classic_french_chateaubriand
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classic_french_chateaubriand [2020/12/24 18:20] jforbes |
classic_french_chateaubriand [2021/12/01 20:38] (current) |
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| ====== Classic French Chateaubriand ====== | ====== Classic French Chateaubriand ====== | ||
| - | + | ===== Ingredients | |
| - | 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) | + | |
| ===== Procedure ===== | ===== Procedure ===== | ||
| - | |||
| ==== Meat ==== | ==== 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. | ||
| Line 23: | Line 20: | ||
| - 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.1608852007.txt.gz · Last modified: 2021/12/01 20:38 (external edit)