French · Main · Medium
Chateaubriand
A thick center cut of beef tenderloin roasted whole and carved tableside, served with a rich bearnaise. Made for sharing.
The whole recipe in 60 seconds
Chateaubriand, in 5 ideas
- The center cut is uniform in thickness so it cooks evenly end to end
- A long rest is non negotiable for a roast this thick
- Searing before roasting builds the crust without overcooking the center
- Chateaubriand is traditionally served for two, but this size feeds four
- Bearnaise is classic, but a simple red wine jus is just as good
What you need
Ingredients
- 1 center cut beef tenderloin, about 2 lbs, tied
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp butter
- 2 shallots, minced
- 1/2 cup red wine
- 1 cup beef stock
- Bearnaise sauce, for serving
How to make it
Directions
- Bring the tenderloin to room temperature and rub with oil, salt, and pepper.
- Sear on all sides in a hot ovenproof skillet, about 2 minutes per side.
- Add butter and roast at 400 F for 20 to 25 minutes until 125 F internal for medium rare.
- Rest 15 minutes tented with foil.
- Deglaze the pan with wine and stock, reduce to a jus.
- Carve thick slices and serve with the jus and bearnaise.
Money saver. Buy the whole tenderloin when it goes on sale, cut it into chateaubriand and steaks yourself, and freeze what you do not use.