Châteaubriand Beef Tenderloin
25 min
Ingredients
2 persons
- 300g Australian Tenderloin Grain-Fed MB2+
- 25ml Galateo & Friends Extra Virgin Olive Oil 250ml
- 5g Natural Sea Salt 125g
- 150ml Portillo Malbec
- 100g Shallots
- 5g Terre Exotique Black Sarawak Pepper 70g
- 25g Unsalted Butter Roll 250g
Preparation
- 1. Preheat oven to 450°F.
- 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
- 3. Season the meat with salt and pepper, then brown it in the pan on all sides.
- 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.
- 5. Transfer the meat to a cutting board and tent it with foil.
- 6. Pour all but a thin film of fat from the pan.
- 7. Add the shallot and sauté it over medium-low heat until golden, 2 to 3 minutes.
- 8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
- 9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
- 10. Carve the meat in thick slices and drizzle with the pan sauce.