CHATEAUBRIAND WITH CHATEAU SAUCE

Chateaubriand With Chateau Sauce image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 center-cut fillet of beef, about 1 1/4 pounds and about 7 inches long
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon corn, peanut or other vegetable oil
1/4 cup finely chopped shallots
1/3 cup dry white wine
1/3 cup fresh or canned beef broth
1/4 teaspoon dried tarragon
2 tablespoons butter

Steps:

Lay out a length of cheesecloth or a clean kitchen towel on a flat surface. Stand the piece of meat vertically - like a pole - in the center of the cloth. Press the top down with the hands to partly flatten. Cover completely with the cloth. Using a meat pounder or heavy skillet,pound meat until it is the shape of a large, thick patty about 1 1/2 inches thick and about 5 to 6 inches in diameter. Sprinkle the meat with salt and pepper.
Heat the oil in a heavy skillet and add the meat. Cook over moderately high heat about 5 minutes or until meat is browned and slightly charred on one side. Turn the meat and cook 5 minutes.
Turn the meat once more and cook 3 minutes.
Transfer the meat to a warm platter and cover loosely with foil to keep warm.
Pour off the fat from the skillet and add the shallots. Cook briefly, stirring, and add the wine. Cook about 1 minute and add the broth and tarragon. Add any juices that may have accumulated around the beef as it stands. Cook about 3 minutes or until the sauce is reduced to about 1/3 cup. Swirl in the butter.
Transfer the meat to a clean skillet and heat. Strain the sauce over the meat and serve sliced on the bias with an equal portion of the sauce spooned over each serving.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams