Chateaubriand

When a traditional dish is called for very few can match the history of the Chateaubriand.  Named for the French noble and advisor to Napoleon for whom the dish was created, the recipe has remained virtually unchanged for over 200 years.  Laying aside the historical debates of the exact size of the cut, this dish can be prepared with any cut of the beef tenderloin which size suits you.

Ingredients

2 pound Chateaubriand or PSMO roast
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 sprig rosemary

1 tablespoon unsalted butter
3 chopped shallots
½ cup red wine (preferably Cabernet)
1 teaspoon Dijon mustard
2/3 cup cream

Directions

Preheat your oven to 350.  While the oven is warming, brown the roast on all sides in a skillet with the butter, olive oil and rosemary.  Retain the pan juice.

Place the roast in a roasting pan in the oven for 25 minutes.  While the roast is cooking, add the chopped shallots to the pan juice and sauté until they are translucent.  Add the rest of the butter and then deglaze with the red wine for no more than 2 minutes.  Add the cream and Dijon mustard and stir until the sauce is the thickness for coating a spoon.

For Service

To serve the whole roast at the table garnish a serving platter with additional sprigs of rosemary.

To serve each plate, slice the roast moderately thinly and either drizzle with the sauce or serve it in a gravy boat, as your guests prefer.

Serves 4

A Cabernet Sauvignon or a Bordeaux are ideal choices to serve with your Chateaubriand.