Chateaubriand

Ingredients

• Beef tenderloin (2 pounds, trimmed)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Butter (2 tablespoons)
• Shallots (2, finely chopped)
• Garlic (3 cloves, minced)
• Red wine (1 cup)
• Beef broth (1 cup)
• Heavy cream (1/2 cup)
• Dijon mustard (2 tablespoons)
• Fresh thyme (1 tablespoon, chopped)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin generously with salt and black pepper on both sides.
3. Heat olive oil in an oven-safe skillet over high heat until shimmering.
4. Carefully place the seasoned beef in the skillet and sear for 2-3 minutes on each side until a rich brown crust forms.
5. 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).
6. 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.
7. In the same skillet, reduce the heat to medium and melt the butter.
8. Add the finely chopped shallots and minced garlic, sautéing until they become soft and fragrant, about 2-3 minutes.
9. 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.
10. Lower the heat and stir in the heavy cream and Dijon mustard, cooking for an additional 2-3 minutes until the sauce thickens slightly.
11. Slice the rested tenderloin into thick medallions and arrange them on plates. Drizzle the sauce generously over the top.
12. Serve immediately and savor the robust flavors of this exquisite Chateaubriand.