Active Time

　　15 minutes Total time

　　Total Time

　　30 minutes

　　Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.

　　

Ingredients

Makes 2 servings

　　2 tablespoons extra-virgin olive oil

　　1 (10-ounce) center-cut beef tenderloin

　　Kosher salt and freshly ground pepper to taste

　　1 large shallot, peeled and chopped

　　1/2 cup red wine (whatever you're drinking)

　　2 tablespoons unsalted butter, chilled

　　

Step 1

1. Preheat oven to 450°F.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　

Step 5

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

　　

Step 6

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

　　

Step 7

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

　　

Step 8

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

　　

Step 9

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

　　

Step 10

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