If you’re in the mood to treat yourself or someone special, nothing quite captures French elegance and heartiness like Chateaubriand. This iconic dish features a perfectly roasted center-cut beef tenderloin, kissed with butter, herbs, and garlic, then paired with a classic Béarnaise-style sauce. The result is both show-stopping and comforting—a meal that’s as perfect for date night as it is for a celebratory dinner with friends. Whether you’re a seasoned cook or diving into French cuisine Main Course.
Ingredients You’ll Need
This Chateaubriand recipe relies on a few simple, top-quality ingredients that truly shine. Each component brings its own personality—aromatic herbs, rich beef, and a luxurious sauce—that, when combined, create a plate worth remembering.
- Beef tenderloin roast (1 1/2 to 2 pounds): Choose a center-cut for even cooking and ideal tenderness—the star of your Chateaubriand.
- Olive oil (2 tablespoons): Helps achieve that gorgeous golden-brown sear on the beef.
- Unsalted butter (2 tablespoons): Bastes the roast, adding richness and flavor depth.
- Garlic cloves (2, smashed): Infuses the meat with aromatic warmth as it cooks.
- Fresh thyme (2 sprigs): Brings a subtle earthiness, complementing the beef beautifully.
- Fresh rosemary (2 sprigs): Adds piney brightness and classic steakhouse notes.
- Salt & freshly ground black pepper to taste: Essential for bringing out the natural savoriness of the tenderloin.
- White wine vinegar (1/4 cup): The tangy backbone of your Béarnaise-style sauce.
- Dry white wine (1/4 cup): Rounds out the sauce with fruity acidity.
- Shallots (2 tablespoons, finely chopped): Their sweetness and delicate crunch infuse your sauce base.
- Fresh tarragon (1 tablespoon chopped, plus extra for garnish): Brings signature anise notes and a burst of green.
- Egg yolks (3): Create the creamy, luscious texture of a classic Béarnaise.
- Melted unsalted butter (1/2 cup): Emulsifies with the yolks for pure decadence.
- Salt & white pepper to taste: Subtle seasoning ensures your sauce is perfectly balanced.
How to Make Chateaubriand
Step 1: Let Your Beef Breathe
Start by letting your center-cut beef tenderloin roast come to room temperature for about 30 to 45 minutes. This simple (and often overlooked) step ensures the Chateaubriand cooks evenly from edge to center, giving you that glorious, blush-pink medium-rare from top to bottom.
Step 2: Preheat and Prep
Preheat your oven to 425°F (220°C). While the oven heats, pat the tenderloin dry with paper towels. A dry surface is key for that coveted crust! Season the beef generously on all sides with salt and freshly ground black pepper—don’t be shy, as these will form a savory crust as the roast sears.
Step 3: Searing Perfection
Heat the olive oil in a heavy, oven-safe skillet over medium-high heat. When the oil shimmers, add the seasoned beef and sear for 2 to 3 minutes on each side. You want a deep, caramelized crust—that’s where so much flavor lives! Right before the sear finishes, add the butter, smashed garlic, thyme, and rosemary to the pan. Use a spoon to baste the melting, herb-scented butter over the Chateaubriand for extra flavor.
Step 4: Roast & Rest
Transfer the entire skillet to your preheated oven. Roast the beef for 15 to 20 minutes, or until your thermometer reads 125°F (52°C) for perfect medium-rare. Resting is everything: Place the roast on a cutting board, tent it loosely with foil, and let it rest for another 10 minutes to keep those precious juices inside.
Step 5: Make the Béarnaise-Style Sauce
While your Chateaubriand takes a well-deserved break, it’s time to craft your sauce. In a small saucepan, combine the white wine vinegar, dry white wine, chopped shallots, and tarragon. Simmer on medium until the liquid reduces to about 2 tablespoons and becomes syrupy. For the smoothest sauce, strain out the solids, then let it cool slightly. Place the egg yolks and reduction in a heatproof bowl over (not in) simmering water, whisking until thickened. Slowly drizzle in the melted butter, whisking constantly until the sauce is luxuriously creamy. Finish with salt and a hint of white pepper.
Step 6: Slice and Serve
Slice your rested Chateaubriand into thick, elegant medallions. Arrange them beautifully on a warm platter or individual plates. Drizzle with the fresh Béarnaise-style sauce, sprinkle with extra chopped tarragon, and get ready to accept applause!
How to Serve Chateaubriand
Garnishes
A final flourish of fresh tarragon offers color and a signature hint of anise that pairs perfectly with both the beef and sauce. For a burst of freshness, consider snipped chives or wisps of lemon zest. A simple sprinkle of flaky sea salt right before serving elevates each bite.
Side Dishes
Classic sides for Chateaubriand lean toward the simple and elegant: crispy roasted potatoes, slender haricots verts, or tender asparagus. These sides soak up the Béarnaise wonderfully and let the star protein shine. For a French bistro touch, serve with pommes Anna or gratin dauphinois.
Creative Ways to Present
Transform your Chateaubriand into a showpiece by slicing at the table—guests will love the drama! For intimate gatherings, fan the medallions over a bed of wilted greens or nestle them atop buttery mashed potatoes. Serving the Béarnaise in individual ramekins or a vintage gravy boat adds a final touch of ceremony.
Make Ahead and Storage
Storing Leftovers
If you have leftover Chateaubriand, allow the beef to cool completely before wrapping it tightly in foil or transferring to an airtight container. The sauce can be stored separately in a small covered jar. Keep both in the fridge for up to 3 days.
Freezing
While Chateaubriand is best enjoyed fresh, you can freeze leftover beef by slicing it first and storing the pieces in layers with parchment between. The Béarnaise does not freeze well due to its delicate emulsion, so it’s better enjoyed fresh or from the fridge.
Reheating
For juicy, tender slices, gently reheat the Chateaubriand in a low oven (about 250°F) covered in foil just until warmed through. Warm the sauce separately over very low heat, stirring constantly to prevent splitting. Never microwave the beef or sauce—low and slow preserves their luscious textures.
FAQs
What makes Chateaubriand different from other beef roasts?
Chateaubriand uses the center-cut of the beef tenderloin, which is prized for its exceptional tenderness and elegant presentation. The pairing with Béarnaise-style sauce and the classic herb-and-butter basting sets it apart from more rustic roasts.
Can I make Chateaubriand ahead for a dinner party?
Absolutely! You can sear and roast the beef ahead, then gently reheat just before serving. The sauce can be made a couple of hours ahead as well—just keep it warm or reheat gently using a double boiler for best results.
How do I know when my Chateaubriand is perfectly cooked?
The secret is a reliable meat thermometer. For medium-rare (the gold standard for this cut), aim for 125°F (52°C) at the thickest part of the roast. Resting is crucial, as the temperature will climb a few degrees and juices will redistribute.
Can I substitute another cut of meat if I don’t have tenderloin?
Chateaubriand is traditionally made with tenderloin for its texture and flavor, but you could use a high-quality sirloin for a more budget-friendly take. Keep in mind that other cuts may require different cooking times to avoid overcooking.
What wine should I serve with Chateaubriand?
A classic Bordeaux, Burgundy, or even a bold New World Cabernet Sauvignon pairs beautifully, matching the dish’s richness with plush, structured tannins. The herbaceous sauce and roasted notes are balanced by medium to full-bodied reds.
Final Thoughts
If you’ve ever wanted to experience French restaurant magic at home, Chateaubriand is the dish that delivers every time. With its irresistibly tender beef and dreamy Béarnaise, it’s a classic that always impresses. Gather your best ingredients and treat yourself—you deserve the indulgence!
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Chateaubriand Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: French
- Diet: Non-Vegetarian
Description
Indulge in a classic French culinary experience with this exquisite Chateaubriand recipe. Tender, flavorful beef tenderloin served with a rich Béarnaise-style sauce – a perfect dish for a special occasion or romantic dinner.
Ingredients
Main Ingredients:
- 1 center-cut beef tenderloin roast (1 1/2 to 2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves (smashed)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper to taste
For the sauce (classic Béarnaise-style):
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped fresh tarragon (plus extra for garnish)
- 3 egg yolks
- 1/2 cup unsalted butter (melted)
- Salt and white pepper to taste
Instructions
- Prepare the Beef: Let the beef come to room temperature for 30–45 minutes. Preheat the oven to 425°F (220°C). Pat the tenderloin dry and season generously with salt and pepper.
- Sear the Beef: Heat olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the tenderloin for 2–3 minutes per side until deeply browned. Add butter, garlic, thyme, and rosemary to the pan and spoon the melted butter over the meat.
- Roast the Beef: Transfer the skillet to the oven and roast for 15–20 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare. Rest the meat for 10 minutes before slicing.
- Prepare the Sauce: Combine vinegar, wine, shallots, and tarragon in a saucepan. Simmer until reduced, then whisk with egg yolks and melted butter over double boiler until creamy.
- Serve: Slice the beef, serve with sauce, and optional sides like roasted potatoes or vegetables.
Notes
- Use high-quality tenderloin for best results.
- Always use a meat thermometer for precision cooking.
- The sauce can be made ahead and reheated gently.
- For a quicker option, consider using store-bought Béarnaise sauce.
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