- 1 pound beef tenderloin (center cut)
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt (to taste)
- Black pepper (to taste)
- 1 shallot (finely chopped)
- 1/2 cup red wine (dry)
- 1/2 cup demi-glace
- 1 tablespoon butter (softened)
- 1 tablespoon fresh tarragon (or 2 teaspoons dried)
- Preheat the oven to 375 F.
- Melt the butter and olive oil together in a large skillet set over medium-high heat until the mixture turns a bit cloudy and bubbly.
- Season the beef with salt and pepper to taste.
- Place the meat in the pan and do not move it at all for at least 3 minutes. Using tongs, carefully turn the tenderloin on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.
- Place the tenderloin on a rack in a roasting pan in the oven. Roast the beef 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
- Transfer the chateaubriand to a warmed serving platter, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 15 minutes.
- While the tenderloin is resting, make the wine sauce. Sauté the chopped shallots in the leftover pan juices in the skillet until softened and translucent.
- Pour the wine into the skillet and bring the sauce to a boil, scraping up all the browned bits on the bottom of the pan.
- Continue boiling the sauce until it reduces by half.
- Add the demi-glace to the sauce and continue boiling the mixture until it becomes slightly thickened.
- Remove the sauce from the heat and stir in the tarragon and softened butter.
- Serve the chateaubriand, sliced on the diagonal, with the wine sauce and chateau potatoes or truffle fries.
- 8 tablespoons butter (1 stick)
- 2 pounds potatoes (peeled and cut into small ovals)
- Optional: 1 tablespoon parsley (chopped fresh)
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 400 F.
- Melt the butter in a large oven-proof skillet over medium-high heat.
- Sauté the potatoes in the butter for 5 minutes.
- Place the skillet into the oven and roast the potatoes, stirring often, for 20 minutes.
- Remove the skillet from the oven and sprinkle the browned potatoes with the chopped parsley, salt, and pepper.
- Serve the chateau potatoes immediately.