Pan-seared chateaubriand steak with red wine sauce
Indulge in the ultimate gourmet experience with our Pan-Seared Chateaubriand Steak, drizzled with a rich red wine sauce. Savor the tender beef fillet seasoned to perfection with a symphony of butter, olive oil, black pepper, and salt, topped off with aromatic sautéed onions. This sumptuous dish promises to elevate your dining to new heights. Ideal for special occasions and guaranteed to impress!
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp butter10 oz beef fillet
4 fl oz red wine
1 dash black pepper
2 tbsp olive oil
1 dash salt
1 tbsp onion
Pan-seared Chateaubriand steak with red wine sauce is a classic, luxurious dish that is perfect for special occasions or a delightful dinner. The combination of a perfectly cooked beef fillet and a rich red wine sauce creates a harmonious symphony of flavors that is sure to impress. Follow these steps to cook this exquisite recipe.
Instructions:
- Allow the beef fillet to come to room temperature about 30 minutes before cooking.
- Finely chop the onion.
- Pat the beef fillet dry with paper towels.
- Season both sides of the beef fillet generously with salt and a dash of black pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to become hot but not smoking.
- Carefully place the seasoned beef fillet into the hot skillet.
- Sear the beef for about 3-4 minutes on each side for a medium-rare finish. Adjust the cooking time as needed depending on the desired level of doneness.
- Once seared, remove the beef from the skillet and cover it loosely with aluminum foil. Let it rest while preparing the sauce.
- In the same skillet, reduce the heat to medium.
- Add 2 tablespoons of butter and let it melt.
- Add the finely chopped onions and sauté until they become translucent, about 2-3 minutes.
- Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Let the wine reduce by half, simmering for about 4-5 minutes.
- Once the sauce has reduced, return any juices that may have collected from the resting beef back into the skillet.
- Stir well to combine and let the sauce simmer for an additional 1-2 minutes until it thickens slightly.
- Slice the rested beef fillet into medallions.
- Spoon the red wine sauce generously over the steak slices.
8. Optional Garnish:
- Garnish with finely chopped fresh herbs, if desired.
- Serve immediately with your favorite side dishes.
Tips:
- Ensure the beef fillet is at room temperature before cooking for even cooking.
- Use a meat thermometer to check the internal temperature of the steak; aim for 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
- Let the steak rest for a few minutes after searing, to allow the juices to redistribute.
- Choose a good quality red wine for the sauce, as its flavor will greatly influence the final taste.
- Deglaze the pan with the red wine to capture all the flavorful bits left from searing the steak.
This Pan-seared Chateaubriand steak with red wine sauce is a delectable dish that brings restaurant-quality dining to your home. With attention to detail and a few handy tips, you can create an unforgettable culinary experience that will delight any steak lover. Serve it with your choice of sides, such as roasted vegetables or mashed potatoes, to complete the meal.
Nutrition per serving
2 ServingsCalories 440kcal
Protein 44g
Carbohydrates 2.01g
Fiber 0.11g
Sugar 0.74g
Fat 36g
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