Chateaubriand for 2
Elevate your next date night with this elegant Chateaubriand for Two, the ultimate recipe for a romantic, restaurant-quality dinner at home. Featuring a perfectly roasted center-cut beef tenderloin, delicately seasoned with fresh rosemary and thyme, this dish is seared for a golden crust, basted with butter, and paired with tender roasted baby potatoes, carrots, and asparagus. The pièce de résistance? A rich, velvety red wine shallot sauce that takes this classic French-inspired dish to luxurious new heights. Ready in under an hour, this impressive yet approachable recipe is guaranteed to wow, making it the perfect choice for special occasions or simply indulging in gourmet dining from the comfort of your own kitchen.
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Recipe Information
Ingredients
- 1 lb Beef tenderloin (center-cut, whole)
- 2 tbsp Olive oil
- 1 tsp Fresh rosemary (chopped)
- 1 tsp Fresh thyme (chopped)
- 1 tsp Kosher salt
- 1 tsp Black pepper (freshly ground)
- 2 tbsp Unsalted butter
- 2 medium Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Dry red wine
- 1 cup Beef broth
- 1 tbsp Fresh parsley (chopped, for garnish)
- 1 lb Baby potatoes (halved)
- 8 pieces Baby carrots (trimmed)
- 8 spears Asparagus (trimmed)
- 1 tbsp Olive oil (for roasting vegetables)
Instructions
Preheat your oven to 400°F (200°C).
Pat the beef tenderloin dry with paper towels and tie it with kitchen twine to help it cook evenly.
Rub the tenderloin with 2 tablespoons of olive oil, then season it all over with kosher salt, black pepper, rosemary, and thyme.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the beef tenderloin on all sides, about 2-3 minutes per side, until evenly browned.
Add 2 tablespoons of unsalted butter to the skillet and baste the tenderloin with the melted butter using a spoon.
Transfer the skillet with the beef tenderloin to the preheated oven and roast for 15-20 minutes for medium-rare (125°F internal temperature) or adjust the time based on your preferred doneness.
While the beef is roasting, prepare the vegetables. Toss the baby potatoes, baby carrots, and asparagus in 1 tablespoon of olive oil, and season with salt and pepper. Spread them on a baking sheet in a single layer.
Place the vegetables in the oven alongside the beef for the last 15 minutes of roasting, tossing halfway through for even cooking.
Once the beef reaches your desired doneness, remove it from the oven, tent it with aluminum foil, and let it rest for 10 minutes before slicing.
To make the sauce, return the skillet used for the beef to the stovetop over medium heat (leave any drippings in the pan). Add the chopped shallots and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits with a wooden spoon. Simmer for 3-4 minutes until the wine reduces by half.
Stir in the beef broth and continue to cook for another 5 minutes, allowing the sauce to reduce and thicken slightly. Strain the sauce through a fine-mesh sieve if desired for a smoother consistency.
Slice the rested beef tenderloin into thick medallions and arrange on plates. Serve alongside the roasted vegetables, spooning the red wine shallot sauce over the beef.
Garnish with chopped parsley and serve immediately. Enjoy your elegant Chateaubriand for two!
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 12.8 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4434 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
