Chateaubriand is a tender, flavorful, and juicy beef dish that can easily impress all of your family and friends. The center-cut piece of beef tenderloin is seasoned, seared, and then baked in the oven until perfectly cooked. Serve it alongside a classic red wine sauce for an extraordinary experience.
Chateaubriand is an amazingly tender cut of beef that is perfect for any special occasion you may have coming up. With such a rich flavor, you'll only need some salt and pepper for seasoning. Sometimes, simple is best.
Plus, it is miraculously simple to make. You simply sear the sides of the beef and roast in the oven- you really can't go wrong!
Jump to:
If you're a fan of delectable and juicy roasts, make sure to take a look at all of my favorite roast recipes!
🥘 Ingredients
You'll be able to find chateaubriand at a butcher counter or even online. Plus, the meat is so flavorful that all you'll need is some simple salt and pepper for seasoning.
- Chateaubriand - A 2-2.5 pound chateaubriand roast.
- Olive Oil - 1 tablespoon of extra virgin olive oil for searing the meat.
- Salt - 1 tablespoons of Kosher salt.
- Pepper - 1 teaspoon of freshly ground black pepper.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Chateaubriand
This cut of meat is so incredibly simple to prepare, just sear the sides and roast it in the oven. You will need a cast iron skillet, tongs, a meat thermometer, and some aluminum foil to get started.
Depending on the size of your roast, you could have about 2-4 servings. I don't recommend reheating the leftovers, so only make as much as you need.
Step 1: Preheat. Get started by preheating your oven to 400°F (205°C).
Step 2: Heat the oil. Meanwhile, place a cast iron skillet over medium-high heat and drizzle in 1 tablespoon of extra virgin olive oil.
Step 3: Season. Generously season your 2-pound chateaubriand with 1 tablespoon of salt and 1 teaspoon of pepper, making sure to cover all sides of the meat.
Step 4: Sear the sides. Once the oil in the skillet begins to shimmer, place the seasoned chateaubriand into the pan. Sear each side until lightly browned (about 2-3 minutes per side). Don't forget to sear the ends as well (using tongs if needed).
Step 5: Reduce temperature. Once seared, transfer the entire cast iron pan to the middle rack of your preheated oven and immediately reduce the temperature to 350°F (175°C).
Step 6: Cook. Cook for 15-20 minutes or until the internal temperature of the meat reaches 125°F (52°C) for medium-rare.
Step 7: Rest. Remove the cooked meat from your oven and move it to a cutting board or serving tray. Then, tent a piece of aluminum foil over the top of the beef and allow it to rest for 5 minutes before slicing and serving.
Serve your chateaubriand with a red wine sauce for a classic touch. Of course, you can always pair it with any of your favorite side dishes. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For extra flavor, you can dry brine your chateaubriand before cooking. To do so, season all sides of the meat generously with salt and pepper before placing it into the refrigerator uncovered. You can allow it to brine for a minimum of 1 hour or up to 3 days.
- If you want to serve your beef alongside a red wine reduction, simply place the cast iron skillet back onto the heat after removing the meat (and take a look at my recipe here!)
- I recommend enjoying your chateaubriand when it is cooked to a medium-rare level of doneness. For more beef temperatures, take a look at my guide here.
🥡 Storing
Plan ahead and try to only prepare as much chateaubriand as you need. For this premium portion of beef, I don't recommend storing and reheating because it has the best flavor and texture when enjoyed directly after cooking.
If needed, you can always cut your raw roast in half and save the second uncooked portion for later.
>>>See All Of My Tasty Recipes Here!<<<
❓ Recipe FAQs
Nope! However, they are incredibly similar. They both come from the primal loin cut and the subprimal tenderloin. Chateaubriand is a full roast whereas filet mignon is already sliced into steaks. Check out my post all about the two cuts of meat!
Chateaubriand is a roast that comes from the tenderloin cut of a cow. It is amazingly tender, juicy, and flavorful!
Raw, uncooked chateaubriand should be cooked within just a few days of being stored in the refrigerator. Of course, you could freeze the beef to store it for a longer period of time- just make sure to allow it to thaw in the fridge before cooking.
🐄 More Tasty Beef Dishes
- Pan Seared Chuck Steaks - These tasty, budget-friendly steaks are a great addition to your dinner menu lineup.
- Bacon Wrapped Filet Mignon - What better way to enjoy a savory and juicy filet mignon than when it is wrapped in bacon?
- Grilled Tomahawk Ribeye - Using a reverse sear method makes this steak amazingly juicy on the inside while maintaining a crisp outside.
- Grilled Prime Rib - Perfect for any occasion, this prime rib is coated with a dry rub that is completely unforgettable!
- Instant Pot Chuck Roast - Make a delicious roast in a fraction of the time by using your Instant Pot.
- Slow Cooker Salisbury Steak - This simple set-it-and-forget-it recipe is perfect for busy weeknights!
- Spider Taco Crescent Ring
- Budget Friendly Dinners To Make
- Slow Cooker Lasagna Soup
- How To Make The Best Beef Stroganoff
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Chateaubriand
Ingredients
- 2 lb chateaubriand
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon Kosher salt
- 1 teaspoon ground black pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Get started by preheating your oven to 400°F (205°C).
- Meanwhile, place a cast iron skillet over medium-high heat and drizzle in the olive oil.
- Generously season the beef with salt and pepper, making sure to cover all sides of the meat.
- Once the oil in the skillet begins to shimmer, place the seasoned chateaubriand into the pan. Sear each side until lightly browned (about 2-3 minutes per side). Don't forget to sear the ends as well (using tongs if needed).
- Once seared, transfer the entire cast iron pan to the middle rack of your preheated oven and immediately reduce the temperature to 350°F (175°C).
- Cook for 15-20 minutes or until the internal temperature of the meat reaches 125°F (52°C) for medium-rare.
- Remove the cooked meat from your oven and move it to a cutting board or serving tray. Then, tent a piece of aluminum foil over the top of the beef and allow it to rest for 5 minutes before slicing and serving.
Notes
- For extra flavor, you can dry brine your chateaubriand before cooking. To do so, season all sides of the meat generously with salt and pepper before placing it into the refrigerator uncovered. You can allow it to brine for a minimum of 1 hour or up to 3 days.
- If you want to serve your beef alongside a red wine reduction, simply place the cast iron skillet back onto the heat after removing the meat (and take a look at my recipe here!)
- I recommend enjoying your chateaubriand when it is cooked to a medium-rare level of doneness. For more beef temperatures, take a look at my guide here.
- Plan ahead and try to only prepare as much chateaubriand as you need. For this premium portion of beef, I don't recommend storing and reheating because it has the best flavor and texture when enjoyed directly after cooking.
Comments
No Comments