Recipe

Chateaubriand Recipe

	Waterlily / All my dishes 1 year, 10 months ago This is a classic, elegant dish that’s impressive to serve anytime you want to let everyone at the table feel how special they are to you. Prep:10m Cook:20m Servings:4	Waterlily
	rich beefy

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Fans

jencathen

vino4dino

jenniferby

Ingredients

1lb to 1½ lb center-cut beef fillet

1 1/2 cups mushrooms, sliced (any kind is fine, morels are particularly good here)

1clove roasted garlic

4 tablespoons olive oil

2 T butter

1 tablespoon brandy

½ cup (4 fl oz) good, dry red wine

salt and freshly milled black pepper

Directions

Preheat the oven to 445°.

Pat the beef with fresh ground black pepper.

Place a large, heavy, oven-safe pan over medium high heat. Add 2 tablespoons of the olive oil and let it get hot.

Sear the beef fillet on all sides.

Put the pan right into the oven and roast for 10-15 minutes per pound.

Then, remove from the oven, place on a warm platter, cover with foil and let the roast rest while you make the sauce.

Return the pan with all pan juices to the stove top, reheat over medium heat. Add the butter.

Mash the roasted garlic with a fork and add to the pan. Then add the sliced mushrooms and salt and pepper. Sauté the mushrooms for about a few minutes, turning frequently.

Turn the heat up to high and deglaze the pan with the brandy.

Strike a match and ignite the brandy (flambe). When the flames die out in a moment, turn the heat to medium low, add the wine and simmer for a few minutes until slightly reduced.

Slice the fillet, and arrange on a platter. Pile the mushrooms in the center of the platter. Drizzle the sauce over the beef and mushroom, and serve immediately.

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