Description:
Chateaubriand steak is a luxurious and tender cut of beef, known for its succulent texture and rich flavor. Typically served for special occasions, this center-cut tenderloin is the epitome of fine dining. Whether prepared on the stovetop or in the oven, cooking Chateaubriand involves simple techniques that allow the natural flavors of the meat to shine. Often served with a flavorful béarnaise sauce or red wine reduction, this elegant dish is sure to impress guests. Follow this recipe to create a melt-in-your-mouth Chateaubriand steak.
Chateaubriand Steak Recipe
Ingredients:
- 2 lb (900 g) center-cut beef tenderloin (Chateaubriand)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper
For the Sauce (optional):
- 1 cup red wine
- 2 tbsp shallots, finely chopped
- 1 tbsp unsalted butter
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions:
1. Prepare the Meat
- Remove the Chateaubriand from the fridge and let it come to room temperature for about 30 minutes.
- Preheat your oven to 400°F (200°C).
2. Sear the Steak
- Season the tenderloin generously with salt and pepper.
- Heat the olive oil in a heavy oven-safe skillet over high heat.
- Once hot, sear the Chateaubriand for about 3-4 minutes on each side, ensuring a golden-brown crust forms.
- Add the butter, garlic, thyme, and rosemary to the pan during the last minute of searing, allowing the butter to melt and infuse the steak with flavor.
3. Roast in the Oven
- Transfer the skillet with the steak to the preheated oven.
- Roast for 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. (Adjust the cooking time for your preferred doneness.)
4. Rest the Steak
- Remove the steak from the oven and let it rest for 10 minutes before slicing.
5. Make the Sauce (optional)
- While the steak rests, pour the red wine into the skillet and cook over medium heat to deglaze the pan, scraping up any browned bits.
- Add the chopped shallots and cook for about 2-3 minutes until softened.
- Stir in the balsamic vinegar and cook until the sauce thickens, about 5 minutes.
- Finish by whisking in the butter and season with salt and pepper to taste.
6. Serve and Enjoy
- Slice the Chateaubriand into thick pieces and serve with the red wine sauce or a béarnaise sauce.
- Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.