Originally Posted by Essiebunny
I received a 2 pound chateaubriand as a gift. How do I prepare it and what do I serve with it?
There will be 4 of us eating.
Congratulations, Essie! What a fabulous gift! That's a lot of meat for four people, unless you're feeding the backfield of the Chicago Bears, tho...
I would agree with the suggestion to sear it on both sides and finish it in a hot oven to 125... I'd only season it with grey sea salt and freshly ground black pepper, and my preferred sauce is Marchand de Vin, also known as Wine Merchant's Sauce. I hope you have a couple of bottles of great Bordeaux to go with that outrageous piece of meat!
Wine Merchant’s Sauce:
1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
¾ cup dry red wine (such as Côtes du Rhône or Zinfandel)
another ½ cup of the wine
3 tablespoons additional butter
freshly ground pepper and sea salt to taste
1. Pour off the fat from the pan, but do not wash it. The particles of caramelized meat juices adhering to the pan will contribute to the success of your sauce.
2. Add 1 tablespoon butter and the shallots to the hot pan. Sauté the shallots over low heat for about 3 minutes, then pour in the red wine. Raise the heat and cook until the wine is reduced to almost a syrup. Add the ½ cup wine, and reduce again. This time, leave a little more juice (about 1/3 cup in all). Remove the pan from the heat and stir in the remaining butter, 1 tablespoon at a time, until it is absorbed and the sauce is thickened. Add freshly ground pepper and taste before adding salt. It may very well be salty enough.
3. To serve, arrange the meat on hot plates. Stir into the sauce any juices that have accumulated on the plate during the meat¹s rest. Nap the meat with the sauce, sprinkle with the finely chopped parsley, and serve.