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Chateaubriand Recipe (French Beef Tenderloin)

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Chateaubriand is a classic French beef tenderloin dish featuring a beautifully seared and oven-roasted center-cut roast served with a rich red wine shallot sauce. Elegant yet approachable, it is perfect for holidays, celebrations, and special dinners.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Roast
  • Cuisine: French
  • Diet: Halal

Ingredients

  • 2 pounds center-cut beef tenderloin roast
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, smashed
  • 3 sprigs fresh thyme
  • 1 medium shallot, finely minced
  • 3/4 cup dry red wine
  • 1/2 cup beef stock
  • 2 tablespoons unsalted butter for sauce
  • 1 teaspoon fresh thyme leaves
  • 1 small bay leaf
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Remove the beef tenderloin from the refrigerator 30 minutes before cooking.
  2. Preheat the oven to 400°F (200°C).
  3. Pat the beef dry and season all sides with kosher salt and black pepper.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef for 2–3 minutes per side until deeply browned.
  5. Add butter, smashed garlic, and thyme. Spoon the melted butter over the beef for about 1 minute.
  6. Transfer the skillet to the oven and roast for 15–20 minutes for medium-rare or until the internal temperature reaches 125°F (52°C).
  7. Transfer the beef to a cutting board, tent loosely with foil, and rest for 10 minutes.
  8. For the sauce, place the skillet over medium heat and cook the minced shallot for 1–2 minutes.
  9. Add red wine and scrape up browned bits from the pan. Simmer for 4 minutes until slightly reduced.
  10. Add beef stock, thyme leaves, and bay leaf. Simmer another 4–5 minutes.
  11. Remove the bay leaf and stir in butter until glossy. Season with salt and black pepper.
  12. Slice the Chateaubriand into thick pieces and spoon the sauce over the top before serving.

Notes

  • Use a meat thermometer for accurate doneness.
  • Medium-rare is the traditional serving temperature.
  • Serve with mashed potatoes, asparagus, or roasted vegetables.
  • The sauce can be prepared ahead and reheated gently.
  • Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://savorymomskitchen.com/chateaubriand-recipe-french-beef-tenderloin/