How to Make Chateaubriand

High maintenance, but very elegant. Perhaps on Valentine's Day... Serves 4.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Rosemary Sprigs For Garnish
• Cutting Boards
• Instant-read Meat Thermometers
• Kettles
• Plates
• Serving Platters
• Slotted Spoons
• Small Bowls
• 1 tsp. celery salt
• 2 slices bacon - chopped into 1 1/2-inch pieces
• 2 lb. center-cut beef tenderloin roast
• 2/3 c. dry red wines
• 1 1/2 tsp. minced fresh rosemary
• 1 red bell peppers - cut into 1/4-inch dice
• 1 1/3 c. beef or veal demiglace
• 1 tsp. coarsely crushed black pepper

1. Pat tenderloin dry. Rub with celery salt and pepper.
2. Cook bacon over moderate heat in a heavy kettle, stirring occasionally, until crisp. Transfer, using a slotted spoon, to a small bowl.
3. Pour off all but 1 tbsp. bacon fat.
4. Increase heat to medium-high and brown tenderloin on all sides. This should take about 5 minutes.
5. Transfer tenderloin to a plate and set aside.
6. Add wine, bacon and rosemary to kettle and boil 1 minute.
7. Put tenderloin back in the kettle and cook, just barely simmering, covered, for 25 minutes. Turn occasionally. An instant-read thermometer inserted 2 inches into the center of the meat should read 125 degrees F for medium-rare.
8. Transfer tenderloin to a cutting board and let stand 10 minutes.
9. While tenderloin rests, discard bacon from cooking liquid. Add bell pepper and demiglace. Boil over medium heat until reduced to 1 1/3 cups.
10. Cut tenderloin into 1/4-inch slices and arrange on a serving platter. Spoon some sauce over the meat and garnish with rosemary sprigs. Serve remaining sauce on the side.

Tips & Warnings

• Beef or veal demiglace is available at some supermarkets or in gourmet food stores.