📝 About This Recipe
Named after the French diplomat François-René de Chateaubriand, this dish represents the pinnacle of French steak cookery. It features a center-cut beef tenderloin roast, prized for its buttery texture and lean elegance, seared to a mahogany crust and finished to a perfect medium-rare. Served with a rich, velvety Béarnaise sauce and a glossy red wine reduction, it is the quintessential centerpiece for a sophisticated celebration.
🥗 Ingredients
The Beef
- 20-24 ounces Center-cut beef tenderloin (Chateaubriand) (trimmed of silver skin and tied with kitchen twine)
- 1 tablespoon Kosher salt (plus more to taste)
- 2 teaspoons Black peppercorns (freshly cracked)
- 2 tablespoons Grapeseed oil (or any high-smoke point oil)
- 3 tablespoons Unsalted butter (for basting)
- 4 sprigs Fresh thyme
- 3 cloves Garlic (smashed)
Béarnaise Sauce
- 1/4 cup Dry white wine
- 2 tablespoons White wine vinegar
- 1 small Shallot (finely minced)
- 2 tablespoons Fresh tarragon (finely chopped, divided)
- 3 large Egg yolks (at room temperature)
- 3/4 cup Clarified butter (warm but not hot)
- 1 teaspoon Lemon juice
Red Wine Reduction (Marchand de Vin)
- 1 cup Dry red wine (such as Cabernet or Merlot)
- 1/2 cup Beef stock (high-quality or demi-glace)
- 1 tablespoon Cold unsalted butter (cubed)
👨🍳 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; moisture is the enemy of a good sear.
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3
Season the beef generously on all sides with kosher salt and freshly 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 begins to shimmer and just smoke.
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5
Carefully place the beef in the pan. Sear for 2-3 minutes per side, including the ends, until a deep golden-brown crust forms everywhere.
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6
Add 3 tablespoons of butter, the smashed garlic, and thyme sprigs to the pan. Once the butter foams, tilt the pan and spoon the flavored butter over the meat for 1 minute.
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7
Transfer the skillet directly into the preheated oven. Roast for 10-15 minutes, or until an instant-read thermometer inserted into the thickest part registers 125°F (52°C) for medium-rare.
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8
While the beef roasts, prepare the Béarnaise reduction: In a small saucepan, combine the wine, vinegar, shallots, and half the tarragon. Simmer until reduced to about 2 tablespoons, then strain and let cool slightly.
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9
In a heatproof bowl over a pot of simmering water (double boiler), whisk egg yolks with the Béarnaise reduction until thickened and pale. Slowly drizzle in the warm clarified butter while whisking constantly until emulsified. Stir in the remaining tarragon and lemon juice; keep warm.
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10
Once the beef is done, remove it from the skillet and place it on a warm carving board. Tent loosely with foil and let it rest for at least 15 minutes—this is crucial for juice retention.
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11
Discard the fat from the skillet, leaving the browned bits (fond). Add the red wine and beef stock to the pan over medium-high heat, scraping the bottom. Reduce by half until syrupy, then whisk in the cold butter for shine.
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12
Remove the kitchen twine from the beef. Slice the Chateaubriand into thick medallions (about 1 to 1.5 inches thick) against the grain.
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13
Arrange the slices on a warmed platter, drizzle with the red wine reduction, and serve the Béarnaise sauce on the side.
💡 Chef's Tips
Always use a meat thermometer; tenderloin is lean and can go from perfect to overcooked in two minutes. If your Béarnaise sauce breaks, whisk a teaspoon of warm water into a clean bowl and slowly whisk the broken sauce into it to re-emulsify. Clarifying your butter for the sauce ensures a silkier texture and prevents the sauce from becoming too watery. Don't skip the resting period; if you cut the meat too soon, all the delicious juices will run out onto the board instead of staying in the steak. For the best crust, use a heavy-bottomed pan like cast iron which retains heat better when the cold meat hits the surface.
🍽️ Serving Suggestions
Classic Château Potatoes (tournéed potatoes sautéed in butter) are the traditional accompaniment. Steamed asparagus or haricots verts with a touch of lemon zest provide a bright contrast to the rich meat. A full-bodied Bordeaux or a California Cabernet Sauvignon pairs beautifully with the beef and red wine reduction. Serve with a simple side of watercress tossed in a light vinaigrette to cleanse the palate between bites.