A Chateaubriand Recipe They’ll Love You For!
A chateaubriand recipe can also be made with other cuts of beef, such as ribeye or sirloin, but the center cut of beef tenderloin is the actual cut of beef known as the “chateaubriand”, and is traditionally used to create the dish.
Because of its delicious flavor, and of course cost, Chateaubriand is often considered to be a luxurious or special occasion meal and can be found on the menus of many of the finest restaurants in the world.
While Chateaubriand is often considered to be a special-occasion dish, it is actually quite easy to prepare at home. With a little planning and some simple ingredients, you can enjoy a delicious Chateaubriand any night of the week.
This Chateaubriand recipe is sure to create a delicious and memorable meal. If you are planning on serving chateaubriand for dinner, your guests or that special someone will love you for it!
10 Side Dishes That Are Excellent With Chateaubriand
- Asparagus Tips
- Buttered Green Beans
- Butternut Squash Bisque
- Classic French Onion Soup
- Potatoes Au Gratin
- Garlic Mashed Potatoes
- Fondant Potatoes – Cheese Stuffed Potatoes
- Stuffed Onion – Using a Sweet Vidalia Onion
- Stuffed Portobello Mushroom with Arugula Salad
- Spinach Salad with Garlic Custard & Hot Bacon Dressing
Frequently Asked Questions About Chateaubriand
How many people will a Chateaubriand serve?
Chateaubriand is a cut of beef that is taken from the thickest part of the tenderloin. It is typically only big enough to serve two to four people, making it the perfect choice for an intimate dinner.
But it also really depends on the size of the chateaubriand, and your side dishes. If it is a bigger cut you could feed between four and six people. Of course, if you have a large group to feed, you can always cook two chateaubriands. Or, if you’re looking for a smaller portion, you can always order a chateaubriand for two.
No matter how you slice it, Chateaubriand is sure to be a hit!
Is Chateaubriand a recipe or a cut of beef?
Chateaubriand is both a recipe and a cut of beef. Chateaubriand the recipe is traditionally a roast made from the center cut of beef tenderloin (known as the “Chateaubriand”) But the recipe can also be made with other cuts of beef, such as ribeye or sirloin.
Chateaubriand is seared on the outside and then roasted or grilled until rare or medium-rare in the center. It is then served with a sauce made from reductions of white wine and beef stock, usually with shallots, mushrooms, and herbs such as tarragon.
Is Chateaubriand the same as filet mignon?
Chateaubriand and filet mignon are both cuts of beef tenderloin, but they come from opposite ends of the tenderloin. Chateaubriand is cut from the center of the tenderloin towards the thickest end of the tenderloin, while filet mignon is cut from the smaller end of the tenderloin. Chateaubriand is usually larger and more expensive than filet mignon.
Chateaubriand is also 2 or 3 times thicker than a typical filet mignon and considered a roast while filet mignon is typically an individual serving of steak, which is where it gets its name. Filet mignon means “dainty fillet” or “cute fillet” in French.
The Perfect Chateaubriand Recipe
You can find the items below used in making this dish at our online store!
For the Chateaubriand:
- The Chef used a choice 1 ¾ pounds Beef Tenderloin
- 2 tablespoons Clarified Butter or Cooking Oil, like Avocado or Vegetable oil
For the Sauce:
- 4 to 6 cloves of Garlic
- ¼ cup Shallots chopped
- 1 cup Madeira or Port Wine
- 1 tablespoon Thyme and Rosemary chopped
- 1 tablespoon Cornstarch diluted into 2 tablespoons water, if needed
- 2 to 3 ounces of Butter
For the Chateaubriand:
- Salt the roast generously all over and place it on a rack on a cookie sheet in the fridge not covered for a few hours or as much as 48 to 72 hours.
Preheat Oven to 225ºF / 120ºC
- Add Pepper when you are ready to cook, If you have a thermometer be sure to insert it like the Chef did in the video!
- It took the Chef 90 minutes to cook the roast to 125ºF /51ºC
- Remove roast from Oven and allow resting for at least 15 minutes.
- When ready to eat, heat a sauté pan with clarified butter or a cooking oil like avocado or vegetable oil, to create a nice sear.
For the Sauce:
- To make a quick glaze in the same pan, add a couple cloves of garlic, when the roast is nice and golden brown, remove it and set it aside. Add some chopped shallots and cook them until golden brown, deglaze the pan with about 1 cup of Madeira or Port wine, add some chopped thyme and rosemary, stock salt and pepper and bring to boil. Reduce to the right consistency or thicken with a little corn starch.
- Turn heat off and add butter and mix it is quickly.