Chateaubriand a la Bouquetiere with Marchand de Vin Sauce

Total Time:
2 hr 18 min
Prep:
1 hr 18 min
Cook:
1 hr

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 large carrot, peeled, trimmed and cut into 1-inch pieces
  • 1 large turnip, peeled, trimmed and cut into 1-inch pieces
  • 10 pearl onions, peeled and trimmed
  • 1 small zucchini, trimmed and cut into 1-inch pieces
  • 1 small yellow squash, trimmed and cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 center cut beef fillet roast, about 20 ounces
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1 teaspoon kosher salt
  • 3 tablespoons chopped fresh parsley leaves
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1 1/2 teaspoons chopped fresh rosemary leaves
  • Marchand de Vin Sauce, recipe follows
  • Marchand de Vin Sauce:
  • 1/2 pound meat from beef shanks or oxtails, cut into 1/2-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 1/4 cup roughly chopped shallots
  • 1/2 teaspoon chopped garlic
  • 1 cup dry red wine
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 4 cups reduced veal stock or demi-glace
  • 1 tablespoon cold unsalted butter, cut into pieces
Directions
  • Preheat the oven to 350 degrees F.

  • Combine the vegetables, oil, ground black pepper, and salt in a baking dish, and toss to coat evenly. Roast until the vegetables are tender, stirring occasionally, about 45 minutes. Remove from the oven and cover to keep warm.

  • Increase the oven temperature to 425 degrees F.

  • Rub the olive oil evenly over the meat and season with the cracked black pepper and kosher salt. Coat the meat evenly with the herbs, pressing firmly onto the meat.

  • Heat a large skillet over medium heat. Add the meat and sear on all sides, 6 to 7 minutes. Transfer to a roasting pan and roast to desired doneness, 20 to 22 minutes for medium-rare (125 degrees F on an instant-read thermometer). Remove from the oven and let rest for 5 minutes before serving.

  • To serve, cut into 4 thick slices and place 2 slices on each plate. Arrange the vegetables around the meat, and serve with the sauce.

Marchand de Vin Sauce:
  • Season the meat evenly with 1/2 teaspoon each of the salt and pepper.

  • Heat the oil in a medium heavy pot over medium-high heat. Add the meat and cook, stirring, until evenly browned, about 6 minutes. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the red wine and stir to deglaze the pan. Bring to a boil, add the bay leaf and remaining 1/2 teaspoon each of salt and pepper and cook until reduced to 1/4 cup in volume, about 10 minutes. Add the thyme veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half and the mixture coats the back of a spoon, about 1 hour.

  • Remove from the heat and strain through a fine mesh strainer, reserving the meat for another use. Over low heat, add the butter, one piece at a time, whisking constantly to incorporate. Remove form the heat and adjust seasoning, to taste. Serve immediately.

  • Yield: 2 cups


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