Châteaubriand Meal
Serve Châteaubriand with a salad tossed with bleu cheese dressing and warm dinner rolls with butter.
INGREDIENTS | SERVES 4
- 4 Idaho potatoes, scrubbed
- 1 24-ounce beef tenderloin, cut from the large end
- Freshly ground or cracked black pepper to taste
- 1 12-ounce package frozen steam-in-the-bag Brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons olive or vegetable oil
- 2 tablespoons butter
- 8 ounces fresh button or cremini mushrooms, cleaned and sliced
- 1 large shallot, minced
- 1 tablespoon brandy
- ½ cup Madeira or other red wine
- Salt to taste
- OPTIONAL: additional 1 tablespoon butter
Preheat oven to 450°F. Wrap the potatoes in foil and place on the oven rack to bake; allow them to bake for 45 minutes to 1 hour before you plan to add the tenderloin to the oven.
Remove any membrane from the tenderloin and season all sides with freshly ground black pepper or roll it in cracked black pepper.
Prepare the Brussels sprouts in the microwave according to package directions. Open one end of the bag and drain out any excess moisture, then pour in the tablespoon of extra-virgin olive oil; hold the bag opening closed and shake to coat the vegetables in the oil.
Bring a cast-iron skillet or ovenproof grill pan to temperature over medium-high heat. Add the oil and 1 tablespoon butter; when it begins to smoke, add the tenderloin and quickly sear it on one side and then the other. Pour the Brussels sprouts around the meat. Move the pan to the oven and roast for about 10 minutes for rare or about 15 minutes for medium. Remove the potatoes from the oven and keep warm. Move the tenderloin and Brussels sprouts to a serving platter; tent with aluminum foil.
Move the pan back to the stovetop; add the remaining tablespoon of butter and melt it over medium heat. Add the mushrooms and shallots; sauté for 3 minutes, or until the mushrooms are tender.
Add the brandy and sauté until all the liquid has evaporated. Turn the heat to low and pour in the wine. Simmer gently for 1 minute; taste for seasoning and add salt and pepper, if needed. To make a glossier sauce, whisk in the optional additional 1 tablespoon of butter, 1 teaspoon at a time until it's incorporated into the sauce. Remove the foil from the serving platter, carve the meat, and pour the sauce over the tenderloin and Brussels sprouts. Serve immediately.
