Chateaubriand

A classic recipe for Chateaubriand featuring a tender beef tenderloin complemented by a rich red wine sauce, perfect for special occasions and family dinners.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: French

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

1.5–2 lb center-cut beef tenderloin Look for well-marbled for the best flavor and tenderness.
2 tbsp olive oil Can substitute with avocado oil for a different taste.
to taste Salt and pepper Season generously.
2 tbsp unsalted butter Plus more for sauce.
2 shallots finely chopped Adds sweetness to the sauce.
1 cup dry red wine Use a quality wine for the sauce.
1 cup beef stock Can use gluten-free beef stock for dietary needs.
1 sprig thyme

Method

Preparation

Take the beef out of the fridge 30–60 minutes before cooking to let it come to room temperature.
Pat the beef dry with paper towels and season generously with salt and pepper.
Preheat your oven to 200°C (400°F).

Searing

Heat olive oil in an ovenproof skillet over medium-high heat.
Sear the beef on all sides for about 2 minutes per side until beautifully browned.

Roasting

Transfer the skillet to the oven and roast for 15–20 minutes until the internal temperature reaches 115°F (46°C) for medium-rare.
Remove from oven and let the beef rest for 10 minutes under foil.

Preparing the Sauce

In the same skillet, sauté the shallots over medium heat for about 1 minute.
Pour in the red wine, scrape up the browned bits, and reduce the wine by half, about 5–7 minutes.
Add beef stock, thyme, and bay leaf, then simmer until slightly thickened, about 5 minutes.
Remove herbs and stir in 2 tbsp of butter for a glossy finish.

Serving

Slice the beef into thick slices and serve drizzled with the warm red wine sauce.

Notes

Store leftovers wrapped in plastic wrap or airtight containers for up to 3 days in the fridge; freeze for up to 3 months.