Chateaubriand with Red Wine Sauce
Main Dishes • French
Description
For this recipe, you need to use very good beef tenderloin. Serve the meat with vegetables.
Ingredients
- Olive Oil 2 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Shallot 1 piece
- Veal Tenderloin 10 oz
- Rosé Dry Wine ½ cup
- Butter 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
In a skillet, heat the olive oil over high heat, but not until it smokes. Generously season the meat with salt and pepper and sear on all sides until golden brown.
Step 3
Place the skillet in the oven and cook for 10-15 minutes, until the internal temperature of the meat reaches 130°F. Remove from the oven.
Step 4
Wrap the meat in foil.
Step 5
Leave a small amount of oil in the skillet and add the finely chopped shallot. Sauté until golden brown over medium heat for 2-3 minutes. Add the wine and increase the heat. Cook for about 5 minutes, until the sauce begins to glaze. Remove from heat and add the butter.
Step 6
Slice the meat into small pieces, arrange on plates, and drizzle with the sauce.
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