Chateaubriand for the Holidays
December 17, 2016 |
Are you feeding a crowd this holiday season that expects to be impressed? This recipe is perfect for you! Developed by Food Network’s Kevin Des Chenes, this roast is sure to leave your guests talking!
Main Entrée Chateaubriand with Pinot Noir Mushroom Reduction
- 32 oz Main Entrée Chateaubriand
- 1 tbsp unsalted butter
- 1 tsp EVOO
- 1 shallot, finely diced
- 1 cup mini bella mushrooms, sliced
- 1 cup Portobello mushrooms, diced
- 1/2 cup dried porcini mushrooms (re-hydrated in hot water until softened)
- 1 clove garlic, minced
- 1 cup Pinot Noir red wine
- 1/2 cup beef broth
- 1 tbsp fresh thyme leaves
- 1 tbsp cold unsalted butter
- Salt and pepper as needed
Pre-heat the oven to 400°F. Heat the olive oil and 1 tbsp of butter in an oven safe sauté pan over high heat. Rub the meat with salt and pepper then sear the Chateaubriand on all sides in the hot pan before transferring it to the oven. Roast the tenderloin for approximately 40-45 minutes, or until it has reached 150°F for medium rare. When ready, transfer the meat to a plate, lightly cover with foil and let rest.
In the same pan, sauté the shallots and mushrooms until caramelized. Stir in the garlic, and cook until fragrant. Deglaze the pan with the Pinot Noir red wine, and bring to a simmer and reduce until almost dry. Stir in the beef broth and reduce by half, season to taste, add the fresh thyme and set aside until needed.
Carve 1 inch thick slices of Main Entrée Chateaubriand
. Bring the sauce back to a simmer and stir in the cold butter until emulsified, spoon the mushroom sauce over the beef and serve.