the beef from the oven and let it rest for at least 10 minutes before slicing.

Make the Sauce

In the same skillet used for the beef, add the minced shallots and sauté for 1-2 minutes until softened.

Add Wine and Stock

Pour in the red wine and beef stock, scraping up the brown bits from the bottom of the skillet. Bring to a boil and then reduce to a simmer for about 10-15 minutes until the sauce thickens slightly.

Finish the Sauce

Remove from heat and whisk in the remaining 2 tablespoons of butter until melted. Stir in chopped parsley.

Slice and Plate

Slice the rested beef tenderloin into thick medallions. Arrange on a serving platter.

Garnish

Drizzle the sauce over the beef and garnish with fresh thyme sprigs and lemon zest.