chatêaubriand

w/ Burgundy Peppercorn

Ingredients:

 

2 tablespoons extra-virgin olive oil

1 (10-12ounce) center-cut beef tenderloin

Kosher salt and freshly ground pepper to taste

La Maison Signature Sauces Burgundy Peppercorn

Barringer Cabernet Sauvignon (optional)

How to Prepare:

• Preheat oven to 450ºF.
• In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
• Season the meat with salt and pepper, then brown it in the pan on all sides.
• Transfer the pan to the oven and roast until the meat's internal temperature reaches 130ºF (for rare), 10 to 15 minutes. Remove the pan from the oven.
• Transfer the meat to a cutting board and tent it with foil.  Let rest 10+ minutes.
• While the meat is roasting, place Burgundy Peppercorn sauce in pan and cook on medium-high heat, stirring often.
• Slice steak and place on warmed plates.  Ladle sauce over top and serve with a glass of Barringer Cabernet Sauvignon.