Classic French Chateaubriand Recipe For Two - TipBuzz (2024)

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Chateaubriand is a thick center cut of beef tenderloin, sometimes called a chateaubriand steak or filet mignon roast. This traditional French dish is perfect for two served with potatoes and a little homemade sauce!

Classic French Chateaubriand Recipe For Two - TipBuzz (1)

One of the most prized cuts of beef is undoubtedly the chateaubriand. This restaurant favorite is ideal for celebrating a special occasion such as Valentine’s Day, holidays, birthdays or a date night!

Serve it with mashed potatoes or boiled potatoes and some veggies such as green beans, broccoli or spinach for a memorable dinner.

Table of Contents

What Is the Chateaubriand Cut

How to Cook Chateaubriand

How to Check Doneness

Chateaubriand Sauce

FAQ

More beef roasts:

Chateaubriand with Red Wine Sauce

What Is the Chateaubriand Cut

Châteaubriand (pronounced shaa·tow·bree·aan) is a tradition dating back to 19th century France. The chef for the aristocrat François René de Châteaubriand devised a new cooking method whereby the choicest section of beef tenderloin was roasted between two lessers cuts, which were discarded after cooking. The tenderloin was then served with a delicate sauce and perhaps some chateau potatoes (baby potatoes shaved into perfect circles and sautéed in butter).

Over time, the definition has evolved to refer more to the cut itself (after all, who wants to throw out lesser cuts nowadays). With tenderloin being the most tender cut of beef available, chateaubriand is definitely a high-end dish. When wrapped in pastry and baked, it becomes Beef Wellington!

Chateaubriand vs Filet Mignon: While chateaubriand and filet mignon both come from the beef tenderloin in the loin primal. However, there are several differences. A fillet can come from any part of the tenderloin and is cut as a single 8 to 12 oz serving. However, chateaubriand is the entire center cut or head, producing a 12-32 oz roast suitable for two to three people.

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How to Cook Chateaubriand

The most difficult part of making chateaubriand is buying (and paying for) it! The rest is fairly straightforward, although I recommend using a thermometer to get the exact doneness. For the cost of a chateaubriand, it’s worth investing a few dollars more for a thermometer.

Next, remove the meat from the refrigerator an hour ahead of time. This simple step will take the chill off for more uniform (and faster) cooking. When you’re ready to cook, pat dry the meat with paper towels to remove excess moisture. Then rub with oil, salt and pepper on all sides.

Place the seasoned chateaubriand into a roasting pan fitted with a wire rack or trivet. Some people prefer to pan sear it for 5-7 minutes on the stovetop before placing it in the oven; however, when roasting at 400°F you will get a beautiful crust with one fewer steps.

Once the meat it in the oven, follow the guidelines below for doneness. I recommend cooking medium-rare to medium, although it’s a matter of personal preference:

Roasting times at 400°F16 oz chateaubriand32 oz chateaubriand
Rare10-12 minutes12-14 minutes
Medium rare12-14 minutes16-18 minutes
Medium18-20 minutes22-25 minutes
Medium-well22-25 minutes26-28 minutes
Well-done26-28 minutes30-35 minutes

Remember that these are approximate times for room-temperature meat and a chilled chateaubriand may take longer.

Classic French Chateaubriand Recipe For Two - TipBuzz (3)

Once it has reached your desired doneness, remove it from the oven and tent with foil to keep warm. Then let it rest for 5-10 minutes undisturbed before serving so the juices and redistribute through the meat. Avoid cutting into it during this time, as juices will leak making a mess with less tender meat.

How to Check Doneness

Tenderloin is a forgiving cut that won’t easily become tough. However, to nail the perfect doneness you’ll want to insert a thermometer into the middle and compare to the guidelines below:

DescriptionRemove from heatFinal temp
RareCool red center115-120°F125°F
Medium rareWarn red center125°F135°F
MediumWarm pink center135°F145°F
Medium wellSlightly pink center140°F150°F
Well doneLittle or no pink150°F160°F

Note that the temperature keeps rising during resting due to carryover cooking.

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Chateaubriand Sauce

While the roast is in the oven, you can throw together an easy chateaubriand sauce to drizzle on top. While this step is optional, the sauce makes this dish even more special.

Here’s what you’ll need:

  • Shallots: These look like small red onions and have a mild flavor. If you can’t find any, use a finely minced red onion.
  • Butter: A few knobs of unsalted butter for flavor.
  • Red wine: You can use whatever you’re drinking, but try to avoid products labelled cooking wine, which can be harsh on such a delicate cut of beef.
  • Demi-glace: This is a rich brown sauce based on beef stock. You can buy it as a concentrate at specialty shops or online, or make your own. Otherwise, use beef broth boiled down by half.
  • Fresh herbs (optional): Some leaves of fresh thyme, oregano or tarragon can be added to make the sauce more fragrant.
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FAQ

Is Chateaubriand better than fillet? While both of these cuts consist of beef tenderloin, a chateaubriand comes from the “head” or thickest section, making it slightly more luxurious. In addition, it’s often oven-roasted and served with a delicate sauce.

Why is Chateaubriand so expensive? Quite simply, chateaubriand comes from the thickest section of the tenderloin, which ranks as the most tender cut of beef. So you are always going to pay top dollar for it.

Can you cut Chateaubriand into steaks? Yes, you can cut a chateaubriand into tenderloin steaks, or filet mignon if you prefer. Note: you may find it more economical to buy large filet mignons directly.

What wine goes best with Chateaubriand? Consider pairing with a full-bodied wine such as a Carbernet Sauvignon, Bordeaux, Syrah or similar.

More beef roasts:

  • Prime rib roast
  • Tri tip
  • Sirloin tip roast
  • Eye of round roast

View all beef recipes

Classic French Chateaubriand Recipe For Two - TipBuzz (6)

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Chateaubriand with Red Wine Sauce

This traditional French dish made from the center cut of beef tenderloin is perfect for two! Serve it with an optional homemade sauce and some baby potatoes.

Ingredients

  • 12-24 oz beef tenderloin, single piece cut from the center
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt, or to taste
  • ½ teaspoon black pepper, freshly ground

Chateaubriand Sauce (Optional)

  • 1 shallot, chopped fine
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup red wine, full-bodied recommended
  • ½ cup demi glace, or beef broth concentrate
  • 1 tablespoon fresh herbs, chopped, thyme or tarragon recommended (or 2 tsp dried)

Instructions

  • Remove the chateaubriand from the refrigerator one hour ahead of time. This step takes the chill off for more even cooking with juicier meat.

  • Preheat the oven to 400°F, placing the oven rack in the upper middle position. Fit a small roasting pan with a wire rack and set aside.

  • Pat dry the meat with paper towels to remove excess moisture. Then rub on all sides with oil followed by the salt and pepper.

  • Optional: If your oven is not powerful, you may wish to pan-sear the chateaubriand first. Place a skillet over medium-high heat for 3-5 minutes until hot. Then add the beef and sear for one minute per side until nicely browned all over. Use kitchen tongs to move it easily.

  • Place the beef in the preheated oven to roast for 15-30 minutes depending on size and your desired doneness. Start checking doneness after 15 minutes by inserting an instant-read thermometer into the center: 115°F is rare, 125°F is medium-rare and 135°F is medium (see note).

  • Once the meat has reached your desired doneness, remove from the oven to a carving board. Cover tightly with foil to keep warm and let it rest for 5-10 minutes so the juices can retreat back into the meat. During this time you can make the optional sauce below.

Chateaubriand Sauce (Optional)

  • Place a skillet on medium heat. Add the minced shallot and butter, sautéing for several minutes until translucent.

  • Add the red wine and boil for several minutes until thickened slightly.

  • Add the demi glace and continue boiling until the sauce is thick enough to coat the back of a spoon.

  • Swirl in the remaining tablespoon of butter and add the fresh herbs.

  • Remove from the heat. Slice the chateaubriand and drizzle or spoon the sauce on top. Serve immediately.

Notes

  • Beef: You may see this cut labelled as beef tenderloin roast, filet mignon roast, chateaubriand steak or simply chateaubriand. It will usually weigh in at 12-24 oz (1-2 pounds) and command a slight price premium over filet mignon, since it’s the thickest part, or the center cut. If in doubt, verify you are getting the correct cut with your butcher.
  • Doneness: Here are the temperatures to look for coming out of the oven: 115-120°F for rare, 125°F for medium-rare, 135°F for medium, 140°F for medium-well and 150°F for well-done. The temperature will typically rise another 10°F while resting. While I recommend cooking it medium rare or medium, this tender cut can withstand longer cooking times better than most cuts.

Nutrition Facts

Chateaubriand with Red Wine Sauce

Serving Size

8 oz

Amount per Serving

Calories

694

% Daily Value*

Fat

57

g

88

%

Saturated Fat

21

g

105

%

Sodium

1277

mg

53

%

Potassium

731

mg

21

%

Carbohydrates

3

g

1

%

Fiber

1

g

4

%

Sugar

1

g

1

%

Net Carbs

2

g

4

%

Protein

42

g

84

%

Vitamin A

168

IU

3

%

Vitamin C

4

mg

5

%

Calcium

16

mg

2

%

Iron

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: TipBuzz

Course: Main Course

Cuisine: French

Keyword: chateaubriand, filet mignon roast

Did you make this recipe? Leave a comment below!

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Classic French Chateaubriand Recipe For Two - TipBuzz (2024)

FAQs

How much chateaubriand for two people? ›

Chateaubriand for two recipe

Our chateaubriand weighs approximately 700g and generously feeds two people. For a special occasion, why not try your Chateaubriand with triple-cooked chips and a silky béarnaise sauce?

Why is chateaubriand served for two? ›

Like the filet mignon, chateaubriand is taken from the fillet, or tenderloin. The filet mignon comes from the small, narrow end, and the chateaubriand is taken from the thick end of the fillet, yielding enough meat that the dish is customarily served for two.

How many people does a 2 lb chateaubriand feed? ›

Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.

What is traditional chateaubriand? ›

Classically, Chateaubriand referred to a dish rather than to a cut of steak. Created in the early 19th century, it was a piece cut from the thickest part of fillet steak and stuffed with seasoned beef marrow.

Is chateaubriand for 2 people? ›

Chateaubriand is actually a recipe which is usually grilled or broiled and served with Bearnaise and chateau potatoes, which are trimmed into olive shapes and sauteed in butter. It is normally cut from the center part of the tenderloin big enough for two people.

What temperature should chateaubriand be cooked at? ›

Season with salt and pepper, as desired. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium doneness.

Why is chateaubriand so expensive? ›

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

What is chateaubriand called in USA? ›

Today, a chateaubriand is generally agreed-upon to be a large center cut filet mignon, roasted and served alongside potatoes and a sauce (appropriately named chateaubriand sauce) usually made with shallots, beef or veal stock, white wine, tarragon, and butter.

What does chateaubriand mean in French? ›

noun. a very thick tenderloin steak of beef.

Is chateaubriand the same as filet mignon? ›

A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon is designed to impress with mild, delicate beef flavor and incredible tenderness.

What is the difference between filet mignon and chateaubriand? ›

Size. The Chateaubriand is a larger cut of meat, sometimes pounded out to create a steak that can be over 12 ounces in weight. Some weigh multiple pounds and have five to six servings. In contrast, the Filet is a smaller and rounder cut since it comes from the narrow part of the tenderloin.

How should a chateaubriand be cooked? ›

Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65ºC. Approximate cooking time at 80ºC: 60 - 90 minutes.

What's the difference between Delmonico and chateaubriand? ›

Chateaubriand (pronounced "sha-toe-bree-AHN") is a culinary term, which, like Delmonico steak, manages to convey meaning while remaining all but undefinable. In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat.

How long do you cook a chateaubriand cut? ›

Roasting beef
Rare15 minutes per 500gInternal Temperature 45°c
Medium22 minutes per 500gInternal temperature 50°c
Well done25-28 minutes per 500gInternal Temperature 60°c

How many pounds of chateaubriand per person? ›

Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. For feeding four to six guests, you'll want a roast between 1 1/2 to 2 pounds.

How many ounces of chateaubriand per person? ›

2 lb Chateaubriand roast serves approximately 4-6 people. Average serving size: 8oz per person. Petite serving size: 6oz per person.

How much steak do I need for 2 adults? ›

When Meat Is the Main. When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

How much beef do I need for 2 adults? ›

Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person.

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