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How To Make Chateaubriand

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How To Make Chateaubriand
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Chateaubriand recipe. Cut from the succulent tenderloin of beef, Chateaubriand is a classic French preparation for mouth-watering steak. Serve it with a Béarnaise sauce. Enlarge Chateaubriand recipe. Cut from the succulent tenderloin of beef, Chateaubriand is a classic French preparation for mouth-watering steak. Serve it with a Béarnaise sauce.
Serves:
3
Preparation Time:
5 minutes
Cooking Time:
20 minutes
Total Time:
25 minutes
Oven Temperature:
220° c  -  430° f

Step 1: You will need:

  • 500 g centre-cut beef tenderloin
  • 4 tbsp olive oil
  • 25 g butter
  • a few sprigs of thyme
  • 4 garlic cloves, skin on
  • salt and pepper
  • 1 frying pan
  • 1 set of tongs
  • 1 cutting board
  • 1 knife
  • 1 tray
  • 1 spoon

Step 2: Preheat the oven

Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3: Season the beef

Start by rubbing olive oil firmly into and all over the meat and season generously with salt and pepper. It's important that the beef is well coated.

Step 4: Sear the beef

Place frying pan over a high heat and add the oil. When the oil is hot place the beef into the pan. Allow each side to sear for about 1 to 1.5 minutes.

It's good to have the meat sitting out at room temperature before cooking it. This will result in a medium-rare beef. Adjust the oven time, depending on your preferences!

Step 5: Cook the beef

Add the butter, thyme and the garlic to the pan. Allow it to warm through. Put the pan into the oven and let it cook for 8 minutes. Every 2 minutes baste the beef all over with the juices. And turn the beef over to ensure even cooking on all sides. .

Step 6: Remove and rest

When the meat has been cooked as you desire, remove the pan from the oven. Place a inverted spoon on the tray. Using the tongs, place the beef on top of the spoon to rest, so that there is a circulation of air around it. Let it sit for a few minutes.

Step 7: Serve

Your Chateaubriand is almost ready for the table. Just slice it across the grain and season it with salt and pepper. Chateaubriand goes very well with a rich, Béarnaise Sauce, which is also found on our website.
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Tips & Comments
  1. kaiti50

    Very good. Thanks. One of my sons and I are ridiculous carnivores so we opted for 7 minutes so we didn't overcook the chateaubriand. I usually use a meat thermometer to make sure I don't overdo the meat. 7 minutes as you describe gives a perfect rare chateaubriand. As you say, the meat melts in the mouth. It is such an expensive dish that you don't want to mess this recipe up.

  2. engarde

    every time i cook butter on high heat, despite the oil, it goes dark ie burnt. Bad juju. I know oil is meant to stop it burning, but i just cant seem to master butter and heat??

  3. Anonymous

    i'm glad i find your site i'll tell everyone that like to cook

  4. Anonymous

    Salt and Pepper... Salt and Pepper... too much of both, in most of the recipes on this site. Otherwise, I like it alot.

  5. Anonymous

    great presentation, john

  6. Anonymous

    Brilliant! Thanks for the help. It worked really well when I prepared Chateaubriand for 9 on Christmas day

  7. nu1234

    why dont you rest the meat in the pan? resting like that wont let it reabsorb the lost juices.

  8. Anonymous

    excellent