Prep 10 mins
Cook 32 mins
This is a little lighter that traditional Chateaubriand in that I use light margarine instead of butter. I also use a more traditional sauce than the creamy béarnaise a lot more modern recipes call for, although I substitute cognac for the white wine used in traditional Sauce Chateaubriand.
- 16 ounces chateaubriand beef tenderloin or 16 ounces beef tenderloin
- 1 garlic clove, peeled and finely sliced
- 1 tablespoon olive oil
- 1 teaspoon light margarine
- 1 small shallot, minced
- 1⁄3 cup beef broth
- 1 teaspoon cognac
- 2 tablespoons light margarine
- 2 teaspoons fresh parsley, chopped
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄8 teaspoon coarse sea salt
- Preheat oven to 425°F.
- In skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan.
- Place garlic slivers on top of roast/steaks.
- Roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130° F (medium rare) to 150°F (medium well). Place heated serving platter or cutting board and let rest 10-15 minutes before carving.
- Make sauce: melt 1 T margarine in skillet; add shallots; saute until softened.
- Add broth, stirring to scrape up any brown bits left in skillet. Bring to boil and cook until reduced to half.
- Add cognac and boil 45-60 seconds.
- Reduce heat to low and stir in remaining T margarine until melted.
- Stir in parsley and season to taste with additional salt and pepper if desired.
- Carve steaks into thin strips, spoon sauce over, and serve immediately.