Chateaubriand with Potatoes

Ingredients

  • 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​)

Directions

  1. Preheat the oven to 375 F.
  2. 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.
  3. Season the beef with salt and pepper to taste.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Continue boiling the sauce until it reduces by half.
  10. Add the demi-glace to the sauce and continue boiling the mixture until it becomes slightly thickened.
  11. Remove the sauce from the heat and stir in the tarragon and softened butter.
  12. Serve the chateaubriand, sliced on the diagonal, with the wine sauce and chateau potatoes or truffle fries.

Chateau Potatoes

Ingredients

  • 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

Directions

  1. Preheat the oven to 400 F.
  2. Melt the butter in a large oven-proof skillet over medium-high heat.
  3. Sauté the potatoes in the butter for 5 minutes.
  4. Place the skillet into the oven and roast the potatoes, stirring often, for 20 minutes.
  5. Remove the skillet from the oven and sprinkle the browned potatoes with the chopped parsley, salt, and pepper.
  6. Serve the chateau potatoes immediately.

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