Châteaubriand

Directions

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