Châteaubriand with Red Wine Sauce

Ingredients

• 2 pounds (900g) beef tenderloin 2 pounds (900g) beef tenderloin
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and black pepper, to taste Salt and black pepper, to taste
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons cold unsalted butter, cubed 2 tablespoons cold unsalted butter, cubed

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 42g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Season the beef tenderloin generously with salt, black pepper, dried thyme, and dried rosemary.
3. 3.
   Heat olive oil and butter in an oven-safe skillet over high heat.
4. 4.
   Sear the beef tenderloin on all sides until browned, approximately 2 minutes per side.
5. 5.
   Transfer the skillet to the preheated oven and roast the tenderloin for about 20-25 minutes, or until the internal temperature reaches your desired level of doneness (135°F/57°C for medium-rare).
6. 6.
   Remove the tenderloin from the skillet and let it rest for 10 minutes before slicing.
7. 7.
   In the same skillet, add minced garlic and cook for 1 minute until fragrant.
8. 8.
   Deglaze the skillet with red wine, scraping the bottom to release any browned bits.
9. 9.
   Add beef broth and simmer until the liquid reduces by half.
10. 10.
    Whisk in Dijon mustard and gradually add the cold cubed butter, stirring until the sauce thickens.
11. 11.
    Slice the rested tenderloin into thick medallions and serve with the red wine sauce.

Treat your ingredients with care...

• Beef tenderloin — Make sure to bring the beef tenderloin to room temperature before cooking to ensure even cooking throughout.
• Red wine — Choose a good-quality red wine that you enjoy drinking, as it will greatly enhance the flavor of the sauce.
• Dijon mustard — Use a smooth and high-quality Dijon mustard for the best results in the sauce.
• Butter — Keep the cubed butter cold until ready to use, as it helps thicken and enrich the sauce.

Tips & Tricks

• For a more intense flavor, marinate the beef tenderloin in the herb and spice mixture for a few hours or overnight before cooking.
• Use a meat thermometer to ensure the desired level of doneness for the beef tenderloin.
• Letting the tenderloin rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
• If the red wine sauce is too thin, simmer it for a few more minutes until it reaches the desired consistency.
• Serve the Châteaubriand with roasted vegetables or pommes Anna for a complete French dining experience.

Serving advice

Serve the sliced Châteaubriand medallions on a warm plate, drizzled with the red wine sauce. Garnish with fresh herbs, such as parsley or thyme, for an added touch of elegance.

Presentation advice

Arrange the sliced Châteaubriand medallions in a circular pattern on the plate, with the red wine sauce generously poured over the top. Place a sprig of fresh herbs on the side for a pop of color. Serve with the suggested side dishes and drinks for a visually appealing and delicious meal.