French Style Beef Tenderloin [Chateaubriand with Wine Sauce]

This is recipe will introduce the Chateaubriand with a red wine sauce. Chateaubriand is beef tenderloin (center cut) originated in France in the 1800s. For the sauce, I will follow the advice by original French chef Auguste Escoffier where he requested the sauce to be strained to achieve the perfect creamy texture. He published the Chateaubriand recipe in his book “Le Guide Culinaire” that he published in 1903.

Ingredients used in my video:

• 2.6 lbs of center cut beef tenderloin
• 1/2 cup red drinking wine
• 1/3 cup beef stock
• 1 shallop
• Salt
• Ground black pepper
• 2 tsp black peppercorns
• 3 garlic teeth
• Unsalted butter (as needed)
• 1 tsp thyme
• 1 rosemary
• Cornstarch (if needed)

Enjoy!

sh Brion let’s [Music] create shut Brion this come to be ChatOn which in essence is beef tenderloin center cut and this is a French recipe so one of the things I did first I tie this baby with strings and then I salted and I left it out for maybe a couple hours so the process of OSI start taking place which absorb the um water from the beef tenderloin and then the juices and the flavors go back in So couple hours you can do a overnight too so now what I’m going to do I’m going to add some paper black pepper just a little bit do that in both sides I’m going to use a c item and I’m going to add this Stander loine carefully and I’m going to cook each side for about 2 minutes okay because this is going to go to the oven which is preheating right now so let’s do a couple minutes in one side then I going to turn it and do the same with the other side about 2 minutes later going to turn it [Music] around and I going to do the same on the other side for a couple of minutes I just giving it nice [Music] color let me do the side see how beautiful it looks here for about the same time so I put it in motor this is about 10 box I set it up for about right now 69° fah in the middle I set it up for 129 so when it Cooks it might take me you know maybe to 130 132 134 you know kind of the rare area if you want a medium you can increase it a little bit more actually let’s put it to 131 so it get somewhere between me meum rare medium rare okay so because when you get it out it’s come to continue heating internally I have at 325° fah the Moor thermometer is set up Let it cook see how long it takes so i r the heat to medium scraping some of this meat what I’m going to do now I’m going to add some of the garlic which I [Music] Squatch and has some CHS which are going to [Music] add oo smells [Music] delicious and I going to caramelize this a little bit for about maybe a minute now I going to add it’s about 2/3 of a cup of wine and I have here drinking wine French wine in my case cuz if I cannot drink it I won’t cook with it and I going to get this baby cooking for a little bit got those flavor mixing black pepper corn going to some dry time just add a little bit I’m going to add some rosme I going to reduce this baby but not to reduce you know what I I me now I have some star here in case I need it but let me mix this up medium he let me add a little bit your beef stock just a little bit let me cook this baby let me add a little bit more stock so this is about maybe 1/3 of a cup that I added total of the stock let me get this baby cooking I said I going to do this for another 3 or 4 minutes so I have a little bit of corn starch mixed with water just a little bit tiny bit like tablespoon if that I going to add it here because I want to thicken my um my sauce thicken a little bit Contour some salt cuz I gave it taste already some pepper let me let this go for about a minute and done so what I’m going to do now I’m going to get a container strainer and I’m going to transfer this I don’t want the thick ingredients I only want this sauce okay so I’m going to transfer in here and then I’m going to put it aside what yeah we have it let me stop this and I need to get this baby out of the oven I need to get it out of the oven so it took about 45 minutes at 325° fah for 2 and a half lb actually 2.6 lb and it’s still heating up see when I took it out I took it out 132 it’s going up to 134 so let it rest for about W maybe um 10 12 minutes now the strings they’re very critical because I had to string it cook evenly it held everything together but the cooking evenly is very important so that’s why I had to string this baby okay [Music] [Applause] [Music] [Music] w