Chateaubriand With Chateau Sauce

• 1 center-cut fillet of beef, about 1 1/4 pounds and about 7 inches long
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon corn, peanut or other vegetable oil
• 1/4 cup finely chopped shallots
• 13 cup dry white wine
• 13 cup fresh or canned beef broth
• 1/4 teaspoon dried tarragon
• 2 tablespoons butter

1. Lay out a length of cheesecloth or a clean kitchen towel on a flat surface.
2. Stand the piece of meat vertically - like a pole - in the center of the cloth.
3. Press the top down with the hands to partly flatten.
4. Cover completely with the cloth.
5. Using a meat pounder or heavy skillet,pound meat until it is the shape of a large, thick patty about 1 1/2 inches thick and about 5 to 6 inches in diameter.
6. Sprinkle the meat with salt and pepper.
7. Heat the oil in a heavy skillet and add the meat.
8. Cook over moderately high heat about 5 minutes or until meat is browned and slightly charred on one side.
9. Turn the meat and cook 5 minutes.
10. Turn the meat once more and cook 3 minutes.
11. Transfer the meat to a warm platter and cover loosely with foil to keep warm.
12. Pour off the fat from the skillet and add the shallots.
13. Cook briefly, stirring, and add the wine.
14. Cook about 1 minute and add the broth and tarragon.
15. Add any juices that may have accumulated around the beef as it stands.
16. Cook about 3 minutes or until the sauce is reduced to about 1/3 cup.
17. Swirl in the butter.
18. Transfer the meat to a clean skillet and heat.
19. Strain the sauce over the meat and serve sliced on the bias with an equal portion of the sauce spooned over each serving.

center, salt, freshly ground pepper, corn, shallots, white wine, beef broth, tarragon, butter

Taken from cooking.nytimes.com/recipes/2654 (may not work)