Chateaubriand Steak

The hallmark of the traditional French meal chateaubriand steak is a thick, center-cut chunk of beef tenderloin that is perfectly grilled and frequently accompanied by a flavorful sauce. You can prepare a delicious Chateaubriand Steak with this recipe, which is ideal for special events or a decadent dinner at home.

Tasting Notes

Expect a tender, juicy steak with a beautifully seared crust, complemented by the flavors of a decadent sauce. The Chateaubriand offers a luxurious dining experience, showcasing the exquisite qualities of the beef tenderloin.

Ingredients

• 1 Chateaubriand cut (about 2 pounds), center-cut beef tenderloin
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine
• 2 tablespoons fresh parsley, chopped (for garnish)

Kitchen Equipment

• Cast-iron skillet or heavy-bottomed pan
• Meat thermometer
• Tongs
• Basting brush

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Season the Steak: Generously season the Chateaubriand with salt and black pepper on all sides.
3. Sear the Steak: Heat olive oil in the cast-iron skillet over high heat. Sear the Chateaubriand on all sides until a golden-brown crust forms.
4. Transfer to Oven: Place the skillet with the seared steak into the preheated oven. Roast for about 20-25 minutes or until the internal temperature reaches your desired doneness (130°F/54°C for medium-rare).
5. Rest the Steak: Remove the Chateaubriand from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a moist and tender steak.
6. Prepare the Sauce: In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant. Pour in the beef broth and red wine, simmering until the sauce thickens. Stir in the remaining 2 tablespoons of butter.
7. Slice and Serve: Slice the Chateaubriand into thick medallions. Arrange on plates and drizzle the rich sauce over the top. Garnish with chopped parsley.

Pro Tips

• Bring the Chateaubriand to room temperature before cooking for more even results.
• Use a meat thermometer to ensure precise doneness.
• Baste the steak with the pan juices during the oven-roasting process for added flavor.

Variations

• Herb Crust: Coat the Chateaubriand with a mixture of chopped herbs like thyme, rosemary, and parsley before searing.
• Mushroom Sauce: Enhance the sauce by adding sautéed mushrooms and a splash of cream.

FAQs