Description
Chateaubriand is a classic French dish featuring a center-cut beef tenderloin roast, seared to develop a rich crust and then roasted to tender perfection. This elegant and flavorful main course is perfect for special occasions and pairs beautifully with traditional sauces such as Béarnaise or red wine reduction, along with roasted vegetables or potatoes.
Ingredients
Scale
Beef Tenderloin
- 1 center-cut beef tenderloin roast (about 1½ to 2 pounds)
Seasoning and Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Beef: Let the beef tenderloin sit at room temperature for 30 minutes to ensure even cooking. Preheat your oven to 400°F (200°C). Pat the beef dry with paper towels to promote browning and season all sides generously with kosher salt and freshly ground black pepper.
- Sear the Tenderloin: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the tenderloin on all sides, about 2-3 minutes per side, until a rich, brown crust forms. This locks in the juices and develops flavor.
- Add Aromatics and Butter Baste: Reduce the heat slightly and add the unsalted butter, smashed garlic cloves, fresh thyme, and rosemary sprigs to the skillet. Spoon the melted butter continuously over the tenderloin for 1-2 minutes to infuse it with aromatic flavors.
- Roast the Beef: Transfer the skillet with the beef and aromatics into the preheated oven. Roast for 15 to 20 minutes, or until the internal temperature reaches 125°F (52°C) to achieve medium-rare doneness.
- Rest the Meat: Remove the skillet from the oven, tent the tenderloin loosely with foil, and let it rest for 10 to 15 minutes. This allows the juices to redistribute, resulting in a tender and juicy roast.
- Slice and Serve: Slice the chateaubriand into thick medallions. Serve immediately with your favorite sauce, such as Béarnaise, and classic sides like roasted vegetables or potatoes.
Notes
- Traditionally served with Béarnaise sauce or red wine reduction.
- Pair with roasted vegetables or potatoes for a classic presentation.
- Allowing the meat to rest after roasting is essential for juicy slices.
- Adjust seasoning to taste before serving.
