How do you cook chateaubriand

Note that a filet mignon, another pricey steakhouse cut, is from the smaller end of the beef tenderloin. This chateaubriand recipe is a traditional version of the restaurant favorite. The lusciously tender beef is seasoned very simply, roasted to perfection, and then sliced on the diagonal. Be sure to make the easy shallot and wine sauce to accompany the meat and serve with chateau potatoes for authenticity.

Chateaubriand is a perfect roast for the French Christmas table. For the sauce, I used fresh tarragon, a packet of French-style demi-glace concentrate, and pinot noir for the red wine.

It was amazing! I will probably use the sauce recipe whenever I cook a beef roast or steak. Preheat the oven to F. Evenly season the beef with salt and pepper. Melt 2 tablespoons of the butter with the olive oil in a large skillet preferably cast iron set over medium-high heat until cloudy and bubbly.

Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.

Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. Set aside the skillet with any accumulated juices for making the sauce.

Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well. Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.

While the tenderloin is resting, make the wine sauce. Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan. Continue boiling the sauce until it reduces by half. Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.

Tent meat with foil and allow for a 5 minute rest time while potatoes continue to cook. Step 7: If using a grill, place meat directly over high heat and sear on all sides for about 2 minutes on each side, turning constantly.

If using an oven, place the meat back on top of the potatoes for 2 minutes, then flip and cook an additional 2 minutes before removing meat and potatoes from the oven.

Step 8: Slice meat, spoon drippings over top of potatoes, and garnish with fresh parsley before serving. If you tried this recipe and enjoyed it, please click the stars below to leave a rating. But let me tell you why my favorite go-to method is the absolute best for chateaubriand.

What Is Chateaubriand? Simply put, this French classic is a little bit of both. Speaking beef tenderloin, the Private Reserve filet mignon from Omaha Steaks is also to die for, but I digress… For more information about the boneless prime rib, click the picture above.

Ok, enough small talk—lets get to work. Cook time: 40 mins. The Best Way to Cook Chateaubriand. Print Recipe Pin Recipe. Prep Time: 15 minutes. Cook Time: 40 minutes. Resting Time: 5 minutes. Total Time: 1 hour. Course: Entree, Main Course. Cuisine: American, French. Servings: 4. I do recommend pairing any tenderloin dish with a good sauce, at Meat N' Bone we sell a darn good Chimichurri Sauce , if you want something a bit more traditional you can opt for our Grilled Garlic Sauce or come up with some Bernaise sauce.

This time we are using an oven, as its more practical. But you can do this on the grill or use a Sous Vide. You want your cast iron to be scorching hot, the hotter the better.

Be patient, let it get hot. You are looking to build a NICE crust, feel free to use a bit of oil on your cast iron. I recommend Avocado oil as it will not some up your whole kitchen. Specially if you do not have an enormous range! All you are going to do is place the roast in the oven. It will lose its signature tenderness.

But hey, eat your steak how YOU want it! Remove it from the cast iron and place it on your cutting board If you cut into it too early it will be fine, just a bit less cooked and a bit less juicy. This time around we chose to add some of our Chimichurri sauce to boost the flavor I do find tenderloin to lack a bit of flavor