CHATEAUBRIAND WITH BRANDIED SHALLOT SAUCE
Prep Time: 20 Minutes
Cook Time: 45 to 60 Minutes
Ready In: 65 to 80 Minutes
Makes 4 to 6 servings
One chateaubriand roast
(wide end of the tenderloin), about 3 pounds
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
1 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
For the Sauce:
2 tablespoons butter,
plus 1 tablespoon
1/4 cup finely chopped shallots
1/2 cup brandy
1/2 teaspoon low-salt beef base, dissolved in 1 cup hot water
1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1. To prepare the roast,
remove all of the silver skin with a small sharp knife. If needed,
tie the roast with butcher's twine to make it an even size. (Your
butcher can do all of that for you.) The meat should be at room
temperature before cooking.
2. Preheat oven to 400° F.
Rub the mustard all over the meat. In a small bowl, combine the
garlic, thyme, parsley, salt and pepper. Rub or pat the mixture
all over the meat. Heat a 12-inch ovenproof skillet over high
heat. Add the olive oil, then the meat. Sear until browned, about
2 minutes per side. Place in the oven and roast until desired
doneness, about 35 minutes for medium-rare, or an internal temperature
of 125°. Remove roast from pan and let set about 10 minutes
3. Meanwhile, prepare the sauce.
Pour off the fat from the skillet. Place over medium-high heat.
Add the 2 tablespoons of butter. Add the shallots and sauté
until softened, about 2 minutes. Add the brandy, bring to a boil,
stirring to loosen all the browned bits in the bottom of the
pan, and reduce slightly. Add the water with the beef base and
the thyme. Boil until reduced by half. Reduce heat to medium-low.
Add the extra 1 tablespoon of butter and cook, whisking constantly,
just until the butter is incorporated. Stir in the fresh parsley.
Taste for seasoning. Remove the twine from the roast and slice
as desired, but not too thick. Place on individual serving plates
and top with some of the sauce. Serve immediately.