Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.
Recipe information
Total Time
30 minutes
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
1. Preheat oven to 450°F.
Step 2
2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
Step 3
3. Season the meat with salt and pepper, then brown it in the pan on all sides.
Step 4
4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
Step 5
5. Transfer the meat to a cutting board and tent it with foil.
Step 6
6. Pour all but a thin film of fat from the pan.
Step 7
7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
Step 8
8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
Step 9
9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
Step 10
10. Carve the meat in thick slices and drizzle with the pan sauce.
