Description
Chateaubriand is a luxurious, tender cut of beef served with a rich sauce. Often reserved for special occasions, this dish features a center-cut tenderloin steak that is pan-seared and roasted to perfection, traditionally served with béarnaise sauce and accompanied by vegetables or potatoes.
Ingredients
Scale
- 2 (1 1/2-inch thick) center-cut beef tenderloin steaks (about 12–16 oz each)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup dry red wine (optional, for deglazing)
- For the Béarnaise Sauce (optional):
- 1/2 cup white wine vinegar
- 1/4 cup dry white wine
- 1 shallot, minced
- 1 sprig fresh tarragon (plus extra for garnish)
- 3 large egg yolks
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the beef tenderloin steaks dry with paper towels and season generously with salt and pepper on both sides.
- In a large ovenproof skillet, heat olive oil and butter over medium-high heat. Add the garlic, rosemary, and thyme. When the butter has melted and the oil is hot, add the steaks to the skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.
- If using, add the wine to deglaze the pan, scraping any brown bits off the bottom of the skillet with a wooden spoon.
- Transfer the skillet to the preheated oven and roast the steaks for 6-8 minutes for medium-rare, or adjust the time to your desired doneness. Use a meat thermometer to check the internal temperature (125°F for medium-rare, 130°F for medium). Remove the skillet from the oven.
- Let the steaks rest for 5-10 minutes before slicing. Serve with béarnaise sauce, if desired.
- To make the béarnaise sauce, combine the vinegar, white wine, shallot, and tarragon in a small saucepan over medium heat. Bring to a simmer and cook until the liquid has reduced by half, about 5-7 minutes. Strain the mixture through a fine sieve to remove the solids.
- In a heatproof bowl, whisk the egg yolks and the strained vinegar mixture together. Place the bowl over a pot of simmering water (double boiler method), whisking constantly until the yolks are thickened and pale, about 3-4 minutes.
- Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and thick. Season with salt and pepper to taste. Remove from heat and keep warm.
- Serve the Chateaubriand steaks with the béarnaise sauce drizzled on top, garnished with extra tarragon if desired. Pair with roasted vegetables or mashed potatoes for a complete meal.
Notes
- For a different flavor, you can substitute the béarnaise sauce with a red wine sauce or peppercorn sauce.
- Ensure the steak rests after roasting so the juices can redistribute and keep the meat tender.
- If you don’t have an ovenproof skillet, you can sear the steaks in a regular pan and then transfer them to a baking dish to finish cooking in the oven.
Nutrition
- Serving Size: 1 steak
- Calories: 500
- Sugar: 1g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 150mg
Keywords: Chateaubriand, beef tenderloin, French steak, béarnaise sauce, pan-seared beef