Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus
Recipe by Omaha Steaks Executive Chef David Rose Prep time: 15 minutes Cook time: about 90 minutes
Chateaubriand:
1 Omaha Steaks Chateaubriand (2-4 pounds)
kosher salt ground black pepper
1/4 cup grapeseed oil
Red Wine Gravy:
Reserved Chateaubriand juices
1 medium shallot, small diced
2 garlic cloves, minced
1 1 / 2 cups red wine
4 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
2 1/2 cups water
2 beef bouillon cubes
1 tablespoon stone ground mustard
kosher salt, to taste
ground black pepper, to taste
Lemon-Garlic Asparagus:
1/4 cup olive oil
1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
1 pinch kosher salt, plus additional, to taste, divided
1 pinch ground black pepper, plus additional, to taste, divided
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 lemon, juice only
2 tablespoons unsalted butter
To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
Preheat oven to 250 F.
In large cast-iron pan, bring grapeseed oil to high heat. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
Rest chateaubriand 15-20 minutes. Slice to desired thickness.
To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
Serve chateaubriand with lemon-garlic asparagus and red wine gravy.