📝 About This Recipe
Named after the French aristocrat François-René de Chateaubriand, this legendary centerpiece represents the pinnacle of French steak cookery. It features the most succulent cut of the beef tenderloin, seared to a mahogany crust and finished in the oven for a buttery, melt-in-your-mouth texture. Served with a rich red wine reduction and golden château potatoes, it is the ultimate expression of culinary elegance and timeless luxury.
🥗 Ingredients
The Beef
- 20-24 ounces Center-cut beef tenderloin (Chateaubriand) (trimmed of silver skin and tied with kitchen twine)
- 1 tablespoon Kosher salt (to taste)
- 2 teaspoons Black peppercorns (freshly cracked)
- 2 tablespoons Unsalted butter (for searing)
- 1 tablespoon Neutral oil (such as grapeseed or canola)
Sauce Marchand de Vin
- 2 pieces Shallots (finely minced)
- 1 cup Dry red wine (preferably a French Bordeaux or Cabernet)
- 1/2 cup Beef demi-glace (high quality or homemade)
- 3 tablespoons Cold unsalted butter (cubed)
- 2 sprigs Fresh thyme
- 1 tablespoon Fresh parsley (finely chopped)
Aromatics for Basting
- 3 cloves Garlic (smashed)
- 1 sprig Fresh rosemary
👨🍳 Instructions
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1
Remove the beef tenderloin from the refrigerator at least 45-60 minutes before cooking to bring it to room temperature; this ensures even cooking throughout.
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2
Preheat your oven to 400°F (200°C). Pat the beef thoroughly dry with paper towels to ensure a perfect crust.
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3
Generously season the beef on all sides with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
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4
Heat the oil in a large oven-proof stainless steel or cast-iron skillet over medium-high heat until it just begins to shimmer and smoke slightly.
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5
Carefully place the beef in the skillet. Sear for 2-3 minutes per side, including the ends, until a deep, golden-brown crust has formed everywhere.
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6
Add 2 tablespoons of butter, the smashed garlic cloves, and the rosemary sprig to the pan. Once the butter foams, tilt the pan and spoon the flavored butter over the beef for 1 minute.
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7
Transfer the entire skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part registers 125°F (52°C) for rare or 130°F (55°C) for medium-rare.
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8
Immediately remove the beef from the skillet and transfer it to a warm plate or carving board. Tent loosely with foil and let it rest for 15 minutes to allow juices to redistribute.
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9
While the meat rests, prepare the sauce. Carefully discard the fat from the skillet, leaving the brown bits (fond) behind. Place the skillet over medium heat.
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10
Add the minced shallots and cook for 1-2 minutes until translucent. Pour in the red wine and add the thyme sprigs, scraping the bottom of the pan to release the fond.
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11
Simmer the wine until it has reduced by half. Stir in the demi-glace and continue to simmer until the sauce is thick enough to coat the back of a spoon.
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12
Remove the thyme sprigs. Turn the heat to low and whisk in the cold cubed butter one piece at a time until the sauce is glossy and emulsified. Stir in the fresh parsley.
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13
Remove the kitchen twine from the rested beef. Slice the Chateaubriand into thick 1.5-inch medallions.
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14
Fan the slices on a warmed platter and pour the Sauce Marchand de Vin over the center of the meat, or serve it on the side.
💡 Chef's Tips
Always use a meat thermometer; because Chateaubriand is a thick cut, visual cues can be deceiving. Ensure the butter for the sauce is ice-cold when whisking it in to create a stable, velvety emulsion. Don't skip the resting period; cutting too early will cause the precious juices to run out, leaving the meat dry. If you cannot find demi-glace, reduce 2 cups of high-quality beef stock down to 1/2 cup for a similar intensity.
🍽️ Serving Suggestions
Pair with a full-bodied French Bordeaux or a California Cabernet Sauvignon. Serve alongside Château potatoes (potatoes turned into olive shapes and sautéed in butter). Accompaniment: Haricots verts with toasted almonds and a touch of lemon zest. A side of creamed spinach or roasted wild mushrooms complements the earthy notes of the wine sauce.