Châteaubriand with a Shallot Red Wine Reduction is a traditional French recipe for a classic dish of a chateaubriand cut of beef fillet that's roasted and served with a shallot, red wine and demi-glace reduction. This can be served as a breakfast meal or as a snack. The full recipe is presented here and I hope you enjoy this classic French version of: Châteaubriand with a Shallot Red Wine Reduction.
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Ingredients:
500g chateaubriand (centre-cut beef tenderloin)
2 tbsp butter
2 tbsp olive oil
salt and freshly-ground black pepper, to taste
1 shallot, finely chopped
125ml red wine
125ml demi-glace (demi-glaze)
1 tbsp butter, softened
1 tbsp fresh French tarragon, finely chopped
Method:
Combine the butter and olive oil in a large frying pan over high heat. When the foaming has subsided, season the beef all over with salt and freshly-ground black pepper then place on the outside and sear for 3 minutes on each side to ensure it's nicely coloured.
Transfer to a rack set over a roasting tin then place in an oven pre-heated to 190°C and roast for about 12 minutes (for rare), 20 minutes for medium and 25 minutes for well done. Transfer to a warmed serving dish, cover lightly with foil and set aside to rest for 15 minutes.
During this time, prepare the sauce. Heat the 1 tbsp butter in a small pan. Add the chopped shallot and fry gently for about 4 minutes then add any pan juices and the wine. Bring to a boil, pour into the roasting pan and deglaze (scrape up any crusty bits from the base). Pour the mixture back into the saucepan, bring back to a boil and add the demi-glace. Bring back to a boil and reduce, stirring occasionally, until thickened.
Take off the heat and stir in the tarragon. Slice the beef and serve accompanied by the sauce, boiled potatoes and seasonal vegetables.
