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Chateaubriand comes from the center of the tenderloin and you can read more about this delicious cut of meat here. There is a huge misconception that Chateaubriand is a cut of beef but it is not, it is the name of the recipe.
When ordering in a French restaurant, the Chateaubriand is usually for a table of two and comes served with a classic wine sauce.
This recipe is the traditional version of the restaurant favorite and comes seasoned very simply, roasted to perfection, and then sliced on the diagonal.
Be sure to make the quick shallot and wine sauce to accompany the meat and serve with chateau potatoes for authenticity. To ring the changes, you can serve Truffle Fries instead.
Chateaubriand is a perfect roast for the French Christmas table.
The Classic French Chateaubriand
Servings 2 - 3
Ingredients
- 1 lb beef tenderloin (center cut)
- 2 tbs butter
- 2 tbs olive oil
- salt to taste
- pepper to taste
- 1 shallot (finely chopped
- 1/2 cup red wine (dry)
- 1/2 cup demi-glace * see recipe in sauces
- 1 tbs butter softened
- 1 tbs tarragon fresh or 2 tsp dried
Instructions
- Preheat the oven to 375 F.
- Melt the butter and olive oil together in a large skillet set over medium-high heat until the mixture turns a bit cloudy and bubbly. Season the beef with salt and pepper to taste.
- Place the meat in the pan and do not move it at all for at least 3 minutes. Using tongs, carefully turn the tenderloin on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.
- Place the tenderloin on a rack in a roasting pan in the oven. Roast the beef 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well. Transfer the chateaubriand to a warmed serving platter, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 15 minutes
- While the tenderloin is resting, make the wine sauce. Sauté the chopped shallots in the leftover pan juices in the skillet until softened and translucent. Pour the wine into the skillet and bring the sauce to a boil, scraping up all the browned bits on the bottom of the pan.
- Continue boiling the sauce until it reduces by half. Add the demi-glace to the sauce and continue boiling the mixture until it becomes slightly thickened. Remove the sauce from the heat and stir in the tarragon and softened butter.
- Serve the chateaubriand, sliced on the diagonal, with the wine sauce and chateau potatoes or truffle fries.