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Classic French Chateaubriand Recipe
Ash Tyrrell

Classic French Chateaubriand

When I first made Chateaubriand, I was immediately captivated by how a few simple steps could transform beef tenderloin into such an elegant and flavorful dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound beef tenderloin center cut
  • Why: It’s the most tender cut of beef perfect for special meals. Avoid pre-cut steaks for the authentic style.
  • Salt and freshly ground black pepper to taste
  • Why: These enhance the natural flavor of the beef with minimal effort.
  • 3 tablespoons unsalted butter softened and divided
  • Tip: Unsalted butter gives you full control over the seasoning.
  • 2 tablespoons olive oil
  • Why: Helps achieve a beautiful sear on the beef.
  • 1 medium shallot finely chopped
  • Why: Shallots add a mild aromatic hint to the sauce without overpowering it.
  • ½ cup medium-bodied dry red wine
  • Pro Tip: Choose a wine you enjoy sipping as its flavor will concentrate in the sauce.
  • ½ cup demi-glace
  • Substitution: If you can’t find demi-glace reduce beef consommé or broth by half for a similar richness.
  • 1 tablespoon fresh tarragon chopped (or 2 teaspoons dried)
  • Why: Tarragon lends the sauce a subtle anise-like undertone.

Method
 

  1. Set your oven to 375°F. Generously season your beef tenderloin all over with salt and freshly ground black pepper. This step not only enhances flavor but also creates a delicious crust when seared.
  2. Heat 2 tablespoons of butter and olive oil in your skillet over medium-high heat. Wait until it bubbles but doesn’t turn brown. Place the beef in the skillet and sear each side for about 3 minutes, ensuring an even golden crust. This seals in the juices before roasting.
  3. Transfer the seared tenderloin to a rack in your roasting pan. Roast for 15 minutes for medium-rare, or slightly longer depending on your preference. Use a meat thermometer to confirm your desired doneness (medium-rare is 135°F).
  4. Once roasted, transfer the tenderloin to a warm platter and lightly tent it with foil. Resting for 15 minutes redistributes the juices, ensuring the meat is melt-in-your-mouth tender.
  5. While your meat rests, sauté the chopped shallots in the same pan where the beef was seared. Deglaze with red wine, scraping up browned bits for maximum flavor. Reduce this mixture by half over medium heat, then stir in demi-glace and cook until slightly thickened. Finally, whisk in the remaining butter and tarragon to finish the sauce.
  6. Slice the rested tenderloin diagonally into thick medallions. Pour the warm sauce over the slices or serve it alongside as a dip.

Notes

  • Resting the meat is non-negotiable. Skipping this step will result in less juicy cuts.
  • Always preheat the skillet. A hot pan is essential for achieving a beautiful, caramelized crust.
  • Use high-quality wine. The sauce’s flavor relies on the wine you choose, so don't skimp.
  • Don’t overcrowd the pan. Searing the tenderloin alone ensures even browning.
  • Whisk the sauce constantly after adding butter for a glossy finish.