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Side Dishes

Chateaubriand with Potatoes

Chateaubriand Ingredients

  • 1 lb. center-cut beef tenderloin
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 shallot, finely chopped
  • 1/2 cup dry red wine
  • 1/2 cup demi-glace
  • 1 tablespoon softened butter
  • 1 tablespoon fresh tarragon or 2 teaspoons dried tarragon

Chateaubriand Directions

  1. Preheat oven to 375 degrees F.
  2. Melt butter and olive oil in a large skillet over medium-high heat.
  3. Season beef with salt and pepper.
  4. Sear all sides of the tenderloin until browned.
  5. Transfer to a roasting pan.
  6. Roast for 15 minutes for medium-rare, 20 minutes for medium, or 23 minutes for medium-well.
  7. Transfer to a serving platter and tent loosely with foil.
  8. Rest for 15 minutes.
  9. Saute shallots in the skillet drippings until softened.
  10. Add wine and scrape up browned bits.
  11. Reduce wine by half.
  12. Add demi-glace and simmer until slightly thickened.
  13. Remove from heat and stir in tarragon and softened butter.
  14. Slice beef and serve with sauce.

Chateau Potatoes Ingredients

  • 8 tablespoons butter
  • 2 lb. potatoes, peeled and cut into small ovals
  • 1 tablespoon fresh parsley, chopped (optional)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Chateau Potatoes Directions

  1. Preheat oven to 400 degrees F.
  2. Melt butter in a large ovenproof skillet.
  3. Saute potatoes in butter for 5 minutes.
  4. Transfer skillet to oven.
  5. Roast potatoes for 20 minutes, stirring occasionally.
  6. Sprinkle with parsley, salt, and pepper.
  7. Serve immediately.