The Perfect Chateaubriand Recipe
Hello there friends, an exciting recipe today! I am going to share with you how to make the Perfect Chateaubriand! A Filet Mignon for 2. Super easy to prepare and make. The only thing that it isn't easy on, is your wallet. This is the perfect dinner to cook when you really want to impress that special someone you love!So if you're ready to do some lovin' ...Let's get cooking!
Recipe Video
Recipe Ingredients
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
Recipe Instructions
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.
Pro-Tips
Internal Temperature is Key
I can’t stress enough how vital it is to watch your temperature. A thermometer might just be your best friend when cooking a tenderloin. Sometimes we get impatient, or we rely on old rules of thumb, but each cut of meat can differ slightly in thickness and fat content. By checking your internal temperature, you can avoid the heartbreak of an overcooked roast. Remember, you want that perfect medium-rare or the doneness that suits your palate best. For best results, you want to pull your roast out of the oven once the internal temperature has reached 120 to 125 degrees Fahrenheit.
Bonus Pro-Tip: Seasoning Can Make a Huge Difference
Don’t be shy about seasoning your beef tenderloin. Many people are hesitant, but sprinkling generous kosher salt over the entire cut, perhaps 1 to 2 hours before cooking, allows the salt to penetrate deeply. That initial salting helps create a flavor-packed bite, all while ensuring it’s seasoned properly. Follow it up with a dusting of black pepper—some might prefer freshly ground black pepper—for a final pop that pairs perfectly with the natural richness of the meat.
