Chateaubriand "How To Video" -- Lobel's Center Cut Beef Tenderloin Roast

Chateaubriand is a classic French dish that is sure to please everyone. I show how easy it is to make this dish and I also show how to make a delicious mushroom sauce to accompany it.

The Chateaubriand was provided by Lobel's of New York. Lobel's ships all meat fresh right to your door.
Please visit their site at http://www.lobels.com and check out their butcher shop section for the finest gourmet meats that you will ever taste! Tell them T-Roy Cooks sent you!! Thanks

Classic Chateaubriand Recipe

2 lb Chateaubriand Roast
1 Tbsp Olive Oil
1 Tbsp Truffle Salt
1 Tbsp Cracked Black Pepper
6 Tbsp Butter
2 Cloves Garlic (whole)
2 Cloves Garlic (minced)
1/2 Shallot (halved)
1/2 Shallot (minced)
2 Sprigs Fresh Thyme
1 tsp Fresh Thyme (minced)
1 Cup Beef Broth (divided)
2 Cups Baby Bella Mushrooms
1/2 Cup Cabernet Sauvignon (or your favorite Red Wine)
1/2 Cup Heavy Cream

Pan Roasting & Baking Chateaubriand:
Preheat oven to 375F.
Rinse and pat dry your roast.
Rub roast with olive oil, then sprinkle on salt & pepper.
Melt 3 Tbsp of butter in oven proof skillet over high heat.
Pan roast the Chateaubriand for 1 1/2 minutes per side. After browning roast, add garlic, shallot, thyme sprigs, and 1/2 cup of beef broth.
Let cook over medium high heat until the thyme is fragrant, then place skillet into the oven.
Bake the Chateaubriand for 25 minutes for a medium doneness or 120F internal temp.
Remove the Chateaubriand from the pan, tent with foil loosely, and let rest for 15 minutes.

Mushroom Sauce:
Place the skillet with drippings back onto the stove over medium-high heat. Remove thyme and garlic and set them aside.
Stir in the remaining 3 Tbsp of butter and melt.
Add mushrooms to pan stirring frequently for 5 minutes.
Stir in minced garlic and minced shallot and cook 2 minutes.
Add red wine and let sauce reduce by 1/3rd (2-3 mins).
Add 1/2 cup beef broth and reduce again by 1/3rd (3 mins).
Add heavy cream and add in reserved roasted whole garlic cloves.
Continue cooking sauce until thickened (4-5 mins).
Once thickened, stir in minced thyme, salt & pepper to taste and cook 1 additional minute.
Remove sauce from heat and spoon sauce over sliced Chateaubriand.
Enjoy!!!

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Products used in this video:

Demeyere Proline 5-Star 11" Frying Pan
http://amzn.to/1wP7LJc

Wüsthof Classic Steak Knife Set, 4-Piece
http://amzn.to/13jFxMZ

Wusthof Classic 10-Inch Long Slicer
http://amzn.to/13z0vHG

Canon G30 used to shoot this video:
http://amzn.to/1Hzvci0

"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/