📝 About This Recipe
Named after the French aristocrat François-René de Chateaubriand, this dish is the pinnacle of luxury dining, featuring the center-cut of the beef tenderloin. It is traditionally roasted to a perfect medium-rare and carved tableside to reveal a buttery, melt-in-your-mouth texture. Served with a sophisticated red wine and truffle reduction, this recipe transforms a premium cut of beef into an unforgettable culinary masterpiece.
🥗 Ingredients
The Roast
- 20-24 ounces Center-cut Beef Tenderloin (Chateaubriand) (trimmed of all silver skin and tied with kitchen twine)
- 2 tablespoons Unsalted Butter (at room temperature)
- 1 tablespoon Kosher Salt (to taste)
- 2 teaspoons Black Peppercorns (freshly cracked)
- 1 tablespoon Grapeseed Oil (for high-heat searing)
Sauce Périgueux
- 2 Shallots (finely minced)
- 1/2 cup Dry Red Wine (preferably a Bordeaux or Cabernet)
- 1 cup Beef Demi-Glace (high-quality or homemade)
- 1 tablespoon Black Truffle (finely chopped; or use high-quality truffle carpaccio)
- 1 tablespoon Cold Unsalted Butter (cubed for finishing the sauce)
- 2 tablespoons Madeira Wine (for a sweet, nutty finish)
Aromatics for Basting
- 3-4 sprigs Fresh Thyme
- 3 cloves Garlic (smashed)
👨🍳 Instructions
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1
Remove the beef tenderloin from the refrigerator at least 45-60 minutes before cooking to allow it to reach room temperature, ensuring an even cook.
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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
Generously season the beef on all sides with kosher salt and cracked black pepper, pressing the seasoning into the meat.
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4
Heat the grapeseed 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
Place the beef in the skillet and sear for 2-3 minutes per side. Do not rush this; you want a deep, mahogany-brown crust on all surfaces.
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6
Add the 2 tablespoons of room temperature butter, smashed garlic, and thyme sprigs to the pan. Once the butter foams, spoon it repeatedly over the beef for 1 minute.
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7
Transfer the entire skillet to the preheated oven. Roast for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare.
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8
Carefully remove the beef from the pan and place it on a warm plate or carving board. Tent loosely with foil and let it rest for at least 15 minutes.
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9
While the meat rests, prepare the sauce. Discard the excess fat and aromatics from the skillet, leaving the brown bits (fond) behind.
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10
Add the minced shallots to the skillet over medium heat and sauté for 1-2 minutes until translucent.
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11
Deglaze the pan with the red wine, scraping the bottom with a wooden spoon to release the fond. Reduce the wine by half.
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12
Stir in the demi-glace and simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon.
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13
Stir in the chopped truffles and Madeira. Simmer for another 2 minutes, then whisk in the cold butter cube to give the sauce a glossy finish. Season with salt to taste.
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14
Remove the twine from the beef. Slice the Chateaubriand into thick medallions, roughly 1 to 1.5 inches thick.
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15
Fan the slices on a warmed platter and pour the warm Sauce Périgueux over the center of the meat. Serve immediately.
💡 Chef's Tips
Always use a meat thermometer; with a cut this expensive, precision is your best friend. If you cannot find demi-glace, reduce 2 cups of high-quality beef stock down to 1/2 cup for a similar intensity. Don't skip the resting period! It allows the juices to redistribute, ensuring the meat is tender and juicy throughout. For the best crust, use a heavy-bottomed pan like cast iron which retains heat exceptionally well. If you prefer your meat more 'done', leave it in the oven until the internal temperature reaches 135°F for medium.
🍽️ Serving Suggestions
Pair with classic Château Potatoes (potatoes turned and sautéed in butter). A side of haricots verts with toasted almonds adds a lovely crunch and brightness. Serve with a full-bodied Bordeaux or a vintage Cabernet Sauvignon to complement the rich sauce. Finish the plate with a bunch of watercress for a peppery, fresh contrast to the beef. For the ultimate indulgence, serve alongside a glass of vintage Port or Madeira.