Throw together a gourmet meal in no time with this super simple, pan seared Chateaubriand Steak recipe! If you haven't tried our Chateaubriand Steak yet, you are in for a treat.  These remarkable steaks are hand-selected and cut from the eye of the rib, renowned as the most tender kosher cut! 

Ingredients:

2 KOL Foods Chateaubriand Steaks

1/2 cup KOL Foods Beef Bone Broth

1 medium shallot, minced

1 tablespoon fresh parsley, finely chopped

2 tablespoons unsalted plant-based butter

3 sprigs fresh thyme

3/4 cup full-bodied dry red wine

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon neutral oil, such as safflower

Directions:

     Pan-fry the meat:

1. Season the beef with 2 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
2. Fit a wire rack inside a rimmed baking sheet. Heat 1 tablespoon of oil in a large cast-iron skillet or frying pan over medium-high heat until shimmering. Add the chateaubriand steak and cook, turning every few minutes, until the outside is evenly browned and the instant-read thermometer inserted registers 115°F for medium-rare or 125°F for medium.
3. Transfer onto the rack and cover lightly with foil. Set aside the pan without cleaning it; you will use it later to make the pan sauce.

*Remember that the steak will continue to cook when removed from the heat. This occurs as the exterior temperature of the steak releases heat inward, causing the internal temperature to rise.

1. Add 2 tablespoons unsalted plant-based butter to the reserved pan and melt over medium heat.
2. Add 1 medium minced shallot with 3 fresh thyme sprigs and cook until the shallots are softened 1 to 2 minutes.
3. Pour in 3/4 cup dry red wine and scrape up any stuck bits on the bottom of the pan with a wooden spoon. Simmer until slightly reduced, 3 to 4 minutes.
4. Add 1/2 cup beef broth and stir to combine. Simmer until reduced, 3 to 4 minutes more.
5. Remove from heat and pour through a fine-mesh strainer into a serving bowl.
6. Garnish with 1 tablespoon of chopped parsley and serve with the pan sauce.