A Delicious Wine of the Month Recipe

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.