Mary Berry Cream/sauce for Beef Tenderloin

Nutrition Facts (per serving)
766	Calories
60g	Fat
9g	Carbs
39g	Protein

Show Total Nutrition Label Hide Full Diet Characterization

×

Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories	766
% Daily Value*
Full Fat 60g	77%
Saturated Fatty 24g	122%
Cholesterol 165mg	55%
Sodium 873mg	38%
Total Carbohydrate 9g	iii%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 39g
Vitamin C 4mg	19%
Calcium 49mg	4%
Iron 6mg	33%
Potassium 864mg	eighteen%
*The % Daily Value (DV) tells you lot how much a food in a food serving contributes to a daily diet. two,000 calories a day is used for full general nutrition communication.

(Diet information is calculated using an ingredient database and should exist considered an estimate.)

The significant of the French term chateaubriand can be confusing. Depending on whom you inquire, information technology can either refer to a cut of steak or the method of roasting a beef tenderloin. Despite this confusion, rest assured that when yous club a chateaubriand from a French eating place menu, you volition receive a beautiful centre-cut piece of beef tenderloin (unremarkably enough to serve ii), along with a classic red vino sauce.

Beef tenderloin is one of the most expensive pieces of beef merely for a proficient reason. The cut lives up to its name, providing the virtually naturally tender, succulent piece of beef bachelor. Note that a filet mignon, another pricey steakhouse cutting, is from the smaller end of the beef tenderloin.

This chateaubriand recipe is a traditional version of the restaurant favorite. The lusciously tender beefiness is seasoned very merely, roasted to perfection, and then sliced on the diagonal. Be sure to make the piece of cake shallot and wine sauce to accompany the meat and serve with chateau potatoes for authenticity. Chateaubriand is a perfect roast for the French Christmas table.

Click Play to Run into This Archetype French Chateaubriand Recipe Come Together

"The seared tenderloin was a perfect medium-rare after 15 minutes in the oven. For the sauce, I used fresh tarragon, a bundle of French-style demi-slippery concentrate, and pinot noir for the cerise wine. It was amazing! I volition probably use the sauce recipe whenever I melt a beef roast or steak." —Diana Rattray

• 1 pound beef tenderloin (center cut)

• Common salt, to sense of taste

• Freshly footing black pepper, to sense of taste

• 3 tablespoons unsalted butter, softened and divided

• ii tablespoons olive oil

• 1 medium shallot, finely chopped

• 1/2 loving cup medium-bodied dry red vino

• 1/2 cup demi-glace

• 1 tablespoon fresh tarragon, chopped (or ii teaspoons stale)

1. Assemble the ingredients.

   The Spruce / Victoria Heydt

2. Preheat the oven to 375 F. Evenly season the beef with common salt and pepper.

   The Bandbox / Victoria Heydt

3. Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast atomic number 26) set over medium-high rut until cloudy and bubbly.

   The Spruce / Victoria Heydt

4. Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for iii minutes more. Echo the same browning procedure on all exposed surfaces of the meat.

   The Spruce / Victoria Heydt

5. Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set bated the skillet with any accumulated juices for making the sauce.) Roast the beefiness to your desired doneness, well-nigh 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.

   The Spruce / Victoria Heydt

6. Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it residuum for 15 minutes.

   The Bandbox / Victoria Heydt

7. While the tenderloin is resting, brand the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.

   The Bandbox / Victoria Heydt

8. Cascade the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.

   The Spruce / Victoria Heydt

9. Proceed boiling the sauce until it reduces by half.

   The Spruce / Victoria Heydt

10. Add together the demi-glace to the sauce and continue humid the mixture until slightly thickened.

    The Spruce / Victoria Heydt

11. Remove the sauce from the rut and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with common salt and blackness pepper as needed.

    The Spruce / Victoria Heydt

12. Slice the meat on the diagonal and serve with the wine sauce. Enjoy.

    The Bandbox / Victoria Heydt

Tips

• If you do not have demi-slippery, yous can substitute with i (16-ounce) can of top-quality beef consommé or beef broth, reduced by half.
• It is essential to allow the chateaubriand residuum. This will allow the meat juices to exist reabsorbed and redistributed in the meat and enable clean slicing.

What Is a Medium-Bodied Vino?

Wines with an alcohol content between 12.5% and 13.5% are considered medium-bodied.

Helpful Links

Rate This Recipe

I don't like this at all. It's non the worst. Certain, this will do. I'1000 a fan—would recommend. Amazing! I love it! Thanks for your rating!

seilereverld.blogspot.com

Source: https://www.thespruceeats.com/chateaubriand-recipe-1375530

Share this post