Masterchef Red Wine Reduction Beef

Ingredients

• 2 lbs Beef Tenderloin Center-Cut (Chateaubriand)
• 2 cups Veal Bone Marrow Broth (highly reduced)
• 750 ml Full-bodied Red Wine (Cabernet or Bordeaux)
• 4 oz Cold Unsalted European Butter (cubed)
• 3 tbsp Shallots (finely minced)
• 4 stems Fresh Thyme Sprigs
• 1 tsp Whole Black Peppercorns
• 2 large Egg Whites (for clarification raft)
• 2 tbsp Grapeseed Oil
• 1 pinch Maldon Sea Salt

Instructions

1. 1

   Temper the beef at room temperature for 45 minutes; pat excessively dry with lint-free towels to ensure a perfect Maillard reaction.

2. 2

   In a heavy-bottomed copper saucepan, reduce the red wine with shallots, thyme, and peppercorns by 75% until a syrupy consistency is achieved.

3. 3

   Whisk the cold veal broth into the wine reduction; bring to a simmer and then clarify the liquid using an egg-white raft to remove all impurities.

4. 4

   Strain the clarified liquid through a chinois lined with a muslin cloth into a clean sauté pan and reduce further until the sauce coats the back of a spoon.

5. 5

   Sear the beef in a high-smoke-point oil in a cast-iron skillet, basting with a small knob of butter until the internal temperature reaches exactly 52 degrees Celsius.

6. 6

   Allow the beef to rest on a wire rack for a minimum of 10 minutes to allow the juices to redistribute through the muscle fibers.

7. 7

   Finish the sauce by performing 'monter au beurre', whisking in the remaining cold butter cubes one by one over low heat to create a glossy, emulsified sheen.

8. 8

   Carve the beef into thick medallions, season the exposed grain with Maldon salt, and nappe the clarified reduction over the center.