📝 About This Recipe
Named after the 19th-century French diplomat François-René de Chateaubriand, this dish represents the pinnacle of classical French steak cookery. It features a center-cut beef tenderloin, roasted to succulent perfection and served with a rich, tarragon-infused Béarnaise sauce that cuts through the buttery meat. This is the ultimate romantic dinner, offering a melt-in-your-mouth texture and a sophisticated flavor profile that defines luxury dining.
🥗 Ingredients
The Beef
- 16-20 ounces Center-cut Beef Tenderloin (Chateaubriand) (trimmed of all silver skin and tied with kitchen twine)
- 2 tablespoons Unsalted Butter (at room temperature)
- 1 teaspoon Kosher Salt (or to taste)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 1 tablespoon Olive Oil (high smoke point oil)
Béarnaise Reduction
- 1/4 cup Dry White Wine (such as Sauvignon Blanc)
- 2 tablespoons White Wine Vinegar (high quality)
- 1 piece Shallot (minced very finely)
- 2 tablespoons Fresh Tarragon (stems reserved, leaves chopped)
- 1/2 teaspoon Black Peppercorns (crushed)
The Sauce Emulsion
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (melted and kept warm (clarified is best))
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Salt (to taste)
👨🍳 Instructions
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1
Remove the beef tenderloin from the refrigerator at least 45 minutes before cooking to bring it to room temperature; this ensures even roasting.
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2
Preheat your oven to 400°F (200°C). Pat the beef completely dry with paper towels and season generously on all sides with kosher salt and cracked black pepper.
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3
In a heavy, oven-proof stainless steel or cast-iron skillet, heat the olive oil over medium-high heat until it begins to shimmer. Sear the beef for 2-3 minutes per side until a deep golden-brown crust forms everywhere.
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4
Add 2 tablespoons of butter to the skillet, let it foam, and spoon it over the beef. Transfer the entire skillet to the preheated oven.
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5
Roast the beef until an instant-read thermometer inserted into the thickest part registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare. This typically takes 12-18 minutes depending on thickness.
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6
While the beef roasts, prepare the reduction: In a small saucepan, combine wine, vinegar, shallots, crushed peppercorns, and tarragon stems. Simmer over medium heat until reduced to about 2 tablespoons of liquid.
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7
Strain the reduction through a fine-mesh sieve into a heat-proof glass bowl, discarding the solids. Let it cool slightly.
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8
Set the bowl over a pot of barely simmering water (bain-marie), ensuring the bottom of the bowl doesn't touch the water. Whisk in the egg yolks and 1 tablespoon of water.
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9
Whisk vigorously and constantly until the yolks thicken and double in volume, reaching a ribbon-like consistency. Do not let them scramble.
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10
Slowly drizzle in the warm melted butter in a thin, steady stream while whisking constantly. The sauce should become thick, glossy, and emulsified.
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11
Remove from heat and stir in the chopped tarragon leaves, lemon juice, and a pinch of salt. Keep the sauce in a warm spot (not hot) until ready to serve.
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12
Once the beef is done, remove it from the oven and transfer to a carving board. Tent loosely with foil and let it rest for at least 10-15 minutes to allow juices to redistribute.
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13
Remove the kitchen twine. Slice the Chateaubriand into thick medallions (about 1 to 1.5 inches thick) and serve immediately with a generous spoonful of Béarnaise sauce.
💡 Chef's Tips
Always use a meat thermometer; the window between perfect medium-rare and overdone is very small with tenderloin. If your Béarnaise sauce begins to break or curdle, whisk in a teaspoon of warm water to bring the emulsion back together. Clarifying your butter (removing the milk solids) will result in a much more stable and professional-grade sauce. Don't skip the resting period for the meat; cutting it too early will cause all the flavorful juices to run out onto the board. Keep the Béarnaise warm in a thermos if you aren't serving it immediately—it cannot be easily reheated if it gets cold.
🍽️ Serving Suggestions
Pair with classic Château Potatoes (potatoes turned into small olive shapes and sautéed in butter). Serve with steamed or butter-glazed asparagus spears for a bright, crunchy contrast. A full-bodied Bordeaux or a peppery Cabernet Sauvignon complements the richness of the beef perfectly. Start the meal with a light Frisée salad with a lemon vinaigrette to cleanse the palate. For a truly decadent presentation, serve alongside roasted bone marrow.