Chateaubriand with Red Wine Jus
Chateaubriand is traditionally a thick cut of tenderloin served with béarnaise sauce and a bouquet of elaborate cut vegetables. The Red Wine Jus with a hint of tarragon is a nice alterative. Serve with seasonal vegetables.
Yield: 6 servings.
Ingredients
- Beef Tenderloin
- 2 beef tenderloins (end cut), trimmed and portioned (total weight needed about 2 ¼ pounds)
- Sea salt, to taste
- Freshly ground mix of peppercorns, to taste
- Clarified butter
- 1 tbsp. Dijon mustard
- Red Wine Jus
- 1 tbsp. butter
- 1 shallot, peeled and sliced
- 1 clove garlic, chopped
- ½ cup red wine
- 2 tbsp. brandy
- 1 cup good quality beef stock
- ¼ cup demi-glace
- 1 tsp. chopped fresh tarragon
- Coarse salt and freshly cracked black pepper, to taste
- Fresh tarragon sprigs, for garnish (optional)
Method
- Beef Tenderloin
- Preheat oven to 425 degrees F.
- Season tenderloins with salt and freshly cracked mix of peppercorns.
- Heat a large skillet on medium high and add 2 tbsp. clarified butter. When pan is hot add the tenderloin and sear on all sides until well browned throughout, about 5 to 10 minutes. Remove from heat. Rub evenly with Dijon mustard and transfer to roasting pan. Reserve skillet for making the sauce. Make sauce when tenderloin in roasting in oven.
- Roast tenderloin in oven at 425 degrees F. for 5 minutes. Reduce heat to 375 to 400 degrees F. and roast until tenderloin reaches an internal temperature of 140 degrees F. for medium rare, about 10 to 15 minutes. Note: cooking time will depend on thickness of meat. Alternatively, cook tenderloin to your liking – rare is 130 degrees F., medium is 145 degrees F., and well done is 155 degrees F.
- Transfer roast to serving platter and tent with foil. Keep warm. Let rest 10 minutes before slicing.
- Red Wine Jus
- While tenderloin is roasting, make sauce in reserved skillet. Over medium high heat, add butter, shallots and garlic to skillet. Let shallots cook until soft and lightly golden, about 5 minutes. Add brandy and wine to deglaze the pan. Let cook until reduced by half. Add beef stock and demi-glace. Let cook and reduce until slightly syrupy, about 10 to 15 minutes. Taste and adjust seasoning with salt and pepper. Add tarragon to sauce.
- Slice tenderloin and plate with sauce.