Chateaubriand, Red Wine and Virgin Island Spiced Salt


Ingredients 

  • 700g beef tenderloin
  • 2 tablespoons Virgin Islands Spiced Salt
  • 2 tablespoons olive oil
  • 3 tablespoons minced shallots
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sugar
  • 1 cup red wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley

Method

1. Cook the beef tenderloin: Preheat oven to 200 degrees C. Coat the beef tenderloin with Virgin Islands Spiced Salt. In an oven-safe pan, heat olive oil over medium-high heat. Sear the beef on all sides for 2-3 minutes per side. Transfer the pan with the beef to the preheated oven and roast for approximately 15 minutes for rare, or 20-25 minutes for medium-rare.

2. Let the beef rest: Place the tenderloin on a cutting board, cover gently with foil, and let rest for about 10 minutes. 

3. Make the Jus: Heat the skillet with the drippings over medium heat, adding olive oil if necessary. Cook the minced shallots until soft. Stir in mustard, sugar, and red wine, then simmer until the sauce thickens and reduces by half. Remove from heat and whisk in the butter.

4. Slice and season the beef tenderloin: Slice the tenderloin and season with additional  Virgin Islands Spiced Salt. Serve drizzled with the red wine shallot reduction sauce and garnish with fresh parsley.