Classic French Chateaubriand Recipe For Two Tipbuzz

Instructions

1. Begin by seasoning the beef fillets generously with salt and pepper on both sides. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.

2. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, carefully add the seasoned fillets to the skillet. Sear the fillets for about 3-4 minutes on each side, or until they develop a nice crust.

3. Reduce the heat to medium-low and add the butter, garlic, thyme, and rosemary to the skillet. Allow the butter to melt and infuse with the herbs and garlic, basting the fillets with the aromatic butter.

4. Continue cooking the fillets to your desired level of doneness, using a meat thermometer to gauge the internal temperature. For medium-rare, aim for an internal temperature of 130°F (54°C).

5. Once the fillets are cooked to your liking, transfer them to a plate and cover loosely with foil to rest.

6. In the same skillet, deglaze with beef stock and red wine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer and reduce by half, about 5-7 minutes, until it thickens slightly.

7. To serve, slice the fillets into thick slices and arrange them on a platter. Drizzle the rich red wine sauce over the meat, allowing it to soak up all the flavors.

8. Garnish with fresh herbs or a sprinkle of chopped parsley for a pop of color and freshness. Serve the Chateaubriand alongside your favorite sides like roasted vegetables or creamy mashed potatoes.