Châteaubriand

1. 1

   1. Preheat oven to 450u00b0F.

2. 2

   2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.

3. 3

   3. Season the meat with salt and pepper, then brown it in the pan on all sides.

4. 4

   4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130u00b0F (for rare), 10 to 15 minutes. Remove the pan from the oven.

5. 5

   5. Transfer the meat to a cutting board and tent it with foil.

6. 6

   6. Pour all but a thin film of fat from the pan.

7. 7

   7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.

8. 8

   8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.

9. 9

   9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.

10. 10

    10. Carve the meat in thick slices and drizzle with the pan sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.