6⃣ Deglaze and Reduce. Add red wine, scraping the browned bits from the bottom of the pan.. Let simmer and reduce by half, about 5–7 minutes.. 7⃣ Add Stock & Herbs. Pour in the beef stock ...

Chateaubriand (pronounced shaa-tow-bree-aand) refers to a larger cut of meat that is the most center part of a beef tenderloin. Meant to serve at least two people, it has a high price tag because ...

A chateaubriand cut beef tenderloin wit kale salad, shot Monday, October 28, 2013 at the home of Anne Greer McCann in far north Dallas. On the right is a steakhouse salad made with the traimmings ...

4 to 4 and 1/2 pounds beef tenderloin, trimmed (with the thin tail end folded to equalize the thickness) and tied at 1 and 1/2-inch intervals Instructions Portobello-bacon sauce ...

You might see many recipes that fold the narrow, tapered end underneath the tenderloin. I’ve never had great results doing that. I cut off the tapered end and cook it separately or freeze it.

You might see many recipes that fold the narrow, tapered end underneath the tenderloin. I’ve never had great results doing that. I cut off the tapered end and cook it separately or freeze it.

Rub mixture all over beef; place on a wire rack set inside a large rimmed baking sheet. Let stand at room temperature 1 hour. Preheat oven to 450°F with oven rack in top third of oven.