Châteaubriand

Ingredients for Châteaubriand

• 2 tablespoons extra-virgin olive oil

• 1 (275g) centre-cut beef tenderloin

• Kosher salt and freshly ground pepper to taste

• 1 large shallot, peeled and chopped

• 120ml red wine (whatever you're drinking)

• 2 tablespoons unsalted butter, chilled

How to make Châteaubriand

1. Preheat oven to 232°C.

2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.

3. Season the meat with salt and pepper, then brown it in the pan on all sides.

4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 54°C (for rare), 10 to 15 minutes. Remove the pan from the oven.

5. Transfer the meat to a cutting board and tent it with foil.

6. Pour all but a thin film of fat from the pan.

7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.

8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.

9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.

10. Carve the meat in thick slices and drizzle with the pan sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.