CHATEAUBRIAND and DEMI-GLACE

 

Chateaubriand (pronounced shaa-tow-bree-aand) refers to a larger cut of meat that is the most center part of a beef tenderloin; it’s meant to serve at least two people. It has a high price tag because the meat is taken from the most expensive part of the animal.

Chateaubriand Recipe

 

This impossibly tender, center-piece cut of beef tenderloin is the steak-for-two filet of your dreams.

Prep time 10 minutes

Cook time 35 minutes

Ingredients

• 2 pounds chateaubriand roast (center cut beef tenderloin)
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil, such as canola or safflower
• 1 medium shallot
• 2 sprigs fresh parsley
• 2 tablespoons unsalted butter
• 3 sprigs fresh thyme
• 3/4 cup full-bodied dry red wine
• 1/2 cup beef or veal demi-glace (see Recipe Notes)

Instructions

Prepare the meat:

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Let 2 pounds chateaubriand sit at room temperature while the oven heats.

Roast the meat:

1. Season the beef all over with 2 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
2. Fit a wire rack inside a rimmed baking sheet.
3. Heat 1 tablespoon neutral oil in a large cast iron skillet or frying pan over medium-high heat until shimmering.
4. Add the beef and cook, turning every few minutes, until the outside is evenly browned, 8 to 12 minutes total.
5. Transfer onto the rack. Set aside the pan without cleaning it, you will use it to make the pan sauce later.
6. Roast the beef until an instant-read thermometer inserted into the thickest part registers 115° F for medium-rare or 125°F for medium, 18 to 22 minutes. It’s helpful to start checking the meat early, after about 16 minutes, and check in more than one part of the roast.
7. Remove from the oven, tent loosely with aluminum foil, and let rest for 10 minutes. Meanwhile, prepare the pan sauce.

DEMI-GLACE FOR CHATEAUBRIAND

1.      Mince 1 medium shallot.

2.      Pick the leaves from 2 sprigs fresh parsley and finely chop until you have 1 tablespoon.

3.      Add 2 tablespoons unsalted butter to the reserved pan and melt over medium heat.

4.      Add the shallots with 3 fresh thyme sprigs and cook until the shallots are softened, 1 to 2 minutes.

5.      Pour in 3/4 cup dry red wine and scrape up any stuck bits on the bottom of the pan with a wooden spoon.

6.      Simmer until slightly reduced, 3 to 4 minutes.

7.      Add 1/2 cup demi-glace and stir to combine.

8.      Simmer until slightly reduced, 3 to 4 minutes more.

9.      Remove from heat and pour through a fine-mesh strainer into a serving bowl.