We have an advertising relationship with some of the stores we link to on this site. Your prices are not affected!

Printer-friendly versionPrinter-friendly version

Name of Event

Bastille Day - France

Cuisine From



Traditional French recipe in a shallot & wine sauce - simple but very tasty


Yield 2-3 servings
Preparation time 10 - 15 mins + preheating oven
Cooking time 35 mins
Main Ingredient Beef


1 centre cut beef tenderloin (approx. 1lb.)

2 tablespoons butter

2 tablespoons olive oil


Ground black pepper

1 shallot, finely chopped

1/2 cup dry red wine

1/2 cup demi-glace (optional but important -  a good quality home made beef gravy could be substituted)

1 tablespoon butter, softened

2 teaspoons dried tarragon (1 tablespoon fresh)


1 Preheat oven to 375 F ( 190 C  )

2 Season the beef with salt & pepper to taste

3 Melt the butter & oil in a large pan/skillet over a medium high heat until bubbly

4 Add the beef to the pan and brown on each side for approximately 3 minutes each side - only turning each side once. Set aside pan.

5 Place the beef in a roasting pan and cook for 15 mins- medium rare, 20 mins - medium and 23 mins for medium well done

6 Rest the beef for 15 minutes (untouched) on a warmed platter covered by  foil

7 While the beef is resting, sauté the chopped shallot in left over pan juices until soft, add wine and bring to boil mixing in the browned bits left over from browning the beef

8 Continue until liquid is reduced by half. Add the demi-glace to the sauce until the mixture it becomes slightly thick.

9 Remove the sauce from heat & stir in tarragon & softened butter

10 Serve the Chateaubriand, sliced diagonally with the wine sauce and mashed or baked potatoes