Chateaubriand is the ultimate cut for a sophisticated dinner party. This recipe features a center-cut beef tenderloin, seared to lock in juices and then roasted to perfect medium-rare. It is paired with a classic Marchand de Vin sauce, a robust red wine reduction enriched with shallots, butter, and herbs. The sauce offers a deep, tangy complexity that cuts through the richness of the meat. Ideal for special occasions like anniversaries or holiday gatherings, this dish balances rustic French flavors with refined presentation. The result is a tender, luxurious steak with a glossy, aromatic sauce that elevates any meal.
Chateaubriand With Marchand De Vin Sauce
Description
Chateaubriand is the ultimate cut for a sophisticated dinner party. This recipe features a center-cut beef tenderloin, seared to lock in juices and then roasted to perfect medium-rare. It is paired with a classic Marchand de Vin sauce, a robust red wine reduction enriched with shallots, butter, and herbs. The sauce offers a deep, tangy complexity that cuts through the richness of the meat. Ideal for special occasions like anniversaries or holiday gatherings, this dish balances rustic French flavors with refined presentation. The result is a tender, luxurious steak with a glossy, aromatic sauce that elevates any meal.Ingredients
Directions
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Trim the beef tenderloin to remove excess fat and silver skin, then tie it with kitchen twine at even intervals to ensure uniform cooking.
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Season the tenderloin generously with salt and coarse ground black pepper, then rub with a mixture of olive oil, crushed garlic, and lemon juice.
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Let the seasoned meat sit at room temperature for about 1 hour to ensure even cooking throughout.
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Preheat your grill or a heavy-bottomed skillet over high heat until extremely hot.
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Sear the tenderloin on all sides over high heat for 2 to 3 minutes per side to develop a deep brown crust.
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Preheat the oven to 375&# 194;°F (190ðC).
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Transfer the seared tenderloin to a roasting pan with a rack and roast in the oven for approximately 20 minutes per pound for medium-rare.
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Remove the roast from the oven when the internal temperature reaches 130ðF (54ðC) for medium-rare.
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Tent the meat loosely with foil and let it rest for 15 to 20 minutes before slicing to allow juices to redistribute.
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While the meat rests, prepare the Marchand de Vin sauce by reducing red wine with shallots and finishing with butter.
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Slice the tenderloin thinly on the diagonal and serve immediately with the warm sauce drizzled over the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 55.9kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.4g2%
- Cholesterol 27.8mg10%
- Sodium 21.4mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
