Ingredients with Measurements:
- 2 (8-ounce) beef tenderloin steaks
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1/2 cup dry red wine
- 1/4 cup beef broth
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallots
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme leaves
Special equipment needed:
- Cast iron skillet or heavy-bottomed skillet
- 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 over high heat.
4. Add the steaks to the skillet and sear for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for 10-12 minutes until the internal temperature 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 sauce. Place the skillet back on the stove over medium heat.
8. Add the shallots and garlic to the skillet and sauté for 1-2 minutes until softened.
9. Add the red wine and beef broth to the skillet and bring to a simmer.
10. Cook for 5-7 minutes until the sauce has reduced by half.
11. Stir in the butter, Dijon mustard, and thyme until the butter has melted and the sauce is smooth.
12. Season with salt and pepper to taste.
13. Slice the steaks and serve with the red wine and shallot sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 450
Fat: 28g
Protein: 38g
Carbohydrates: 4g
Fiber: 0g
Sugar: 1g
Sodium: 300mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Shallots can be substituted with finely chopped onions.
Variations:
- Add a splash of balsamic vinegar to the sauce for a tangy flavor.
- Top the steaks with crumbled blue cheese for a decadent twist.
- Serve the steaks with roasted vegetables or mashed potatoes for a complete meal.
Tips and tricks:
- Make sure to let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Storage instructions:
Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak and sauce in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the sliced steak on a platter and spoon the sauce over the top. Garnish with fresh thyme leaves.
Garnishes:
Fresh thyme leaves, chopped parsley, or crumbled blue cheese.
Pairings:
This dish pairs well with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
If the steak is not cooked to your desired level of doneness, return it to the oven for a few more minutes until it reaches the desired internal temperature.
Food safety advice:
Make sure to cook the steak to an internal temperature of at least 130°F to ensure it is safe to eat.
Food history:
Chateaubriand is a classic French dish named after the French writer and politician, François-René de Chateaubriand. It is made from a thick cut of beef tenderloin and is typically served with a rich sauce.
Flavor profiles:
This dish has a rich and savory flavor from the beef and shallot sauce. The red wine adds a subtle sweetness and tanginess to the sauce.
Serving suggestions:
Serve this dish for a special occasion or romantic dinner.
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Region: French