CHATEAUBRIAND

Makes: 4 to 6 servings

2 pounds chateaubriand roast (center-cut beef tenderloin)

2 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper 1 tablespoon neutral oil, such as canola or safflower

1 medium shallot

2 sprigs fresh parsley

2 tablespoons unsalted butter

3 sprigs fresh thyme

¾ cup full-bodied dry red wine

½ cup beef or veal demi-glace (see note)

Prepare the meat: 1. Arrange

a rack in the middle of the oven and heat the oven to 400 degrees. Let 2 pounds chateaubriand sit at room temperature while the oven heats.

Roast the meat: 1. Season

beef all over with 2 ½ teaspoons kosher salt and 1 teaspoon black pepper.

2. Fit a wire rack inside a rimmed baking sheet. Heat 1 tablespoon neutral oil in a large cast-iron skillet or frying pan over mediumhigh heat until shimmering. Add the beef and cook, turning every few minutes, until the outside is evenly browned, 8 to 12 minutes total. Transfer onto the rack. Set aside the pan without cleaning it; you will use it to make the pan sauce later.

3. Roast the beef until an instant-read thermometer inserted into the thickest part registers 115 degrees for medium-rare or 125 degrees for medium, 18 to 22 minutes. It’s helpful to start checking the meat early, after about 16 minutes, and check in more than one part of the roast. Remove from the oven, tent loosely with aluminum foil and let rest for 10 minutes.

Make the pan sauce:

1. Mince 1 medium shallot. Pick the leaves from 2 sprigs fresh parsley and finely chop until you have 1 tablespoon.

2. Add 2 tablespoons unsalted butter to the reserved pan and melt over medium heat. Add the shallots with 3 fresh thyme sprigs and cook until the shallots are softened, 1 to 2 minutes. Pour in ¾ cup dry red wine and scrape up any stuck bits on the bottom of the pan with a wooden spoon.

3. Simmer until slightly reduced, 3 to 4 minutes. Add ½ cup demi-glace and stir to combine. Simmer until slightly reduced, 3 to 4 minutes more. Remove from heat and pour through fine-mesh strainer into serving bowl.

4. Remove any butcher’s twine from the roast if needed and cut crosswise into ½-inch-thick slices. Garnish with the parsley and serve with the pan sauce.

Note: Measure and prep all your ingredients before you start cooking to ensure success. Timing is everything here, and the sauce comes together quickly. Resting the meat for 10 minutes is very important. This helps the juices redistribute and stay in your meat once you cut into it. You can substitute 1 fresh rosemary sprig for the thyme sprigs. You can substitute 1 cup high-quality beef stock or beef bone broth for the demi-glace and simmer until it’s reduced by half.

Storage: Refrigerate leftover beef and sauce in separate airtight containers for up to four days.