Ingredients with Measurements:
- 2 (8-ounce) beef tenderloin steaks
- Salt and pepper
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons unsalted butter
- Fresh thyme sprigs for garnish
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the beef tenderloin steaks with salt and pepper on both sides.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Add the seasoned steaks to the skillet and sear for 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and cook for 10-12 minutes or until the internal temperature of the steaks reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
7. In the same skillet, add the chopped shallot and sauté for 1-2 minutes until softened.
8. Pour in the red wine and beef broth, and bring to a boil.
9. Reduce the heat to low and let the sauce simmer for 10-15 minutes until it has reduced by half.
10. Remove the skillet from the heat and whisk in the unsalted butter until it has melted and the sauce is smooth.
11. Season the sauce with salt and pepper to taste.
12. Slice the beef tenderloin steaks into thick pieces and arrange on a serving platter.
13. Pour the red wine reduction sauce over the sliced beef.
14. Garnish with fresh thyme sprigs.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of the steaks: 135°F for medium-rare
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories per serving: 520
Fat per serving: 33g
Protein per serving: 42g
Carbohydrates per serving: 4g
Sugar per serving: 1g
Sodium per serving: 480mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with filet mignon or ribeye steaks.
- Red wine can be substituted with beef broth or chicken broth.
- Shallot can be substituted with onion or garlic.
Variations:
- Add mushrooms to the red wine reduction sauce for extra flavor.
- Serve the beef tenderloin steaks with roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the beef tenderloin steaks rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the internal temperature of the steaks is accurate.
- Make sure to whisk in the butter off the heat to prevent the sauce from breaking.
Storage instructions:
Leftover beef tenderloin and red wine reduction sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the beef tenderloin, place it in a preheated oven at 350°F for 10-12 minutes or until heated through. To reheat the red wine reduction sauce, heat it in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sliced beef tenderloin on a large platter with the red wine reduction sauce drizzled over the top. Garnish with fresh thyme sprigs.
Garnishes:
Fresh thyme sprigs
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or roasted potatoes
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the red wine reduction sauce is too thin, let it simmer for a few more minutes to reduce further.
- If the red wine reduction sauce is too thick, add a splash of beef broth or red wine to thin it out.
Food safety advice:
- Make sure to cook the beef tenderloin to the recommended internal temperature to ensure that it is safe to eat.
- Store leftover beef tenderloin and red wine reduction sauce in the refrigerator for up to 3 days.
Food history:
Chateaubriand is a classic French dish that is named after François-René de Chateaubriand, a French writer and politician. The dish consists of a thick cut of beef tenderloin that is seared and roasted, and served with a red wine reduction sauce.
Flavor profiles:
The beef tenderloin is tender and juicy, with a rich and beefy flavor. The red wine reduction sauce is savory and slightly sweet, with a deep and complex flavor.
Serving suggestions:
Serve the beef tenderloin with the red wine reduction sauce and your choice of side dishes. Pair with a glass of red wine for a complete meal.
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Region: French