Classic French Chateaubriand Recipe

Ingredients

2 lbs center-cut beef tenderloin
2 tablespoons olive oil
Salt and pepper to taste
4 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary leaves
1 cup red wine
1 cup beef stock
2 tablespoons unsalted butter
1 tablespoon all-purpose flour

Steps and instructions

Preheat the oven to 375°F (190°C).
Rub the tenderloin with olive oil, then season generously with salt and pepper.
Combine the minced garlic, thyme leaves, and rosemary leaves in a bowl, then rub this mixture all over the tenderloin.
Heat a large oven-safe skillet over medium-high heat. Once hot, add the tenderloin and sear on all sides until browned, about 2 minutes per side.
Place the skillet in the preheated oven and roast for about 20-25 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin reads 125°F (51°C) for medium-rare.
While the tenderloin is roasting, prepare the sauce. In a small saucepan, combine the red wine and beef stock, then bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 15 minutes.
In a separate bowl, mix the butter and flour together until smooth, then whisk this mixture into the reduced wine and stock. Continue to simmer until the sauce has thickened, about 5 minutes. Season with salt and pepper to taste.
Once the tenderloin is done roasting, remove it from the oven and let it rest for 10 minutes before slicing.
Pour the prepared sauce over the sliced tenderloin before serving.

Tools for making

Skillet - A large oven-safe skillet is needed to sear and roast the tenderloin.
Meat thermometer - A meat thermometer is essential to ensure the tenderloin is cooked to the desired level of doneness.
Small saucepan - A small saucepan is required to prepare the sauce.
Whisk - A whisk is needed to combine and mix the ingredients for the sauce.
Bowl - A bowl is necessary to mix the minced garlic, thyme leaves, and rosemary leaves for rubbing onto the tenderloin.
Knife - A sharp knife is needed to slice the tenderloin after it has rested.
Measuring cups - Measuring cups are required to accurately measure the red wine, beef stock, and other ingredients.

Recipe variations

Use a different type of crust, such as a herb and breadcrumb crust.
Try using a different type of flour for the sauce, such as whole wheat flour or gluten-free flour.
For a vegetarian option, substitute the beef tenderloin with a vegetable-based protein, such as portobello mushrooms or tofu.
Add a touch of spice to the seasoning by including chili flakes or paprika.
Experiment with different herbs and spices in the seasoning mixture, such as oregano, thyme, or marjoram.
Enhance the sauce by adding a splash of balsamic vinegar or Worcestershire sauce.
Serve the Chateaubriand with a side of roasted vegetables or mashed potatoes.
For a different flavor profile, replace the red wine in the sauce with white wine or port.

Recipe overview

Experience the classic taste of France right at home with our Chateaubriand recipe. This dish features a center-cut beef tenderloin, seasoned with aromatic garlic, thyme, and rosemary, then seared to perfection and finished in the oven for a tender and juicy result. While the beef is roasting, you'll reduce red wine and beef stock to make a smooth, flavorful sauce to drizzle over the top. Although it may seem fancy, this recipe is quite straightforward and requires only a handful of ingredients. Perfect for a special occasion or a romantic dinner, Chateaubriand is a rich and indulgent dish that's sure to impress.

Common questions

How long should I roast the tenderloin? Roast the tenderloin in the preheated oven for about 20-25 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin reads 125°F (51°C) for medium-rare.
How do I know when the sauce is ready? The sauce is ready when it has reduced by half and thickened to a desired consistency. This usually takes about 15 minutes of simmering after the liquid has reduced.
What should I serve with Chateaubriand? Chateaubriand pairs well with roasted or mashed potatoes, steamed vegetables, or a side salad. It is also commonly served with a red wine reduction sauce.
Can I cook the tenderloin to a different level of doneness? Yes, if you prefer your meat cooked to medium or medium-well, you can adjust the cooking time accordingly. Keep in mind that cooking times may vary depending on the thickness of the tenderloin.
Can I use a different cut of beef for Chateaubriand? Chateaubriand is traditionally made with center-cut beef tenderloin. However, you can experiment with other cuts like filet mignon if desired.

Serving dishes and utensils

Chef's Knife - A sharp and versatile knife for trimming and slicing the tenderloin.
Cutting Board - A sturdy surface for safely cutting and preparing the ingredients.
Meat Thermometer - Essential for checking the internal temperature of the tenderloin to ensure it is cooked to perfection.
Oven-Safe Skillet - A skillet that can be used both on the stovetop and in the oven for searing and roasting the tenderloin.
Small Saucepan - Used for simmering and reducing the wine and stock to make the sauce.
Whisk - For incorporating the butter and flour into the sauce, ensuring a smooth and creamy texture.
Serving Platter - A large platter or dish to elegantly present the sliced Chateaubriand.
Meat Carving Set - Optional but helpful for slicing the rested tenderloin into even portions.

Origin stories

Chateaubriand is named after François-René de Chateaubriand, a French writer and diplomat who served Napoleon and Louis XVIII. The dish was created by his personal chef, Montmireil. However, there is a bit of a culinary controversy surrounding this dish. The term 'Chateaubriand' originally referred to the method of preparation, where the meat was cooked between two lesser cuts of meat that were discarded after cooking. The intention was to enhance the flavor of the prime cut in the middle. Over time, 'Chateaubriand' has come to refer to the cut of meat itself, typically a thick slice from the center of the beef tenderloin, rather than the cooking method. So remember, while enjoying this succulent dish, you're partaking in a slice of French culinary debate that has lasted over two hundred years!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.