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!

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.

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.

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:

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

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:

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

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.

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