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Chateaubriand

Indulge in Succulent Chateaubriand with Béarnaise Sauce

Experience the rich flavors of Chateaubriand, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 slices
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1.5 to 2 pounds center-cut beef tenderloin roast Opt for high-quality meat for the best flavor and buttery tenderness.
  • 2 tablespoons olive oil Ideal for searing; can be swapped with another neutral oil if needed.
  • 2 tablespoons unsalted butter Adds richness as you baste the beef.
  • 3 cloves garlic, smashed Infuses a delightful aroma and flavor during cooking.
  • 2 sprigs fresh rosemary Enhances the dish’s aroma and flavor profile.
  • 2 sprigs fresh thyme Adds earthy tones that complement the beef beautifully.
  • kosher salt Essential for seasoning; feel free to adjust to your taste.
  • freshly ground black pepper Essential for seasoning; feel free to adjust to your taste.
For the Béarnaise Sauce
  • 1/4 cup white wine vinegar A crucial ingredient that provides acidity and depth to the sauce.
  • 1/4 cup dry white wine Gives complexity and bright notes to Béarnaise.
  • 2 tablespoons finely chopped shallots Offers a touch of sweetness and depth in flavor.
  • 1 tablespoon fresh tarragon leaves, chopped Key herb for that distinct Béarnaise flavor.
  • 3 large egg yolks Creates a rich, creamy base for Béarnaise sauce.
  • 1/2 cup unsalted butter, melted and warm Integral for the sauce’s creamy texture.
  • lemon juice Optional; brightens the flavors; adjust based on your taste preferences.

Equipment

  • Cast-Iron Skillet
  • Double boiler
  • meat thermometer

Method
 

Chateaubriand Instructions
  1. Prepare the Beef: Remove the center-cut beef tenderloin from the refrigerator 30 minutes before cooking, allowing it to reach room temperature. Pat dry with paper towels. Preheat your oven to 400°F (200°C).
  2. Season Generously: Season the beef with kosher salt and freshly ground black pepper all over.
  3. Sear the Beef: In a cast-iron skillet, heat olive oil over medium-high heat. Sear the beef for 3–4 minutes on each side until golden-brown.
  4. Add Aromatics: Add unsalted butter, smashed garlic, and sprigs of rosemary and thyme to the skillet. Spoon melted butter over the beef for 1–2 minutes.
  5. Roast in the Oven: Transfer the skillet to the oven and roast until internal temperature reaches 125°F (52°C), about 15–20 minutes.
  6. Rest the Meat: Remove from the oven, tent with foil, and let rest for 10–15 minutes.
  7. Prepare the Béarnaise Sauce: Simmer white wine vinegar, dry white wine, chopped shallots, and tarragon in a saucepan until reduced by half. Strain and set aside.
  8. Whisk the Egg Yolks: In a double boiler, whisk together egg yolks with the strained reduction until thick and pale, about 3–5 minutes.
  9. Emulsify the Sauce: Drizzle in warm melted butter while whisking until emulsified and smooth. Optionally add lemon juice.
  10. Serve the Chateaubriand: Slice the rested beef and serve with Béarnaise sauce.

Nutrition

Serving: 1sliceCalories: 600kcalCarbohydrates: 2gProtein: 45gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 400mgPotassium: 800mgVitamin A: 500IUCalcium: 10mgIron: 3mg

Notes

Use a meat thermometer for perfect doneness. Let beef rest after roasting to enhance flavor. Baste with melted butter while searing for richer taste.

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