1 pound, 2″ thick, center cut beef tenderloin (chateaubriand)
2 tablespoons unsalted butter
2 tablespoons grapeseed oil
1/2 cup shallot, minced
1 teaspoon pressed or grated garlic
1/2 tablespoon Herbs de Provence
1/2 cup Cabernet Sauvignon
1/2 cup demi-glace
1 tablespoon unsalted butter, at room temperature
Generously sprinkle all the sides and ends of the chateaubriand with salt and pepper.
Place chateaubriand section on a rack over a plate. Do not cover. Chill overnight.
Place Herbs de Provence in a bowl. Add wine. Chill overnight.
Allow the chateaubriand to sit out on the counter until at room temperature.
Preheat oven to broil, prepare grill or preheat oven to 375° F.
Heat a cast iron skillet over medium-high heat.
When skillet is hot, add oil. When oil shimmers, add butter.
Allow the butter to melt.
When the butter bubbles, add chateaubriand. Allow the chateaubriand to sear on that side for approximately 3 minutes. At the end of that time check to see that the chateaubriand has browned with a crusty appearance.
Use tongs to flip the chateaubriand over. Allow that side to sear for approximately 3 minutes.
At the end of that 3 minutes, again use the tongs to turn the chateaubriand to another raw side.
Continue the process until all of the sides and the ends have been seared.
Roast for approximately 15 minutes for medium-rare (120-125° F.), 20 minutes for medium (130° F.), or 25 minutes for medium-well (140 °F.). Transfer the chateaubriand to a warmed serving platter, lightly tent with tin foil, and allow to rest for 15 minutes. The internal temperature of the meat will continue to rise between 10° F. – 15° F.)
Chef’s Note: Resting is important because it allows the meat to relax and retain the juices during cutting.
While the chateaubriand is roasting, make the sauce in the same cast iron skillet that was used to sear the tenderloin.
Saute the minced shallots in the leftover pan juices in the skillet until clear, soft and translucent.
Add the Herbs de Province and wine to the skillet and bring the sauce to a boil.
Loosen any fond from the bottom of the skillet.
Continue boiling until the sauce is reduced by half.
Add the demi-glace and continue to boil until the sauce thickens.
Remove the skillet of sauce from the heat.
Add softened butter.
Stir until the butter melts and is thoroughly incorporated.