Pan-Roasted Chateaubriand with Green Peppercorn Bordelaise

To prepare the beef, preheat an oven to 225°F (110°C). Set a wire rack on a baking sheet.

Rub the beef tenderloin with 1 Tbs. salt, 1 Tbs. black pepper and the olive oil. Place the tenderloin on the rack-lined baking sheet. Roast the tenderloin until an instant-read thermometer inserted into the center of the meat registers 115°F (46°C), 45 minutes to 1 hour.

Remove the tenderloin from the oven. In a large cast-iron skillet over medium-high heat, warm 2 to 3 Tbs. olive oil until it begins to shimmer and smoke. Add the beef and sear on all sides until the exterior is browned and crisp, flipping over halfway through, about 5 minutes, or until the instant-read thermometer registers 125° to 130°F (52° to 54°C).

Transfer the tenderloin to a carving board and let rest for about 10 minutes before slicing.

Meanwhile, make the sauce: In a medium sauté pan over medium heat, warm the olive oil until it begins to shimmer and smoke. Add the shallots and thyme and cook, stirring occasionally, until the shallots turn translucent, about 2 minutes. Deglaze with the Cognac and burn off the alcohol, about 1 minute. Whisk in the demi-glace, 1 cup water, stock, cream, mustard and honey and bring to a simmer, then cook for 5 minutes.

Pour the sauce through a small strainer into a small saucepan and discard the shallots and thyme. Add the green peppercorns and reserved brine and bring to a simmer once more over medium heat until the sauce coats the back of a spoon, 2 to 3 minutes. Season to taste with salt. Serve the sauce warm with the tenderloin. Serves 4.

Courtesy of Tyler Florence, Chef, Author and Television Host