Crouton’s Chateaubriand
When Ditalini and I were first married, young, dumb, and desperately poor, my mom and dad would treat us to a monthly Friday night dinner at the Von Steuben Hotel in Wiesbaden, Germany. We always ordered chateaubriand for two. We hadn’t had it since those heady days, but this week, almost sixty years later, we decided to try preparing it at home, and Thanksgiving seemed the perfect occasion. It was a success, as rich, flavorful, and tender as we remembered it … and our guests didn’t know what hit them! Take that, turkey!
Crouton's Chateaubriand
- 1 lb center cut beef tenderloin
- salt & pepper
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium shallot, chopped
- 1/2 cup medium-bodied dry red wine
- 1 cup beef broth (reduced over heat to 1/2 cup)
- 1 tbsp fresh tarragon, chopped (or 2 tsp dried)
Directions
Set oven to 375°F. While oven is heating, rub salt & pepper over the beef tenderloin. Melt 2 tbsp butter and 2 tbsp olive oil in an iron skillet over medium heat. When bubbly, brown the tenderloin on all sides, 2-3 minutes per side. Put the browned tenderloin on a rack in a roasting pan and put it in the oven (meanwhile saving the butter & oil in the skillet for later). Roast the tenderloin to your desired doneness (15-20 min rare, 20-25 medium, 25-30 well done). Check internal temperature with a meat thermometer. Transfer the roasted tenderloin to a cutting board, tent with foil, and let rest for 10 minutes.
While the meat rests, make a wine sauce. Reheat the butter & oil in the skillet you browned the meat in, then add chopped shallot, cooking until translucent. Add the wine and bring to a boil, scraping in any browned bits from the skillet. Continue until reduced to half, then add the beef broth. Remove from heat, stir in the last tablespoon of butter, add tarragon. Pour wine sauce into a gravy bowl.
Slice the chateaubriand in approximately 1/2″ medallions, cutting on a slant. If the tenderloin was tied to keep its shape before cooking, now’s the time to remove the string. Serve with the wine sauce on the side.
Notes
Center cut beef tenderloin of any grade is expensive. We bought ours from a local butcher, who tied it for us. Sticking with the chateau theme, I prepared chateau potatoes to go with it while Ditalini made sautéed Brussels sprouts and a nice green salad with apple slices and walnuts. We put a small bowl of prepared horseradish on the table in case our guests wanted some, chateaubriand being similar to prime rib in flavor and texture.
