📝 About This Recipe
Named after the 19th-century French diplomat François-René de Chateaubriand, this dish represents the pinnacle of French Haute Cuisine. It features the center-cut of the beef tenderloin, roasted to succulent perfection and served with a decadent, tarragon-infused Béarnaise sauce. This is a celebration of buttery textures and sophisticated herbal notes, designed to be shared as the centerpiece of a truly grand dinner.
🥗 Ingredients
The Beef
- 20-24 ounces Center-cut Beef Tenderloin (Chateaubriand) (trimmed of all silver skin and tied with butcher's twine)
- 2 tablespoons Unsalted Butter (high-quality European style)
- 1 tablespoon Neutral Oil (grapeseed or canola for searing)
- 1 tablespoon Kosher Salt (or to taste)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 3 sprigs Fresh Thyme
- 2 cloves Garlic (smashed)
Béarnaise Reduction
- 1/4 cup Dry White Wine (such as Sauvignon Blanc)
- 2 tablespoons White Wine Vinegar (tarragon-infused vinegar is also excellent)
- 1 small Shallot (very finely minced)
- 1 tablespoon Fresh Tarragon (stems only for the reduction, leaves reserved)
- 1/2 teaspoon Black Peppercorns (crushed)
The Emulsion
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (clarified and kept warm (approx. 110°F))
- 1 tablespoon Fresh Tarragon Leaves (finely chopped)
- 1 teaspoon Fresh Chervil (finely chopped (optional))
- 1/2 teaspoon Lemon Juice (to brighten the finish)
👨🍳 Instructions
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1
Remove the beef from the refrigerator at least 45-60 minutes before cooking to bring it to room temperature. This ensures even cooking through the thick center.
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2
Preheat your oven to 400°F (200°C). Pat the beef completely dry with paper towels; moisture is the enemy of a good sear.
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3
Prepare the reduction: In a small saucepan over medium heat, combine the wine, vinegar, minced shallots, tarragon stems, and crushed peppercorns. Simmer until the liquid has reduced to about 1-1.5 tablespoons. Strain through a fine-mesh sieve and set aside to cool slightly.
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4
Season the beef generously on all sides with kosher salt and cracked black pepper, pressing the seasoning into the meat.
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5
Heat the oil in a heavy, oven-safe stainless steel or cast-iron skillet over high heat until it just begins to smoke. Sear the beef for 2-3 minutes per side until a deep, golden-brown crust forms everywhere.
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6
Add the 2 tablespoons of butter, smashed garlic, and thyme sprigs to the skillet. Once the butter foams, spoon it repeatedly over the beef (arroser) for 1 minute.
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7
Transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part reaches 125°F (52°C) for medium-rare. This usually takes 12-15 minutes.
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8
While the beef roasts, finish the sauce. Create a bain-marie (double boiler) by placing a glass or stainless bowl over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water.
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9
Whisk the egg yolks and the cooled reduction in the bowl vigorously until they become pale and thick enough to leave a trail (the 'ribbon' stage).
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10
Very slowly, drop by drop at first, whisk in the warm clarified butter. Once the emulsion starts to thicken, you can pour in a thin, steady stream while whisking constantly until the sauce is thick and glossy.
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11
Remove the sauce from heat. Fold in the chopped tarragon leaves, chervil, and lemon juice. Keep in a warm (not hot) spot.
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12
Once the beef is done, remove it from the skillet and place it on a warm cutting board. Tent loosely with foil and let it rest for 10-15 minutes to allow juices to redistribute.
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13
Remove the twine. Slice the Chateaubriand into thick medallions (about 1.5 inches thick) and serve immediately with a generous side of Béarnaise.
💡 Chef's Tips
Always use a meat thermometer; the Chateaubriand is too expensive a cut to leave to guesswork. If your Béarnaise begins to break (separate), whisk in a teaspoon of warm water to bring it back together. Clarifying the butter is essential for a silky texture; milk solids in whole butter can make the sauce feel grainy. Ensure your tarragon is fresh; dried tarragon lacks the essential oils and anise-like aroma required for an authentic Béarnaise. Resting the meat is the most critical step for a juicy, tender result; never skip those 10 minutes.
🍽️ Serving Suggestions
Classic Château Potatoes (tournéed and sautéed in butter) are the traditional accompaniment. Pair with a bold Bordeaux or a structured Cabernet Sauvignon to cut through the richness of the sauce. Serve with steamed asparagus or butter-glazed haricots verts for a touch of freshness. A side of creamed spinach provides a luxurious, earthy contrast to the beef. For a modern touch, serve with a small pile of dressed micro-greens on the side of the plate.