Chateaubriand Recipe
Servings: 2 servings
Calories: 830kcal
Equipment
- heavy fry pan cast iron works great
Ingredients
- 1 pound tenderloin center cut
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 shallot minced
- 4 oz wine full-bodied red
- 4 oz demi glace
- 1 tablespoon butter softened
- 2 teaspoons fresh tarragon minced
- tarragon leaves whole for garnish
Instructions
Bring Beef to Room Temperature
- Remove beef from the fridge 45–60 minutes before cooking.
Season Generously
- Pat dry. Season all sides with kosher salt and freshly ground pepper.
Preheat Oven
- Set oven to 400°F.
Sear the Beef
- Heat a heavy pan (cast iron works best) over medium-high heat.
- Add oil. Sear beef on all sides until deeply browned, about 2–3 minutes per side.
Add Aromatics (optional)
- Toss in butter, garlic, and herbs. Baste briefly.
Transfer to Oven
- Move the pan to the oven. Roast until internal temp reaches:120–125°F for rare125–130°F for medium-rare
Rest the Meat
- Transfer to a cutting board. Rest 10–15 minutes.
Make the Pan Sauce
- Place the pan back on the stove. Deglaze with wine or stock.
- Reduce, then whisk in butter.
Slice & Serve
- Slice thick portions. Spoon sauce over the top.
Notes
The traditional accompaniment to Chateaubriand is Chateau potatoes, but you may serve it with any side dishes you like.
Steamed or sauteed vegetables make a light and colorful foil to the rich main dish.
Nutrition
Calories: 830kcal | Carbohydrates: 20g | Protein: 66g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1402mg | Potassium: 967mg | Fiber: 1g | Sugar: 7g | Vitamin A: 618IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 7mg