Classic Beef Chateaubriand
Looking for a classic beef recipe to impress your guests? Serve a delicious Tenderloin Roast with the delicate flavors of white wine, mushrooms, and shallots.
Cook Time: 55 Minutes
Servings: 10
Ingredients: 8
Ingredients
Preparation
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Step 1
Preheat oven to 425°F. Season beef roast with salt and pepper, as desired. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare, 45 to 50 minutes for medium doneness.
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Step 2
Melt 2 tablespoons butter in skillet. Add shallots; cook 2 minutes until golden brown. Add mushrooms and garlic; cook 3 to 4 minutes until mushrooms are tender. Stir in wine; simmer 7 to 8 minutes. Add broth; bring to a boil. Simmer 15 to 20 minutes until liquid is reduced by half. Stir in remaining 2 tablespoons butter until melted. Stir in tarragon leaves. Season with salt and pepper, as desired.
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Step 3
Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
Carve roast into slices, season with salt, as desired. Spoon sauce over beef.
Nutrition Information
290 Calories
6g SAT FAT
26g PROTEIN
3.3 mg IRON
4.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 8 servings: 290 Calories; 117 Calories from fat; 13g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 87 mg Cholesterol; 194 mg Sodium; 5 g Total Carbohydrate; 1 g Dietary Fiber; 26 g Protein; 3.3 mg Iron; 7.1 mg NE Niacin; 0.8 mg Vitamin B6; 3.5 mcg Vitamin B12; 4.1 mg Zinc; 26.9 mcg Selenium; 71.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
The Essential Ingredients
- Beef Tenderloin Roast: The name says it all – an incredibly tender cut of beef that is known for its mild flavor and buttery texture; most recognized for the filet mignon. It’s also one of the leanest cuts of beef. Perfect for roasting or grilling.
- Mushrooms: With so many varieties – button, cremini, shiitake – mushrooms are an incredibly versatile, edible fungi known for its earthy flavor. They are versatile and can easily be sauteed, roasted, or added as a flavor enhancer.
- Butter: Does it need an introduction? A rich creamy product made by churning heavy cream until the fat separates from the buttermilk. Comes in both salted and unsalted varieties that can be used in a variety of recipes.
- White Wine: It’s more than just a drink with dinner. In a culinary sense, white wine is often used to add acidity and bright flavor to dishes. It can be used to deglaze a pan, bolster sauces, and in marinades. Once it’s heated, most of the alcohol cooks off so you’re left with the true flavor of the wine.
- Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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