Name: Chateaubriand
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 1/2-2 ½ lb. Chateaubriand cut, or center cut of beef tenderloin, tied with butcher’s twine at 2” intervals -; 1 tbsp. kosher salt -; 4 tbsp. butter, softened, divided -; 1 tsp. vegetable oil, or other neutral oil -; 1 large shallot, minced -; 1 c. red wine -; 1 c. low-sodium chicken broth -; 1 tsp. brown sugar (optional) -; 6 tbsp. unsalted butter, cut into 6 pieces, chilled -; 1 tsp. fresh rosemary or thyme, chopped -; 1 tsp. lemon juice -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chateaubriand

1. 1 1/2-2 ½ lb. Chateaubriand cut, or center cut of beef tenderloin, tied with butcher’s twine at 2” intervals -

2. 1 tbsp. kosher salt -

3. 4 tbsp. butter, softened, divided -

4. 1 tsp. vegetable oil, or other neutral oil -

5. 1 large shallot, minced -

6. 1 c. red wine -

7. 1 c. low-sodium chicken broth -

8. 1 tsp. brown sugar (optional) -

9. 6 tbsp. unsalted butter, cut into 6 pieces, chilled -

10. 1 tsp. fresh rosemary or thyme, chopped -

11. 1 tsp. lemon juice -

12. Kosher salt -

13. Freshly ground black pepper -

How to cook deliciously - Chateaubriand

1. Stage

For the roast: Season the roast all over with salt, and set on a rack over a sheet pan. Refrigerate, uncovered, for a minimum of 1 to 2 hours. (Chilling the roast will allow the salt to begin to penetrate and prevent the roast from cooking too quickly. It will also deeply season the meat. You can also do this in the morning on the day you want to cook it; up to 8 hours is fine.)

2. Stage

Adjust an oven rack to center position and preheat the oven to 250°.

3. Stage

Remove the roast from the fridge and brush it all over with 2 tablespoons of the butter. Place the roast (still on the rack) in the oven and cook for about 60 to 90 minutes. If your oven has hot spots, rotate your pan every 30 minutes. After the meat has been in the oven for 45 minutes, measure the internal temperature: Insert a meat thermometer into the center of the roast from one end and push it in so that the tip of the thermometer will hit the middle of the meat.

4. Stage

Keep cooking until you reach an internal temperature of 120° for rare, 125° for medium rare, or 130° for medium.

5. Stage

Meanwhile, make the shallot-wine sauce: In a skillet or saucepan, heat the oil over medium heat. Cook the shallots until softened and not brown, about 3 minutes.

6. Stage

Add the wine and cook over medium heat until it has reduced to about ¼ cup. Add the broth and sugar if using, and reduce by half.

7. Stage

Remove from heat and immediately whisk in butter, 1 piece at a time, until the sauce is glossy.

8. Stage

Season with lemon juice and salt and pepper to taste. Set aside.

9. Stage

Remove the roast from the oven, brush all over with the reserved butter, tent with foil, and let rest for 20 to 30 minutes.