Description
Chateaubriand is a classic French main course featuring a center-cut beef tenderloin roast, seared to perfection and roasted to your preferred doneness. This dish is enhanced with aromatic garlic, fresh thyme, and rosemary, complemented by a rich buttery finish. Optionally served with a red wine and beef stock pan sauce, it makes for an elegant, romantic dinner or a special occasion meal.
Ingredients
Scale
Beef and Seasoning
- 1 center-cut beef tenderloin roast (about 1½ to 2 pounds)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Optional Pan Sauce
- 1 tablespoon Dijon mustard
- ½ cup red wine
- ½ cup beef stock
- Additional knob of butter for richness
Instructions
- Prepare the Beef: Remove the beef tenderloin from the refrigerator and let it come to room temperature for about 30 minutes. Pat it dry using paper towels to ensure a good sear, then season generously all over with kosher salt and freshly ground black pepper.
- Preheat the Oven: Set your oven to 400°F (200°C) so it’s ready when the searing is done.
- Sear the Beef: Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the beef and sear on all sides until a rich brown crust forms, approximately 2 to 3 minutes per side.
- Add Aromatics and Butter: Lower the heat to medium, add unsalted butter, smashed garlic cloves, fresh thyme, and rosemary into the skillet. As the butter melts, continuously spoon it over the beef to infuse flavor and keep the meat moist.
- Roast the Beef: Transfer the skillet with the beef and aromatics into the preheated oven. Roast for 15–20 minutes, or until the internal temperature reaches your desired doneness: 125°F for rare, 130°F for medium-rare, or 135°F for medium.
- Rest the Meat: Remove the skillet from the oven and transfer the beef to a cutting board. Tent loosely with foil and rest for 10–15 minutes to allow juices to redistribute, ensuring a tender, juicy roast.
- Make the Optional Pan Sauce: Place the skillet back on medium heat, discard excess fat but keep the garlic and herbs. Deglaze the pan with red wine, scraping up the flavorful browned bits. Add beef stock and simmer until reduced by half. Whisk in Dijon mustard and a knob of butter for richness. Strain the sauce if desired and serve alongside sliced beef.
- Slice and Serve: Carve the rested beef into thick slices and plate with your choice of sides, traditionally roasted vegetables or potatoes, and drizzle with the optional pan sauce.
Notes
- Use a meat thermometer to monitor internal temperature for perfect doneness.
- Allowing the meat to rest after roasting is essential to keep slices juicy and tender.
- Traditionally served with roasted vegetables or potatoes and a rich sauce like Béarnaise.
- For a richer pan sauce, incorporate Dijon mustard and butter as described.
- If you prefer, skip the pan sauce and serve the beef simply with fresh herbs and seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: French
Nutrition
- Serving Size: 1 portion (about 6 oz)
- Calories: 390
- Sugar: 0g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 120mg
