Chateaubriand with Red Wine Sauce

Summary

Ingredients

• 400 g beef fillet (s) Chateaubriand
• 150 ml red wine
• 150 ml veal stock
• 0.5 ½ bunch thyme and rosemary
• 3 tablespoon butter, cold
• 1 shallot (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 0.5 ½ bunch soup greens
• 2 tablespoon balsamic vinegar
• 150 ml cream
• 2 tablespoon port wine

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Instructions

1. Preheat the oven to 175°C (347°F). Tie the beef fillet into an even roll with kitchen twine. Heat the olive oil in a large pan over medium-high heat. Sear the meat on all sides until well-browned, about 2-3 minutes per side. Season with salt and pepper. Transfer to a flat ovenproof dish lined with aluminum foil. Place in the oven and turn every 5-7 minutes while cooking.
2. Deglaze the pan with the red wine over medium heat, scraping up the browned bits. In a separate saucepan, melt some of the cold butter over medium heat. Add the finely chopped soup greens, diced shallot, and minced garlic clove. Fry for about 3 minutes until softened. Pour in the deglazing red wine and the veal stock. Add the thyme and rosemary. Bring to a boil and reduce over medium-high heat until only 1/3 of the liquid remains, about 10-15 minutes. Strain through a fine sieve into a sauté pan. Add the balsamic vinegar and port wine. Bring to a boil, then reduce over medium-high heat for about 5 minutes until slightly thickened. Pour in the cream and reduce again over medium-high heat for about 3-5 minutes until the sauce reaches your desired consistency.
3. Remove the sauce from heat. Whisk in the remaining cold butter in small pieces until smooth and glossy. Season with salt and pepper and set aside to keep warm. Remove the meat from the oven after 25-30 minutes (internal temperature should be 52-56°C / 125-133°F for medium-rare). Add any meat juices from the roasting pan to the sauce. Wrap the meat in aluminum foil and let it rest for 5 minutes.
4. Use an immersion blender or food processor to blend the sauce until smooth. Keep warm. Unwrap the meat and slice. Serve with the sauce.