Chateaubriand Recipe

You may be all set to dive into this classic beef dish, but first things first: we've got to get the pronunciation right. Chateaubriand is pronounced "shah-tow-bree-and." According to The Spruce Eats, it's reportedly named after François-René de Chateaubriand, a 19th-century French writer and diplomat who is said to have adored this particular cut and preparation of beef. 

If you're intimidated by this delightful entree, don't be. Chef and food writer Keith Kamikawa says: "I'd actually say, without being snarky, we could [call] this one 'shockingly easy' and it'd be completely true. It's really approachable. The only reason Chateaubriand could be intimidating would be the price," he maintains. "If the [recipe] instructions are followed, I guarantee it'll work." And given what you pay for a cut of this meat, you really want that outcome!

As for how best to serve this top-quality meat, Kamikawa says that "This is a classic dish, so I love classic sides. Chateau potatoes, which are simply peeled potatoes cut into ovals roasted with fresh herbs and butter, are [perfect]. Burgundy mushrooms are a favorite too, as well as seared asparagus."

And as for when to splurge and serve this special meal? "Valentine's Day, anniversaries, birthdays, any excuse for a dinner for two is when [to] serve Chateaubriand," says Kamikawa. "Of course if you want to share, the same thing holds true if you have a little larger group. It's easy and a fun project to work on together."

Yes, depending on where you get your meat, this recipe may cost you anywhere between $100 and $200. Chateaubriand is essentially a large roast cut of fillet mignon, a popular cut of meat that can indeed get pretty pricey. But it's a meal you'll long remember and one that will thrill your special someone or your very fortunate dinner party guests.

You'll need 2 pounds of Chateaubriand (also known as center-cut beef tenderloin), 10 1/2 tablespoons of softened unsalted butter, 1 shallot, 3 cloves of garlic, 1 3/4 teaspoons of coarse-ground black pepper,  2 1/2 teaspoons of kosher salt, and 2 tablespoons of chopped parsley.

Salting the Chateaubriand properly is almost as important as cooking it properly. So let's do this prep right. That said, don't get too anxious here. Just take your time and follow the instructions, and you'll have the Chateaubriand ready to cook soon enough. 

First, place the cut of meat on a wire rack placed over a pan or cutting board, to help with cleanup. Evenly tie the tenderloin with butcher's twine, starting from the center and moving out to the ends. Then rub the meat all over with the two teaspoons of kosher salt. Feel free to use more if a lot of the salt falls past the rack and misses the beef itself. Then, rest the meat in the refrigerator for at least 1 hour. If you can, rest the tied-up tenderloin for up to 24 hours. This will allow the salt to truly infuse its flavor into the meat.

Mince the shallot and the 3 cloves of garlic, and then sauté them in a small pan in ½ tablespoon butter. Cook until the shallots are translucent and the garlic becomes fragrant, or for about 2 to 3 minutes. Place the cooked shallot and garlic in a bowl and set it aside to cool. 

In another bowl, mix 8 tablespoons of unsalted butter, 1 ¼ teaspoons of coarse-ground black pepper, a ½ teaspoon of kosher salt, and 2 tablespoons of chopped Italian parsley. When the shallots and garlic have cooled, combine them with the butter mixture, then set aside.

Preheat your oven to 300 degrees Fahrenheit. Remove the meat from the fridge and let it sit at room temperature for 10 or 15 minutes, then pat the tenderloin with a paper towel to remove any moisture. 

Next, rub the tenderloin first with a ½ teaspoon of coarse-ground black pepper and then with 2 tablespoons of unsalted butter, taking care to cover the entire tenderloin with both. Now place the tenderloin on a wire rack on a baking sheet and bake it for 30 to 45 minutes or until the center hits 115 degrees Fahrenheit for medium-rare (or 125 degrees Fahrenheit for medium), flipping and rotating the tenderloin halfway through baking.

Kamikawa says not to worry that those temperatures are well under "what you'd normally want since you still have to sear the tenderloin after that [...] Once you're done searing, it'll be a perfect medium-rare." Try to resist the urge to overcook this expensive cut of meat, As Kamikawa says, "Well, you can't uncook it."

Now it's time to get your sear on. Heat ½ tablespoon of vegetable oil in a heavy-gauge pan that's at least 10 inches in size. A cast iron pan is ideal for searing, though a heavy-bottomed pan that's suited for high heat, like a Dutch oven, can also work well here. 

Heat the oil until it's beginning to smoke, then place tenderloin in the pan and sear each side to an even brown color. This will take about 1 to 2 minutes per side. Lightly sear the ends as well by holding the meat upright with tongs – that sear should take only about 15 seconds.

Place tenderloin on a cutting board and top it with 3 or 4 ounces of the black pepper garlic butter, then make a long "tent" over the top of the meat using aluminum foil. Let your precious Chateaubriand sit in that little tent for 10 minutes to let the meat rest.

Now, toss the tent, remove the butcher's twine and slice the (perfect) meat into ½ inch thick sections, making sure you admire the perfection of the Chateaubriand at each cut. When you serve it, go ahead and top each cut with an additional dollop of black pepper garlic butter as desired.

And if there's any left over, know that, of course, there's no way that you're letting it go to waste. "For reheating," Kamikawa says, "I'd pull the tenderloin [from the fridge] and let it rest to room temp, get a nice and hot pan, [and] put a dab of butter in the pan for a quick sear. You could also do the same on nice hot grill." When it comes to leftovers, think of all the ways you can add in new ingredients while still highlighting the meat itself. "This will [also] make an awesome cold or hot steak sandwich," says Kamikawa, "[but] my favorite is making a tenderloin eggs Benedict in the morning. That's some tasty steak and eggs."