classic_french_chateaubriand
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classic_french_chateaubriand [2020/12/24 18:19] jforbes created |
classic_french_chateaubriand [2021/12/01 20:38] (current) |
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| ====== Classic French Chateaubriand ====== | ====== Classic French Chateaubriand ====== | ||
| + | ===== Ingredients ===== | ||
| + | * 1 pound beef tenderloin (center cut) | ||
| + | * Salt (to taste) | ||
| + | * Freshly ground black pepper (to taste) | ||
| + | * 3 tablespoons unsalted butter (softened and divided) | ||
| + | * 2 tablespoons olive oil | ||
| + | * 1 medium shallot (finely chopped) | ||
| + | * 1/2 cup dry red wine (medium-bodied) | ||
| + | * 1/2 cup demi-glace | ||
| + | * 1 tablespoon fresh tarragon (chopped, or 2 teaspoons dried) | ||
| - | Ingredients | + | ===== Procedure |
| - | 1 pound beef tenderloin (center cut) | + | ==== Meat ==== |
| - | Salt (to taste) | + | |
| - | Freshly ground black pepper (to taste) | + | |
| - | 3 tablespoons unsalted butter (softened and divided) | + | |
| - | 2 tablespoons olive oil | + | |
| - | 1 medium shallot (finely chopped) | + | |
| - | 1/2 cup dry red wine (medium-bodied) | + | |
| - | 1/2 cup demi-glace | + | |
| - | 1 tablespoon fresh tarragon (chopped, or 2 teaspoons dried) | + | |
| - | + | ||
| - | Procedure | + | |
| - | Meat | + | |
| - Preheat the oven to 375 F. | - Preheat the oven to 375 F. | ||
| - Evenly season the beef with salt and pepper. | - Evenly season the beef with salt and pepper. | ||
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| - Transfer the tenderloin to a rack placed in a roasting pan and transfer to the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, | - Transfer the tenderloin to a rack placed in a roasting pan and transfer to the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, | ||
| - Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes. | - Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes. | ||
| - | Sauce | + | ==== Sauce ==== |
| - While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent. | - While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent. | ||
| - Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan. | - Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan. | ||
classic_french_chateaubriand.1608851979.txt.gz · Last modified: 2021/12/01 20:38 (external edit)