Chateaubriand

Chateaubriand

Ingredients:

1 center-cut beef tenderloin (about 1.5 pounds)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 cup red wine
1 cup beef broth
1 tablespoon Dijon mustard
1 tablespoon all-purpose flour (optional, for thickening sauce)

Directions:

Prepare the Tenderloin:

Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper.
Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the tenderloin on all sides until browned, about 2-3 minutes per side.

Roast the Tenderloin:

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove from the oven and let the tenderloin rest for at least 10 minutes before slicing.

Make the Sauce:

While the tenderloin rests, add butter to the skillet used for roasting. Once melted, sauté the garlic until fragrant.
Add the red wine and beef broth to the skillet, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard.
Simmer the sauce for 5-7 minutes until reduced by half. If desired, mix flour with a little water and add to the sauce to thicken. Season with salt and pepper to taste.

Serve:

Slice the tenderloin into thick medallions and serve with the red wine sauce drizzled over the top.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 550 kcal per serving | Servings: 4 servings