Oven-Roasted Chateaubriand With Green Peppercorn-Mushroom Ragù
by Johnny Loua, Chef, Seattle, Washington
- 2 (32-ounce) Certified Piedmontese beef tenderloin roasts
- 2 tablespoons sea salt
- 3 tablespoons chopped fresh mixed fresh herbs (such as thyme, rosemary, parsley)
- ¼ cup olive oil
- 1 teaspoon black pepper
In a small bowl, combine the herbs, salt, and pepper. Season the tenderloins with the herb mixture and set aside. In a large, hot skillet pan, add olive oil and sear tenderloins to an even brown color on all sides, then set aside while you prepare the Green Peppercorn-Mushroom Ragù (recipe follows).
Green Peppercorn-Mushroom Ragù
- ¼ cup olive oil
- 1 cup minced shallots
- 2 tablespoons garlic
- 2 pounds assorted mushrooms
- 1 tablespoon finely chopped fresh thyme
- ½ cup crushed green peppercorns*
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cups red wine
- 1 cup beef stock
- 1 teaspoon salt
- ½ teaspoon pepper
- *Green peppercorns have a milder, slightly more complex flavor compared to most other peppercorns. They can be purchased dried or preserved in brine in specialty markets, Asian grocers, and online.
Preheat the oven to 370°F.
In a large pot, heat olive oil and sauté the minced shallot and garlic until translucent. Add mushrooms, fresh thyme, and peppercorns. Stir in tomato paste and Worcestershire sauce, then add the red wine to deglaze the pot. Add beef stock and season with salt and pepper. Bring to a boil and transfer into a baking dish. Place the tenderloins on top of the sauce and roast in the oven until preferred internal temperature (120°F to 125°F for medium-rare, or about 20 minutes).
Remove the beef from the oven and transfer to a wooden carving board. Let rest, loosely covered, for about 5 minutes before slicing. (The temperature of the beef will continue to rise about another 5 degrees.)
Slice the filet into ½-inch slices and serve warm with the sauce spooned over and around the slices.