Beef Tenderloin with Wine Sauce (French Châteaubriand)

Châteaubriand is a juicy on the inside, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants. This châteaubriand recipe is the traditional version of the restaurant favourite, seasoned very simply, roasted to perfection, and then sliced on the diagonal. Be sure to make the quick shallot and wine sauce and serve the meal with Château Potatoes, cauliflower and broccoli for authenticity. In the gastronomy of the 19th century, the steak for Châteaubriand could be cut from the sirloin, and served with a reduced sauce named Châteaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms. Larousse Gastronomique indicates that the dish châteaubriand was created by the namesake's personal chef, Montmireil, for the Vicomte François-René de Châteaubriand, at that time (1822) Ambassador of France in England. Montmireil also created what was originally called pudding a la Châteaubriand but would eventually be called simply pudding diplomate. An alternative spelling of the Vicomte's surname is Châteaubriant, which term the Dictionnaire de l'Académie des Gastronomes gives as the source of the beef-cattle bred at the town of Châteaubriant, in the Loire-Atlantique, France.

Beef Tenderloin:
1 Tbsp. butter
1 Tbsp. extra-virgin olive oil
1 (1-1½ lb) center-cut beef tenderloin
sea salt
black pepper, freshly ground

Wine Sauce:
2 Tbsp. shallots, finely chopped
½ cup full-bodied red wine
½ cup Sauce Demi-Glace
1 Tbsp. butter, softened
2 tsp. fresh ​tarragon, minced

To Serve:
steamed cauliflower
steamed broccoli
Château Potatoes

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

For the Beef Tenderloin:
Melt the butter with the olive oil in a large skillet (preferably cast-iron) set over medium-high heat until cloudy and bubbly.

Generously season the beef with salt and pepper evenly on all sides.

Place the meat in a cast-iron skillet and sear for 2 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 2 minutes more. Repeat the same browning process on all exposed surfaces of the meat.

Place the tenderloin on a rack in a roasting pan and transfer to the oven. (Set aside the skillet with any accumulated juices for making the sauce later.)

Roast until an instant-read thermometer inserted into the thickest part of the meat registers 125°F for very rare to rare, about 15 minutes; 130°F for medium-rare, about 20 minutes; or 135°F for medium, about 25 minutes.

Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes. This will allow the meat juices to be reabsorbed and redistributed in the meat, and enable clean slicing.

Make the Wine Sauce:
Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.

Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan. Continue boiling the sauce until it reduces by half.

Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.

Remove the sauce from the heat and stir in the butter and tarragon. Taste and season with salt and black pepper, if desired.

Slice the meat on the diagonal, and serve with the wine sauce and chateau potatoes or truffle fries.

Makes 2 servings.

Cook's Notes:  If you do not have demi-glace, you can substitute with one (16 oz) can of top quality beef consommé or beef broth, then reduce by half.