- 2-pound beef tenderloin roast
- Salt and pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1/4 cup cognac
- 1/2 cup beef broth
- 1/4 cup heavy cream
- Preheat the oven to 425°F.
- Season the beef tenderloin roast generously with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over high heat.
- Sear the beef on all sides until it is browned and crispy, about 2 minutes per side.
- Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature of the beef reaches 125°F for medium-rare.
- Remove the beef from the skillet and let it rest for 10 minutes.
- While the beef is resting, make the sauce. Melt the butter in the skillet over medium heat.
- Add the garlic and thyme and cook for 1-2 minutes, or until fragrant.
- Pour in the cognac and scrape up any browned bits from the bottom of the skillet.
- Add the beef broth and bring the mixture to a simmer.
- Cook for 5-10 minutes, or until the sauce has reduced by half.
- Stir in the heavy cream and continue to simmer until the sauce has thickened slightly.
- Slice the beef tenderloin roast and serve with the sauce.
Chateaubriand is a delicious and elegant dish that is perfect for a special occasion or dinner party. Serve it with roasted vegetables or a side salad for a complete meal. Enjoy!