Chateaubriand only sounds difficult to make because of the fancy French name, but I promise it is one of the easiest things you will make! This recipe is simple, stuffed with garlic and slathered in a red wine herb sauce that is to die for. Your guests will truly be impressed.
This is one of the more luxurious recipes on my blog and one I plan on turning into a new Christmas tradition like my Christmas Cake Balls.
I made this Chateaubriand roast for Christmas dinner and it was an absolute hit! I get so excited when working with such a fantastic cut of meat, but I'll admit, it can be a bit intimidating at first.
Not only is it a costly purchase, but it's a huge portion so we literally can't afford to mess it up. But because of how tender a tenderloin typically is, it's hard to mess up. But have no fear, with a little guidance, I will help you make the most deliciously, moist, tender roast.
What Is A Chateaubriand?
Chateaubriand, sometimes called a Chateaubriand steak, is a classic dish made from the center cut of a beef tenderloin. Chateaubriand technically refers to how the tenderloin is prepared but nowadays, the cut itself is often referred to as a "chateaubriand".
How To Roast A Chateaubriand
Step 1: Choose Your Center-Cut
If we're spending more than $50 for a tenderloin, let's make sure it's a GOOD one!! Here are some things to look for when choosing your tenderloin:
1. Cut/Size
Look for a tenderloin that is the same size and thickness across so it cooks evenly.
2. Color
Look for a cut that is bright red instead of dull or grayish. This indicates freshness.
3. Marbling
Check for fine white streaks of fat (marbling). These enhance flavor and juiciness. Avoid meat that looks dry or has large chunks of fat.
4. Preparation
Ask your butcher to trim the tenderloin for you, if it's not already. They should remove the silver skin and excess fat, leaving you with a clean and ready-to-cook piece.
5. Quality Grade
If available, choose USDA Prime or Certified Angus Beef for premium quality. If you’re outside the U.S., look for similar high-quality grades.
Step 2: Prepare The Meat
First, we need to season it. I like to keep things simple when it comes to roasting tenderloin. Salt and freshly cracked black pepper is a must!
Optional* In addition to that, I sometimes like to add fresh garlic. To do this, I'll make slits in my roast and stuff in small slivers of garlic throughout. (see photo above.) This is completely optional but adds a lovely garlic flavor to the entire cut of beef.
Make sure your tenderloin has rested at room temperature about 30 minutes before cooking.
Step 3: Sear The Meat
Heat some high smoke point oil in a heavy pan (a cast-iron skillet or dutch oven is perfect). Get it nice and hot first before adding the oil. We want the beef the sizzle.
Place the beef in the pan and let it brown on one side. Flip it using tongs and do the same on the other sides. Don't forget the ends too! This locks in all the juices.
Place roast on a sheet pan with a wire rack and insert with a thermometer. (This one is the best since it's digital and can be placed outside of the oven.)
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Step 4: Roast It
Now for the easy part! Let's roast it! Preheat your oven to 400°F and place on the middle rack uncovered. Cook until the meat hits about 115°F for rare, pink and juicy meat. Or you can take it out at 130°F if you prefer it more medium-rare. Keep in mind the residual heat will continue to cook the tenderloin after it comes out for at least another 5 degrees.
I don't recommend cooking it more than medium-rare.
Roast Beef Internal Temperatures
Rare: 120–125°F (49–52°C)
Medium-Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-Well: 150–155°F (65–68°C)
Well-Done: 160°F+ (71°C+)
Step 5: Let It Rest At Room Temp
After taking the beef out of the oven, let it sit on the counter for 10–15 minutes. Seriously, don’t touch it. This “resting” time lets the juices stay inside instead of running all over your cutting board.
Step 6: Make the Sauce
In the same pan you seared the tenderloin, we're going to make a red wine sauce or demi-glace as the French call it.
It is an easy way to elevate the flavors of the tenderloin and add more moisture. It's made from the brown bits from the pan, red wine, broth, butter, herbs and onions.
I love using thyme and sage but parsley and tarragon would also be delicious.
What to Serve Chateaubriand With
- Mashed Potatoes: This is very American and allow you to soak up the sauce.
- Fondant Potatoes: A French way to serve up potatoes that are more elevated than mashed potatoes. (And so good!!)
- Roasted veggies: Asparagus, carrots, green beans and spinach would be my suggested veggies.
- Parsnip Puree: Pureed parsnips instead of mashed potatoes are a great alternative. They are very delicious too!
- French Fries: Classic french fries (thin cut or steak cut) would be a fun side to serve with some veggies.
Bonus Tip: Leftovers!
If there’s any beef left (which I highly doubt will happen), slice it thin for sandwiches the next day. We had a lot of leftovers because it was only two of us eating. So I sliced it all up and added the filets and sauce to a Tupperware container.
The next day, heat the slices in the sauce gently. Mix up some horseradish sauce (mayo and prepared horseradish) and slap it on crusty bread. Instant gourmet lunch! (So freaking good!)
And that’s it! You’ve just made a restaurant-level dish in your own kitchen. Now sit back, take a bow, and enjoy every bite. You deserve it. 😊
What To Serve This With
📖 Recipe
How to Make Chateaubriand
Equipment
Ingredients
- 3 lbs Chateaubriand, beef tenderloin (center-cut roast) (see tips above for what to look for)
- 4-6 whole garlic cloves, sliced thinly
- 3 teaspoon salt (to taste)
- freshly ground black pepper (*freshly ground makes a difference!)
- 3-4 tablespoon oil or clarified butter (see note*)
- shallots 2 shallots, minced
- 2 cups red wine
- 32 oz beef broth or stock
- 2-3 sprigs fresh thyme, tarragon or sage (*or a combination)
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Instructions
- Preheat oven to 375℉.
- Generously sprinkle salt and crack black pepper all over your tenderloin. (Tip* The general rule is 1 teaspoon of salt for every pound of meat.)
- If you're adding garlic like I did, use a small pairing knife and puncture small holes about 2" deep and stuff the slivers of garlic inside. Do as much or as little as you wish. See my photo above for a guide. I used about 4 cloves.
- We can go straight to searing our tenderloin if you're not adding garlic.Heat a cast iron skillet (or a dutch oven) over high heat. When it gets hot, add your oil then add your tenderloin carefully. Don't move it once it's down! We want to sear (brown) as much of it as we can. Rotate the tenderloin every 5 minutes or so making sure to get the ends too! (Check out the photo above to see how I use tongs to stand it upright on both sides.)
- Once we have formed a nice golden brown crust, it's time to roast it. Turn off the heat and set the pan aside without washing it. We will be using it again.Stick your meat thermometer in one end of the roast and place it on a wire rack set over a sheet pan and into the oven.
- See the doneness chart above but I recommend pulling out the roast once it hits 115-125℉. This will result in a rare-medium rare roast. Keep in mind it will continue to cook after it's pulled out. If you want medium roast, pull it out at 135℉. This will take about 15 minutes.
- While the roast is in the oven, let's make our sauce. Add the minced shallot to the same pan set over medium heat with a few tablespoons of oil or butter. Add in your fresh herbs as well and let saute for 5 minutes or so until the shallots are soft.
- Add 2 cups of red wine and let simmer while scraping up small bits of leftovers from the bottom of the pan. Use a flat wooden spoon to do this efficiently.
- Let the wine simmer down ¾ of the way before adding your beef broth.
- Add in your broth (reserving ½ cup in a mug or bowl which we'll use later) and bring to a boil then reduce to a hard simmer until it reduces again by half. (Reducing our sauce will really help to concentrate the flavors.)
- Whisk the 3 tablespoons of cornstarch into the ½ cup reserved broth and then add to the sauce. Whisk it well until it's fully incorporated. This will help to thicken the sauce.
- If after 5 minutes of simmering the sauce isn't thick yet, whisk another tablespoon of cornstarch into ¼ cup of broth (or water) and add it into the sauce again.
- Once it's thickened up into a thick sauce consistency, strain it into a bowl or cup. (You could also simply remove the herbs using a fork leaving the shallots in if they don't bother you).
- When the roast is ready, pull it out and let it sit at room temperature until tented foil for 15 minutes. Slice and serve with the sauce when you're ready!
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