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TASTING ROOM: 607 E. Main St., Suite D, Ventura, CA 93001

WINERY: 2310 Westgate Road #7, Santa Maria, CA 93455

Email: Info@LabyrinthWine.com

Tel/Fax: (805) 585-2238

A Delicious Wine of the Month Recipe

March 10, 2016

 

 

Here's an amazing Wine of the Month recipe for our beloved foodies!

Chateaubriand

 

INGREDIENTS

 

  • 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

DIRECTIONS

 

  • 1. Preheat oven to 450°F.

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

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

  • 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.

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

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

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

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

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

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

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