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Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.
- 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
- Preheat oven to 450° F.
- In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
- Season the meat with salt and pepper, then brown it in the pan on all sides.
- 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.
- Transfer the meat to a cutting board and tent it with foil.
- Pour all but a thin film of fat from the pan.
- Add the shallot and sauté it over medium-low heat until golden, 2 to 3 minutes.
- Add the wine and raise the heat to high, scraping up any brown bits from the pan.
- When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
- Carve the meat in thick slices and drizzle with the pan sauce.
