French-Style Beef Tenderloin
Center-cut beef tenderloin (chateaubriand) pressure-cooked in cream of onion soup, then served with a garlic, shallot and red wine reduction. Ready in about 25 minutes; serves 2.
🍳 Cook: 13 min
Nutrition
per per serving559
Calories
47.1g
Protein
19.6g
Carbs
33.3g
Fat
Ingredients
| 1 tablespoon | 15 ml | fresh tarragon |
| 1 cup | 240 ml | cream of onion soup |
| 1 | shallot, sliced | |
| — | kosher salt | |
| — | ground black pepper | |
| 1 pound | 455 g | center-cut beef tenderloin |
| 1 tablespoon | 15 ml | butter |
| 2 clove | garlic, finely minced | |
| 0.5 cup | 120 ml | red wine |
Instructions
357. French-Style Beef Tenderloin (Ready in about 25 minutes | Servings 2)
Per serving: 559 Calories; 33.3g Fat; 19.6g Carbs; 47.1g Protein; 5.3g Sugars
- Add the beef and cream of onion soup to a lightly greased inner pot.
- Secure the lid. Choose the "Manual" mode and cook for 13 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Press the "Sauté" button to preheat your Instant Pot. Melt the butter and cook the shallots until tender or about 3 minutes.
- Then, stir in the garlic; cook an additional 30 seconds or so.
- Pour the wine into the inner pot, scraping up all the browned bits on the bottom of the pan. Add the salt, pepper, and tarragon.
- Continue boiling the sauce until it reduces by half. Serve the sliced chateaubriand with the wine sauce and enjoy!