chatêaubriand
w/ Burgundy Peppercorn
ACTIVE TIME:
COOK TIME:
SERVES:
15 mins
15 mins
2 - 6
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.