- 1 x 1#+ center cut piece of tenderloin
- Salt and Pepper, generously
- 2-3 T. oil
- - 0ptional pan sauce-
- 1 shallot, sliced thin
- 2 cloves garlic, smashed
- 1/2 C. red wine
- 2 T. butter
- Preheat the oven to 450 degrees.
- In a large cast iron pan, heat the oil smoking. While the oil is heating, season the tenderloin well with salt and pepper. Sear the tenderloin on all sides to form a very hard crust. When all sides are seared, transfer the pan to the oven and roast until cooked to your doneness of preference. About 10 minutes for rare, 20 minutes for medium well. Remove the pan from the oven, transfer the chateaubriand to a resting rack and tent with aluminuim foil for 10 minutes. If making a quick pan sauce, return the cast iron pan back to the stove and add the shallot and garlic. Cook until the aromatics are fragrant, deglaze the pan with the red wine and reduce by 2/3rd's. Remove the pan from the heat, let cool slightly and then add the butter to emulsify. Season with salt and pepper.
- After the tenderloin has had time to rest, transfer it to a nice cutting board to present it, and carve it table-side in front of your guests. Drizzle with the pan sauce or any other sauce.