Chateaubriand a la Bouquetiere with Marchand de Vin Sauce

Name: Chateaubriand a la Bouquetiere with Marchand de Vin Sauce
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; 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

27 ingredients

26 steps

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
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

1

Preheat the oven to 350 degrees F.
2

Combine the vegetables, oil, ground black pepper, and salt in a baking dish, and toss to coat evenly.
3

Roast until the vegetables are tender, stirring occasionally, about 45 minutes.
4

Remove from the oven and cover to keep warm.
5

Increase the oven temperature to 425 degrees F.
6

Rub the olive oil evenly over the meat and season with the cracked black pepper and kosher salt.
7

Coat the meat evenly with the herbs, pressing firmly onto the meat.
8

Heat a large skillet over medium heat.
9

Add the meat and sear on all sides, 6 to 7 minutes.
10

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).
11

Remove from the oven and let rest for 5 minutes before serving.
12

To serve, cut into 4 thick slices and place 2 slices on each plate.
13

Arrange the vegetables around the meat, and serve with the sauce.
14

Season the meat evenly with 1/2 teaspoon each of the salt and pepper.
15

Heat the oil in a medium heavy pot over medium-high heat.
16

Add the meat and cook, stirring, until evenly browned, about 6 minutes.
17

Add the shallots and garlic and cook, stirring, until soft, about 1 minute.
18

Add the red wine and stir to deglaze the pan.
19

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.
20

Add the thyme veal stock and bring to a boil.
21

Reduce the heat to medium-low and simmer until reduced by half and the mixture coats the back of a spoon, about 1 hour.
22

Remove from the heat and strain through a fine mesh strainer, reserving the meat for another use.
23

Over low heat, add the butter, one piece at a time, whisking constantly to incorporate.
24

Remove form the heat and adjust seasoning, to taste.
25

Serve immediately.
26

Yield: 2 cups