Chateaubriand

Name: Chateaubriand
Prep time: 10 min
Total time: 2 h 30 min
Yield: 4 - 8 serving(s)
Ingredients: 1 1/2-2 ½ lb. Chateaubriand cut, or center cut of beef tenderloin, tied with butcher’s twine at 2” intervals; 1 tbsp. kosher salt; 4 tbsp. butter, softened, divided; 1 tsp. vegetable oil, or other neutral oil; 1 large shallot, minced; 1 c. red wine; 1 c. low-sodium chicken broth; 1 tsp. brown sugar (optional); 6 tbsp. unsalted butter, cut into 6 pieces, chilled; 1 tsp. fresh rosemary or thyme, chopped; 1 tsp. lemon juice; Kosher salt; Freshly ground black pepper

By Stacey BallisUpdated: Feb 11, 2022

Be the first to review!

Jump to recipe

preview for Chateaubriand Will Make You A Legend At Your Next Dinner Party

Chateaubriand is one of those showstopper dishes for any home cook to master. A simple preparation with a serious wow factor, it takes the concept of roast beef to elegant heights that will elevate any dinner party to the stuff of legends.

In this recipe, a longer, gentler cook helps to create that soft texture that’s the hallmark of the tenderloin, while preventing the exterior from turning gray or toughening. Although restaurants tend to make Chateaubriand as a dish for two, it is just as easy to cook it for four. If you want to serve more people, make several smaller roasts to ensure you are getting the premium center cut. If you are not comfortable tying the roast, ask your butcher to tie it for you.

You will notice that unlike most roasts, you are not searing the meat in a screaming-hot pan. Chateaubriand is all about texture, so while the roast will get a light bronzing while in the oven, you will not have that deep mahogany that you see in similar dishes.

A great sauce, such as a shallot-red wine reduction (below), a compound butter, or a bright, herby salsa verde are worthy accompaniments.

Advertisement - Continue Reading Below

Yields:: 4 - 8 serving(s)
Prep Time:: 10 mins
Total Time:: 2 hrs 30 mins

Ingredients

1 1/2-2 ½ lb. Chateaubriand cut, or center cut of beef tenderloin, tied with butcher’s twine at 2” intervals
1 tbsp.
kosher salt
4 tbsp.
butter, softened, divided

FOR THE SHALLOT-RED WINE SAUCE

1 tsp.
vegetable oil, or other neutral oil
1
large shallot, minced
1 c.
red wine
1 c.
low-sodium chicken broth
1 tsp.
brown sugar (optional)
6 tbsp.
unsalted butter, cut into 6 pieces, chilled
1 tsp.
fresh rosemary or thyme, chopped
1 tsp.
lemon juice
Kosher salt
Freshly ground black pepper

Directions

1. Step 1For the roast: Season the roast all over with salt, and set on a rack over a sheet pan. Refrigerate, uncovered, for a minimum of 1 to 2 hours. (Chilling the roast will allow the salt to begin to penetrate and prevent the roast from cooking too quickly. It will also deeply season the meat. You can also do this in the morning on the day you want to cook it; up to 8 hours is fine.)
2. Step 2Adjust an oven rack to center position and preheat the oven to 250°.
3. Step 3Remove the roast from the fridge and brush it all over with 2 tablespoons of the butter. Place the roast (still on the rack) in the oven and cook for about 60 to 90 minutes. If your oven has hot spots, rotate your pan every 30 minutes. After the meat has been in the oven for 45 minutes, measure the internal temperature: Insert a meat thermometer into the center of the roast from one end and push it in so that the tip of the thermometer will hit the middle of the meat.
4. Step 4Keep cooking until you reach an internal temperature of 120° for rare, 125° for medium rare, or 130° for medium.
5. Step 5Meanwhile, make the shallot-wine sauce: In a skillet or saucepan, heat the oil over medium heat. Cook the shallots until softened and not brown, about 3 minutes.
6. Step 6Add the wine and cook over medium heat until it has reduced to about ¼ cup. Add the broth and sugar if using, and reduce by half.
7. Step 7 Remove from heat and immediately whisk in butter, 1 piece at a time, until the sauce is glossy.
8. Step 8 Season with lemon juice and salt and pepper to taste. Set aside.
9. Step 9Remove the roast from the oven, brush all over with the reserved butter, tent with foil, and let rest for 20 to 30 minutes.
10. Step 10Slice into ½” slices. Re-warm the shallot red-wine sauce, and spoon over the sliced steaks.