Tender and Juicy Chateaubriand with Wine Broth

This recipe will guide you to prepare a mouthwatering Chateaubriand, a tender and juicy beef dish, served with a flavorful wine broth. The premium cut of beef is seasoned with aromatic herbs, seared to perfection, and then cooked in a rich and savory wine broth. This elegant dish is perfect for special occasions or when you want to treat yourself to a gourmet dinner at home. With a preparing time of approximately 90 minutes, this recipe guarantees a delectable and impressive meal.

Ingredients

• 2 pounds center-cut beef tenderloin
• Salt and black pepper, to taste
• 3 tablespoons olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 375°F (190°C).
2. Season the beef tenderloin with salt and black pepper on all sides.
3. Heat 2 tablespoons of olive oil in a large ovenproof skillet over high heat.
4. Sear the beef on all sides until browned, about 3-5 minutes per side.
5. Transfer the skillet to the preheated oven and roast the beef for about 20-25 minutes for medium-rare doneness or until it reaches your desired level of doneness.
6. Remove the skillet from the oven and transfer the beef to a cutting board. Tent it with aluminum foil and let it rest for 10 minutes.
7. Meanwhile, heat the remaining tablespoon of olive oil in a saucepan over medium heat.
8. Add the shallots and garlic and sauté until softened and fragrant, about 2-3 minutes.
9. Pour in the red wine and simmer for 5 minutes to reduce and mellow the flavor.
10. Add the beef broth, thyme, and rosemary sprigs to the saucepan and bring to a simmer.
11. Reduce the heat to low and let the broth simmer for about 15-20 minutes to develop the flavors.
12. Strain the broth and discard the solids. Return the strained broth to the saucepan and keep warm.
13. In a separate small saucepan, melt the butter over medium heat.
14. Once melted, let the butter cook until it turns golden brown and releases a nutty aroma, stirring occasionally. Remove from heat.
15. Slice the rested beef tenderloin into thick slices and arrange them on serving plates.
16. Pour the warm wine broth over the beef slices, drizzle with the browned butter, and serve immediately.

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