Ingredients with Measurements:
- 2 pounds of beef tenderloin
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1/2 cup of beef broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the beef tenderloin with salt and pepper.
3. Heat the olive oil in a cast iron skillet over high heat.
4. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
5. Transfer the skillet to the preheated oven and roast the beef tenderloin until it reaches an internal temperature of 135°F for medium-rare, about 20-25 minutes.
6. Remove the skillet from the oven and transfer the beef tenderloin to a cutting board. Let it rest for 10 minutes.
7. While the beef tenderloin is resting, make the mushroom sauce.
8. In the same skillet over medium heat, melt the butter.
9. Add the shallot and garlic and sauté for 2-3 minutes until softened.
10. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and are browned.
11. Pour in the beef broth and scrape the bottom of the skillet to release any browned bits.
12. Add the heavy cream and bring the sauce to a simmer.
13. Simmer the sauce for 5-7 minutes until it thickens.
14. Season the mushroom sauce with salt and pepper to taste.
15. Slice the beef tenderloin into 1-inch thick slices and serve with the mushroom sauce.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of beef tenderloin: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 350mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the mushroom sauce for extra flavor.
- Serve the beef tenderloin with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the beef tenderloin rest before slicing to allow the juices to redistribute and prevent them from running out.
- Use a meat thermometer to ensure the beef tenderloin is cooked to your desired level of doneness.
- Use a cast iron skillet for best results in searing and roasting the beef tenderloin.
Storage instructions:
Leftover beef tenderloin and mushroom sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef tenderloin and mushroom sauce in a skillet over low heat until warmed through.
Presentation ideas:
Arrange the sliced beef tenderloin on a platter and spoon the mushroom sauce over the top. Garnish with chopped fresh herbs such as parsley or chives.
Garnishes:
Chopped fresh herbs such as parsley or chives.
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot.
- Roasted vegetables such as carrots, Brussels sprouts, or asparagus.
- Mashed potatoes or roasted potatoes.
Suggested side dishes:
- Roasted vegetables such as carrots, Brussels sprouts, or asparagus.
- Mashed potatoes or roasted potatoes.
- Green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the mushroom sauce is too thin, simmer it for a few more minutes until it thickens.
- If the beef tenderloin is not cooked to your desired level of doneness, return it to the oven and check the internal temperature every 5 minutes until it reaches the desired temperature.
Food safety advice:
- Use a meat thermometer to ensure the beef tenderloin is cooked to a safe internal temperature.
- Store leftover beef tenderloin and mushroom sauce in the refrigerator and consume within 3 days.
Food history:
Chateaubriand is a dish named after the French writer and politician François-René de Chateaubriand. It is made from a beef tenderloin roast and is typically served with a sauce such as béarnaise or mushroom sauce.
Flavor profiles:
The beef tenderloin is tender and juicy with a rich, beefy flavor. The mushroom sauce is creamy and savory with a hint of sweetness from the shallots and garlic.
Serving suggestions:
Serve the beef tenderloin and mushroom sauce with a side of roasted vegetables or mashed potatoes for a classic steakhouse meal.
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Region: French