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Servings 2 servings


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.


For the In Oven Thermometer:  click here
For the Green Beans:  click here
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