Chateaubriand Beef & Veg

Introduction:

Elevate your dining experience with the indulgent and sophisticated Chateaubriand Beef & Veg recipe. This culinary masterpiece features a tender and succulent Chateaubriand steak, perfectly complemented by a medley of flavorful vegetables. Whether you’re celebrating a special occasion or simply treating yourself to a gourmet meal, this recipe promises to be a showstopper that delights the palate and satisfies the soul.

Ingredients:

For the Chateaubriand:

• 1 Chateaubriand beef tenderloin (2 to 3 pounds)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 cloves garlic, minced
• Fresh rosemary and thyme for seasoning

For the Vegetable Medley:

• 1 cup baby carrots, peeled
• 1 cup baby potatoes, halved
• 1 cup asparagus spears, trimmed
• 1 cup cherry tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

For the Red Wine Sauce:

• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• Salt and black pepper to taste

Instructions:

Preparing the Chateaubriand:

1. Preheating the Oven:
   • Preheat your oven to 400°F (200°C).
2. Seasoning the Chateaubriand:
   • Rub the Chateaubriand with olive oil, minced garlic, salt, and black pepper. Add fresh rosemary and thyme for aromatic seasoning.
3. Searing the Chateaubriand:
   • In an oven-safe skillet, sear the Chateaubriand on all sides over medium-high heat until a golden crust forms.
4. Roasting in the Oven:
   • Transfer the skillet to the preheated oven and roast the Chateaubriand until it reaches your desired level of doneness (about 20-25 minutes for medium-rare).
5. Resting Period:
   • Allow the Chateaubriand to rest for 10 minutes before slicing.

Preparing the Vegetable Medley:

1. Roasting Vegetables:
   • Toss baby carrots, halved baby potatoes, asparagus spears, and cherry tomatoes in balsamic vinegar, olive oil, salt, and black pepper. Roast in the oven until tender and slightly caramelized.
2. Garnishing:
   • Garnish the roasted vegetables with fresh parsley for a burst of color and flavor.

Making the Red Wine Sauce:

1. Deglazing the Skillet:
   • Place the skillet used for searing the Chateaubriand on the stovetop. Deglaze it with red wine, scraping up any browned bits.
2. Creating the Sauce:
   • In a separate saucepan, melt butter, add flour, and cook for a minute. Gradually whisk in beef broth and the deglazed red wine mixture. Simmer until the sauce thickens. Season with salt and black pepper.

Serving:

1. Plating:
   • Arrange sliced Chateaubriand on a platter, surrounded by the roasted vegetable medley.
2. Drizzling the Sauce:
   • Drizzle the luscious red wine sauce over the Chateaubriand slices.
3. Serving Suggestions:
   • Serve the Chateaubriand Beef & Veg with a side of creamy mashed potatoes or your favorite starch.