No roast is more elegant than a Chateaubriand Roast. Even with a simple preparation, this roast is exquisite.
Chateaubriand is cut from the center of the whole tenderloin. One of the most versatile and highly prized of all beef roasts, tenderloin is leaner than most and tender beyond belief.
This roast, paired with a rich and flavorful Bordelaise sauce, will be the perfect centerpiece for an intimate dinner party or Sunday supper.
For the Roast:
For the Bordelaise Sauce:
- Preheat oven to 425°F. Dry the roast with paper towels. Rub the roast all over with olive oil, and season generously with coarse salt and freshly ground pepper. Roast for about 25 minutes for medium-rare.
- While the roast is in the oven, melt the butter in a heavy skillet and sauté the onion until transparent. Add the carrots and cook until soft.
- Place garlic, peppercorns, and bay leaf in cheesecloth bag. Add to pan along with 1 cup of beef broth. Boil until broth has been slightly reduced, about 10 minutes, then season with thyme and salt.
- Remove cheesecloth bag and put mixture through a coarse strainer. Return to pan.
- Meanwhile, dissolve flour in the other 1/4 cup of broth and add gradually to sauce. Stir constantly until sauce thickens, then add the wine. Reduce heat and allow to simmer until ready to serve, then sprinkle chopped parsley on top.
- Remove from oven and let rest for 10 minutes before carving. Transfer to a warmed serving platter. Serve with Bordelaise Sauce.