Ingredients with Measurements:
- 2 (8-ounce) beef tenderloin steaks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet or heavy-bottomed pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the steaks with salt and pepper on both sides.
3. Heat the olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat.
4. Add the steaks to the pan and sear for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for 8-10 minutes or until the internal temperature of the steak reaches 130°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil and let rest for 5 minutes.
7. While the steaks are resting, make the red wine sauce. In the same skillet, melt the butter over medium heat.
8. Add the shallot and cook for 2-3 minutes until softened.
9. Pour in the red wine and beef broth, scraping the bottom of the pan to release any browned bits.
10. Stir in the tomato paste and thyme leaves. Simmer for 5-7 minutes until the sauce has thickened.
11. Season the sauce with salt and pepper to taste.
12. Slice the steaks and serve with the red wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of the steak: 130°F for medium-rare
Serving size:
2 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 8g
Protein: 45g
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with other cuts of steak such as ribeye or sirloin.
- Red wine can be substituted with beef broth or chicken broth.
- Fresh thyme leaves can be substituted with dried thyme.
Variations:
- Add mushrooms to the red wine sauce for a richer flavor.
- Use a different type of wine such as Cabernet Sauvignon or Merlot.
- Add a tablespoon of Dijon mustard to the red wine sauce for a tangy flavor.
Tips and tricks:
- Let the steaks come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- Don't overcrowd the pan when searing the steaks to ensure a good crust.
Storage instructions:
Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the oven at 350°F for 10-15 minutes or until heated through. Reheat the sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the sliced steak on a platter with the red wine sauce drizzled over the top. Garnish with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Crusty bread to soak up the red wine sauce.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the steak is not browning evenly, make sure the pan is hot enough before adding the steaks.
- If the red wine sauce is too thin, simmer for a few more minutes until it has thickened to your desired consistency.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 130°F for medium-rare to ensure it is safe to eat.
- Store leftover steak and sauce in the refrigerator within 2 hours of cooking.
Food history:
Chateaubriand steak is a classic French dish named after the French writer and politician François-René de Chateaubriand. It is a thick cut of beef tenderloin that is typically served with a red wine sauce.
Flavor profiles:
The steak is tender and juicy with a rich, beefy flavor. The red wine sauce is savory and slightly sweet with a hint of acidity from the wine.
Serving suggestions:
Serve the Chateaubriand steak with a side of roasted vegetables and a glass of red wine for a classic French meal.
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Region: French