Vegan Delights

Savor the Flavor of Nature

6 Must-Have Ingredients for Classic Chateaubriand

Description:

Chateaubriand is a luxurious French dish featuring a thick-cut beef tenderloin roasted to perfection and served with a rich sauce, often Béarnaise or red wine reduction. Originally named after the 19th-century French writer François-René de Chateaubriand, this dish is synonymous with fine dining and is ideal for special occasions. The meat is known for its buttery texture and incredible tenderness. Follow this step-by-step recipe to prepare the ultimate Chateaubriand steak at home.

Chateaubriand Recipe

Ingredients:

For the Steak:
  • 1 (16-24 oz) center-cut beef tenderloin (Chateaubriand cut)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, smashed
For the Red Wine Reduction Sauce:
  • 1 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1 cup red wine (such as Cabernet Sauvignon)
  • ½ cup beef broth
  • 1 tsp Dijon mustard
  • 1 tbsp heavy cream (optional)
  • Salt and black pepper, to taste

Instructions:

1. Prepare and Season the Steak
  1. Take the beef tenderloin out of the fridge 30 minutes before cooking to reach room temperature.
  2. Pat the steak dry and season generously with salt and black pepper on all sides.
2. Sear the Chateaubriand
  1. Heat olive oil in a cast-iron skillet over high heat.
  2. Sear the steak for about 3 minutes per side until golden brown.
  3. Lower the heat to medium, add butter, thyme, rosemary, and garlic. Baste the steak with melted butter for 2 minutes.
3. Roast to Perfection
  1. Transfer the skillet to a preheated oven at 375°F (190°C).
  2. Cook for 10-15 minutes for medium-rare (internal temp: 125°F/52°C).
  3. Remove from the oven, tent with foil, and let it rest for 10 minutes.
4. Make the Red Wine Reduction Sauce
  1. In the same skillet, melt butter and sauté shallots until soft.
  2. Pour in red wine and simmer for 5 minutes until reduced by half.
  3. Add beef broth, Dijon mustard, and stir well. Simmer until thickened.
  4. Optional: Stir in heavy cream for a silkier texture.
5. Serve and Enjoy
  1. Slice the Chateaubriand into thick medallions.
  2. Drizzle with red wine reduction sauce and serve with roasted potatoes or steamed vegetables.