Chateaubriand

Instructions

1. Prepare the beef
   Remove the beef tenderloin from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the beef dry with paper towels. Rub with 1 tablespoon of olive oil and season generously with kosher salt and freshly ground black pepper on all sides.
2. Preheat the oven
   Preheat your oven to 400°F (200°C). Place a rack in the center of the oven.
3. Sear the meat
   Heat a large, heavy-bottomed, oven-safe skillet over high heat. Add the remaining olive oil. When the oil is shimmering, carefully place the tenderloin in the pan. Sear for 3-4 minutes per side until a deep brown crust forms on all sides.
4. Add aromatics
   Reduce heat to medium. Add butter, crushed garlic cloves, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the beef with the herb-infused butter for about 1 minute.
5. Roast in the oven
   Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 15-20 minutes. Use a meat thermometer to check for doneness.
6. Rest the meat
   Remove the beef from the skillet and place it on a cutting board. Tent loosely with aluminum foil and let rest for 10-15 minutes. The temperature will rise about 5 degrees during resting.
7. Prepare the sauce
   While the meat rests, return the skillet to medium heat on the stovetop. Add the minced shallot and sauté until soft, about 2 minutes. Add the red wine, scraping up any browned bits from the bottom of the pan. Bring to a boil and reduce by half, about 5 minutes. Add beef stock and reduce again by half, about 5-7 minutes. Strain the sauce through a fine-mesh sieve into a small saucepan. Return to low heat and whisk in the cold butter cubes one at a time until the sauce is glossy and slightly thickened.
8. Slice and serve
   After resting, slice the Chateaubriand against the grain into 1/2-inch thick slices. Arrange on a warm platter and drizzle with the red wine sauce. Serve immediately.