Chateaubriand is a classic French dish that features a thick cut of beef tenderloin, typically taken from the center of the tenderloin. It is often considered a luxurious and elegant meal, perfect for special occasions or romantic dinners. The beef is seared and roasted to perfection, resulting in a tender and flavorful dish. Here’s a general recipe for Chateaubriand:
Ingredients:
- 1 ½ to 2 pounds (675 to 900 grams) beef tenderloin (center-cut)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh thyme sprigs
- Beef or veal stock (optional, for making a sauce)
- Red wine (optional, for making a sauce)
- Salt and pepper (for seasoning the sauce, if desired)
Instructions:
- Preheat your oven to 425°F (220°C).
- Season the beef tenderloin generously with salt and pepper on all sides.
- Heat the vegetable oil in an oven-safe skillet or roasting pan over high heat.
- Sear the beef tenderloin in the hot skillet, turning it occasionally, until it develops a brown crust on all sides. This should take about 2-3 minutes per side.
- Transfer the skillet with the seared beef to the preheated oven. Roast the tenderloin for about 15-20 minutes or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be around 135°F (57°C). Keep in mind that the cooking time may vary depending on the thickness of your tenderloin.
- Once the beef is cooked to your liking, remove it from the oven and transfer it to a cutting board. Let it rest for about 10 minutes before slicing.
- While the beef is resting, prepare the sauce if desired. In the same skillet used for searing the beef, melt the butter over medium heat. Add the minced garlic and thyme sprigs, and sauté for a minute until fragrant.
- If making a sauce, deglaze the pan with a splash of red wine, scraping up any browned bits from the bottom. You can also add some beef or veal stock to enhance the flavor. Simmer the sauce for a few minutes until it reduces slightly. Season with salt and pepper to taste.
- Slice the rested beef tenderloin into thick, diagonal slices.
- Serve the Chateaubriand slices on individual plates, accompanied by the sauce on the side or drizzled over the meat.
Chateaubriand is typically enjoyed with classic French sides such as roasted potatoes, sautéed vegetables, or a green salad. It’s a decadent and flavorful dish that showcases the tenderness of beef tenderloin. Bon appétit!
