Description
Chateaubriand is a classic French main course featuring a tender center-cut beef tenderloin roast, perfectly seared and roasted to medium-rare. Enhanced with aromatic garlic and fresh herbs, it’s a sophisticated dish ideal for special occasions and holidays. Served with an optional rich red wine sauce, this recipe brings elegance and deep flavor to your dining table.
Ingredients
Scale
Beef and Seasoning
- 1 center-cut beef tenderloin roast (about 1.5 to 2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic (smashed)
- 4 sprigs fresh thyme or rosemary
- Kosher salt and black pepper to taste
Optional Red Wine Sauce
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons shallots (minced)
- 1 tablespoon butter
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the beef tenderloin dry with paper towels, then generously season all sides with kosher salt and black pepper to enhance flavor and create a good crust.
- Sear the Tenderloin: Heat olive oil in an oven-safe skillet over medium-high heat, preferably cast iron for even heat distribution. Sear the tenderloin for 2 to 3 minutes per side until it develops a beautiful brown crust all over.
- Add Aromatics and Butter: Add unsalted butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the pan. Tilt the pan and spoon the melted butter continuously over the meat for about one minute to infuse aroma and richness.
- Roast in Oven: Transfer the skillet carefully to the preheated oven. Roast the beef for 15 to 20 minutes, checking the internal temperature to reach 125°F (52°C) for medium-rare or 130°F (54°C) for medium doneness. Remove from oven once done.
- Rest the Meat: Let the beef rest for 10 minutes to retain juices and ensure tenderness before slicing.
- Make the Optional Red Wine Sauce: While the beef rests, place the skillet back on the stovetop over medium heat. Add minced shallots and sauté for 1 to 2 minutes until softened. Pour in the dry red wine and beef broth, scraping browned bits from the pan. Simmer until the liquid is reduced by half, then whisk in butter for a smooth, glossy finish.
- Serve: Slice the Chateaubriand into thick medallions and serve with the red wine sauce on the side for an elegant presentation.
Notes
- Chateaubriand is best served medium-rare to maintain its tender texture and juicy flavor.
- This dish is ideal for special occasions such as romantic dinners, holidays, or celebrations.
- Pair with roasted vegetables, creamy mashed potatoes, or a fresh green salad for a complete meal.
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
