Chateaubriand with Demi Glace
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Chateaubriand of Beef 2-3 Servings Ingredients Quantity Methods Beef Tenderloin, center cut 1 lb 1. Preheat the oven to 375F. Butter 2 T 2. Melt the butter and olive oil together in a large skillet Olive Oil 2 T set over medium-high heat until the mixture turns a Salt to taste bit cloudy and bubbly. Season the beef with salt and pepper to taste. Black Pepper to taste 3. Place the meat in the pan and do not move it at all for Shallot, finely chopped 1 each at least 3 minutes. Using tongs, carefully turn the ten- Red Wine, dry 1/2 cup derloin on its side and brown it for 3 minutes. Repeat Demi Glace 1/2 cup the same browning process on all exposed surfaces Butter, softened 1 T of the meat. 4. Place the tenderloin on a rack in a roasting pan in the oven. Roast the beef 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium- well. Transfer the chateaubriand to a warmed serving platter, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 15 minutes. 5. While the tenderloin is resting, make the wine sauce. Sauté the chopped shallots in the leftover pan juices in the skillet until softened and translucent. Pour the wine into the skillet and bring the sauce to a boil, scraping up all the browned bits on the bottom of the pan. 6. Continue boiling the sauce until it reduces by half. Add the demi-glace to the sauce and continue boiling the mixture until it becomes slightly thickened. Re- move the sauce from the heat and stir in the tarragon and softened butter. 7. Serve the chateaubriand, sliced on the diagonal, with the wine sauce Demi Glace 2 cups Ingredients Quantity Methods Brown Stock 2 cups 1. Wrap the thyme, parsley stems, and peppercorns in (fresh made or good quality commer- a piece of cheesecloth and tie it with cooking twine to cial brand) 2 cups make a small bundle. Leave about a foot of twine so Brown Sauce (Espagnole) 1 that you can tie the other end to one of your pot handles for easy retrieval later. Bay Leaf 1/2 tsp Dried Thyme 3-4 stems 2. Combine the brown sauce and the brown stock in a Parsley, fresh 7-8 each heavy-bottomed saucepan. Whole Black Peppercorns 3. Bring to a boil over medium-high heat, then lower heat to a simmer, add the cheesecloth bundle and re- duce for about 45 minutes or until the total volume has reduced by half. 4. Remove pan from heat and retrieve the sachet. Care- fully pour the demi-glace through a wire mesh strainer Recipes & phots from thespruce.com lined with a piece of cheesecloth. .