Jennifer Causey
Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 8 (serving size: about 3 oz. beef and 1 1/2 tbsp. sauce)

As simple as this dish is to make, it looks, feels, and tastes like a special-occasion meal. Ask your butcher for the Chateaubriand cut, which is an evenly sized portion taken from the heart of the tenderloin. Serve it with our recipe for a simple Roasted Broccolini, pictured above.

How to Make It

Step 1

Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

Step 2

Heat 1 1/2 tablespoons oil in a large skillet over high. Sprinkle fillets with 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Cook fillets in hot oil, turning occasionally, until browned on all sides, 6 to 8 minutes.

Step 3

Transfer fillets to hot baking sheet. Do not wipe skillet clean. Roast fillets at 450°F on bottom rack until a thermometer inserted in thickest portion registers 120°F to 125°F for medium-rare, about 10 minutes. Remove from oven; let stand 5 minutes.

Step 4

Add shallot and thyme to skillet. Cook over medium-high, stirring often, until lightly browned, 1 to 2 minutes. Add wine. Bring to a boil; simmer until reduced by half, 2 to 3 minutes. Add stock, and bring to a boil; boil, stirring occasionally, until slightly syrupy and reduced to 2/3 cup, about 15 minutes. Remove from heat. Stir in butter, parsley, mustard, remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until butter melts.

Step 5

Thinly slice beef; serve with sauce.

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