Chateaubriand in red wine sauce
2 servings
30 minutes
Chateaubriand in red wine sauce is a symbol of French gastronomic refinement, named after the outstanding writer François-René de Chateaubriand. This juicy beef tenderloin steak is renowned for its tenderness and rich flavor. The meat is first seared to seal in the juices and then brought to perfect doneness in the oven. The aromatic red wine sauce, enriched with shallots, adds deep nuances. The wine gives a slight acidity while the butter adds softness and velvetiness. The dish pairs perfectly with mashed potatoes or roasted vegetables, creating a harmonious duet of textures and flavors. It is a true delight for gourmets, suitable for special occasions and romantic dinners.
1
Preheat the oven to 220 degrees.
2
In a pan, heat olive oil over high heat, but not until it smokes. Generously season the meat with salt and pepper and sear on all sides until golden brown.
- Olive oil: 2 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
- Beef tenderloin: 280 g
3
Place the pan in the oven and cook for 10-15 minutes until the internal temperature of the meat reaches 55 degrees. Remove from the oven.
4
Wrap the meat in foil.
5
Leave a small amount of oil in the pan and add finely chopped shallots. Sauté until golden brown over medium heat for 2-3 minutes. Add wine and increase the heat. Cook for about 5 minutes until the sauce starts to glaze. Remove from heat and add butter.
- Olive oil: 2 tablespoons
- Shallots: 1 piece
- Red dry wine: 0.5 glass
- Butter: 2 tablespoons
6
Cut the meat into small pieces, arrange on plates, and drizzle with sauce.