{"id":1468,"date":"2015-08-19T16:30:13","date_gmt":"2015-08-19T16:30:13","guid":{"rendered":"https:\/\/premiermeatcompany.com\/new?p=1468"},"modified":"2015-08-19T16:30:13","modified_gmt":"2015-08-19T16:30:13","slug":"classic-chateaubriand","status":"publish","type":"post","link":"https:\/\/premiermeatcompany.com\/new\/classic-chateaubriand\/","title":{"rendered":"Classic Chateaubriand"},"content":{"rendered":"

This loin cut was once prepared for diplomats by personal chefs is now available right to your door. And in case your weren’t sure what to do with it, here’s a classic preparation just for your and yours.
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Ingredients<\/strong>
\n4 tbsp olive oil
\n32oz center-cut beef tenderloin<\/em><\/a>
\nKosher salt and freshly ground pepper to taste
\n1 large shallot, peeled and chopped
\n\u00bd cup red wine
\n3 tbsp butter, chilled<\/p>\n

Directions<\/strong>
\nPreheat oven to 450\u00b0F<\/p>\n

In an ovenproof, heavy bottomed frying pan, preferably cast iron, heat the olive oil over high heat until hot but not smoking.<\/p>\n

Season the meat heavily with salt and pepper (don\u2019t be shy), then brown it in the pan on all sides to form a nice crusted sear.
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Transfer the pan to the oven and roast until the meat internal temperature reaches 130\u00b0F for rare about 10 to 15 minutes, 135\u00b0F for medium rare, an additional 5 mins. Remove the pan from the oven.<\/p>\n

Transfer the meat to a cutting board and tent in with foil to rest, as you make your sauce.<\/p>\n

Pour all but a thin film of fat from the pan. Add shallots and saut\u00e9 it over medium-low heat until golden, 2 to 3 mins. Add the wine and raise the heat to high, scraping up any brown bits from the pan. When the sauce is syrupy, about 5 mins, turn the heat off and whisk in the butter. Makes a rich flavorful sauce to drizzle on top of each serving.
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This loin cut was once prepared for diplomats by personal chefs is now available right to your door. And in case your weren’t sure what to do with it, here’s a classic preparation just for your and yours. Ingredients 4 tbsp olive oil 32oz center-cut beef tenderloin Kosher salt and freshly ground pepper to taste […]\n","protected":false},"author":2,"featured_media":1475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false},"categories":[41,44],"tags":[74,75,76,77,78,79,80,81],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts\/1468"}],"collection":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/comments?post=1468"}],"version-history":[{"count":0,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts\/1468\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/media?parent=1468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/categories?post=1468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/tags?post=1468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}