Chateaubriand with Red Wine Sauce

A thick cut of beef, seared to a deep brown crust while maintaining a tender, red center. The red wine sauce is glossy and reduced until it coats the meat perfectly.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 826
• Protein: 58 g
• Carbs: 5 g
• Fat: 57 g

Ingredients

• 1000 g Beef tenderloin ( as one thick piece )
• 120 g Minimum butter sweet ( cold, cubed )
• 4 piece Shallot ( finely minced )
• 300 ml Red wine ( dry )
• 4 tbsp Sunflower oil
• 4 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf ( dried leaf )
• 2 pinch Gray sea salt
• 2 pinch Black peppercorns ( freshly ground )
• 200 ml Veal stock concentrate ( liquid )

Instructions

1. Tempering the meat

   Take the beef tenderloin out of the refrigerator at least 1 hour before cooking. The meat must be at room temperature to ensure even cooking and avoid thermal shock that would toughen the fibers.

2. Searing and browning

   Heat sunflower oil in a cast-iron pan. Season the meat on all sides. When the oil is slightly smoking, sear the beef for 2 minutes per side to create a golden crust. Add a knob of butter, thyme, and bay leaf, then baste the meat with the foaming butter.

3. Roasting and resting

   Place the meat in the oven at 180°C for 8 to 10 minutes for medium-rare (internal temperature of 50-52°C). Remove the meat, place it on a rack, cover with foil, and let it rest for 10 minutes to allow the juices to redistribute.

4. Deglazing and reducing

   Discard the fat from the pan without washing it. Sauté the minced shallots. Deglaze with red wine, scraping the juices from the bottom. Add the veal stock and reduce by half until the sauce becomes syrupy and coats the spoon.

5. Mounting with butter

   Off the heat, whisk in the cold butter pieces vigorously. The sauce should become glossy and smooth. Adjust seasoning with freshly ground black pepper and sea salt.

Chef's tips

• Never pierce the meat with a fork; use tongs to keep the juices inside.
• The butter for mounting must be very cold to create a stable and glossy emulsion.

Storage

Chateaubriand should be eaten immediately. The sauce can be kept for 24 hours in the fridge and gently reheated without boiling.