Tenderloin Steak Chateaubriand with Chateau potatoes
Tenderloin Steak Chateaubriand with Chateau potatoes is simple enough for a TV dinner for two, but also impressive enough for a dinner party with friends. There is something about a two ingredient dish that makes steak really stand out. Check out the full recipe by Singapore foodie Lorin Cooks @sheeatsshecooks.
Ingredients
Tenderloin Steak Chateaubriand with Chateau potatoes
- 400g The Meat Club eye fillet
- Chateau Potatoes
- 4 Tbs Butter
- 1 Pound potatoes (peeled & cut into small ovals)
- 1 shallot, finely chopped
- 1/2 cup red wine (dry)
- 1/2 cup demi-glace
- 1Tbs tarragon
- Salt and pepper to taste
Preparation
1. Melt the butter and olive oil together in the large skillet over medium high heat
2. Season the beef with salt & pepper to taste
3. Place the meat on the pan and do not move it for 3 minutes
4. Turn the tenderloin onto its other side and brown for 3 more minutes
5. Place the tenderloin onto a tray to rest covered for 5 minutes
6. On the same pan place the chopped shallot and saute until softened
7. Pour the wine into the skillet and bring the sauce to a boil, scraping the browned bits on the bottom of the pan
8. Continue boiling until the sauce reduces by half
9. Add the demi-glace to the sauce and boil the mixture for a minute until thickened
10. Slice the tenderloin and serve immediately with the sauce and potatoes.
