Ingredients:

  • 2-2.5 lbs Center-Cut Beef Tenderloin Roast (Chateaubriand cut)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 2 cloves Garlic, smashed
  • 1 tablespoon Olive Oil
  • 1 shallot, finely chopped
  • 1/2 cup Dry Red Wine (Cabernet Sauvignon or Merlot recommended)
  • 1 cup Beef Broth
  • 1 tablespoon Butter, unsalted
  • 1 teaspoon Balsamic Vinegar
  • Salt and Pepper to taste

Instructions:

  1. Pat the Chateaubriand dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the cast iron skillet over high heat until smoking. Sear the Chateaubriand on all sides until deeply browned (about 2-3 minutes per side).
  3. Transfer the seared Chateaubriand to a roasting pan. Place rosemary, thyme, and smashed garlic around the roast. Insert the meat thermometer into the thickest part of the roast.
  4. Roast in a preheated oven at 400°F (200°C) until the internal temperature reaches desired doneness (Rare: 125°F, Medium-Rare: 130°F, Medium: 140°F, Medium-Well: 150°F).
  5. Remove the Chateaubriand from the oven and tent loosely with foil. Let rest for 10-15 minutes before slicing.
  6. While the beef rests, heat olive oil in a small saucepan over medium heat. Sauté the shallot until softened (about 3 minutes).
  7. Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
  8. Add beef broth and bring to a simmer. Let the sauce reduce until slightly thickened (about 5-7 minutes). Whisk in butter and balsamic vinegar. Season with salt and pepper to taste.
  9. Slice the Chateaubriand against the grain. Serve immediately with the red wine reduction.