Châteaubriand

Gluten Free
Health score
6%
Châteaubriand
30 min.
2
284kcal

Suggestions


Indulge in the luxurious taste of Châteaubriand, a classic dish that promises to impress your dinner guests while being surprisingly easy to prepare. With its tender, juicy center-cut beef tenderloin, this gluten-free masterpiece is perfect for a special occasion or a delightful weeknight dinner. The rich flavor and elegant presentation will elevate any meal, making it a standout main course for both lunch and dinner.

Cooking this dish only takes about 30 minutes, allowing you to savor gourmet flavors without spending all day in the kitchen. The beef is beautifully seasoned and seared to perfection, then roasted to a perfect rare temperature that retains all the juices and flavors. Complemented by a luscious red wine reduction sauce infused with shallots, each bite of Châteaubriand is a celebration of rich, sumptuous flavor that pairs wonderfully with your favorite side dishes.

Whether you are entertaining friends or simply treating yourself, Châteaubriand promises a delightful culinary experience. So gather your ingredients, preheat your oven, and prepare to enjoy a meal that is not only satisfying but also a feast for the senses. Get ready to captivate your palate with this exquisite dish!

Ingredients

  • 10 ounce frangelico 
  • servings salt and pepper freshly ground to taste
  • tablespoons olive oil extra virgin extra-virgin
  • 0.5 cup red wine (whatever you're drinking)
  • large shallots peeled chopped
  • tablespoons butter unsalted chilled

Equipment

  • frying pan
  • oven
  • whisk
  • aluminum foil
  • cutting board

Directions

  1. Preheat oven to 450°F.
  2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
  3. Season the meat with salt and pepper, then brown it in the pan on all sides.
  4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes.
  5. Remove the pan from the oven.
  6. Transfer the meat to a cutting board and tent it with foil.
  7. Pour all but a thin film of fat from the pan.
  8. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
  9. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
  10. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
  11. Carve the meat in thick slices and drizzle with the pan sauce.

Nutrition Facts

Calories284kcal
Protein0.77%
Fat93.23%
Carbs6%

Properties

Glycemic Index
22.5
Glycemic Load
0.74
Inflammation Score
-5
Nutrition Score
2.8947826299978%

Flavonoids

Cyanidin
0.11mg
Petunidin
1.19mg
Delphinidin
1.21mg
Malvidin
8.3mg
Peonidin
0.75mg
Catechin
4.28mg
Epigallocatechin
0.04mg
Epicatechin
2.27mg
Epicatechin 3-gallate
0.01mg
Hesperetin
0.38mg
Naringenin
1.06mg
Apigenin
0.09mg
Luteolin
0.04mg
Isorhamnetin
0.01mg
Kaempferol
0.05mg
Myricetin
0.25mg
Quercetin
0.62mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:284.14kcal
14.21%
Fat:25.37g
39.03%
Saturated Fat:9.13g
57.04%
Carbohydrates:3.67g
1.22%
Net Carbohydrates:3.27g
1.19%
Sugar:1.36g
1.52%
Cholesterol:30.1mg
10.03%
Sodium:199.51mg
8.67%
Alcohol:6.36g
100%
Alcohol %:3.32%
100%
Protein:0.47g
0.95%
Vitamin E:2.35mg
15.64%
Vitamin K:9.75µg
9.28%
Vitamin A:351.56IU
7.03%
Manganese:0.12mg
5.84%
Vitamin B6:0.08mg
3.89%
Potassium:121.49mg
3.47%
Iron:0.51mg
2.83%
Magnesium:10.11mg
2.53%
Phosphorus:24.66mg
2.47%
Fiber:0.4g
1.6%
Vitamin B2:0.03mg
1.52%
Vitamin D:0.21µg
1.4%
Folate:5.27µg
1.32%
Calcium:13.05mg
1.3%
Vitamin C:1mg
1.21%
Source:Epicurious