Teresa's Recipes
Chateaubriand
Chateaubriand is a timeless French classic that embodies elegance and indulgence. This dish features a thick cut of succulent beef tenderloin, seared to perfection and served with a velvety sauce enriched with red wine, Dijon mustard, and fresh thyme. Originating from the 19th century, it was named after the French diplomat and writer François-René de Chateaubriand, who is often credited with popularizing this luxurious dish. Perfect for special occasions, this Chateaubriand recipe is sure to impress your guests with its rich flavors and mouthwatering presentation.
Ingredients
- 2 pounds, trimmed Beef tenderloin
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 2 tablespoons Butter
- 2, finely chopped Shallots
- 3 cloves, minced Garlic
- 1 cup Red wine
- 1 cup Beef broth
- 1/2 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon, chopped Fresh thyme
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 600
- Fat: 40g
- Carbs: 8g
- Protein: 50g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and black pepper on both sides.
- Heat olive oil in an oven-safe skillet over high heat until shimmering.
- Carefully place the seasoned beef in the skillet and sear for 2-3 minutes on each side until a rich brown crust forms.
- Transfer the skillet to the preheated oven and roast for about 10-12 minutes for medium-rare doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C).
- Remove the skillet from the oven and transfer the steaks to a cutting board. Cover loosely with foil and let them rest for 5-10 minutes to retain juices.
- In the same skillet, reduce the heat to medium and melt the butter.
- Add the finely chopped shallots and minced garlic, sautéing until they become soft and fragrant, about 2-3 minutes.
- Pour in the red wine and beef broth. Stir in the fresh thyme and bring the mixture to a simmer. Allow it to reduce by half, about 5-7 minutes.
- Lower the heat and stir in the heavy cream and Dijon mustard, cooking for an additional 2-3 minutes until the sauce thickens slightly.
- Slice the rested tenderloin into thick medallions and arrange them on plates. Drizzle the sauce generously over the top.
- Serve immediately and savor the robust flavors of this exquisite Chateaubriand.
Tips
- For an added touch of flavor, consider marinating the beef tenderloin in red wine and thyme for a few hours before cooking.
- Pair this dish with roasted vegetables or a fresh arugula salad to balance the richness of the beef and sauce.