Description
Chateaubriand is a classic French dish featuring a center-cut beef tenderloin, seared to perfection and roasted to a tender medium-rare. Served with a rich, creamy béarnaise sauce made from a reduction of white wine vinegar, white wine, shallots, and fresh tarragon, this elegant meal pairs beautifully with traditional sides like haricots verts or roasted vegetables. Expertly combining pan-searing and oven roasting techniques, this recipe delivers a flavorful, juicy centerpiece for a sophisticated dinner.
Ingredients
Scale
For the Beef:
- 1 (1.5–2 lb) center-cut beef tenderloin (Chateaubriand cut)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- Salt and freshly ground black pepper, to taste
For the Béarnaise Sauce:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon, chopped
- 2 egg yolks
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
Instructions
- Preheat the Oven and Season Beef: Preheat your oven to 400°F (200°C). Pat the beef dry using paper towels to ensure a good sear, then season generously with salt and freshly ground black pepper on all sides to enhance flavor.
- Sear the Beef: Heat olive oil in a cast iron skillet or ovenproof pan over high heat until shimmering. Add the beef and sear on all sides, about 2 to 3 minutes per side, until a deep golden-brown crust develops, locking in juices.
- Baste with Butter and Aromatics: Add the unsalted butter, fresh thyme sprigs, and smashed garlic cloves to the pan. Tilt the pan slightly and use a spoon to baste the beef continuously with the melted butter mixture for 1 to 2 minutes, infusing it with rich flavor.
- Roast in Oven: Transfer the skillet with the beef into the preheated oven. Roast until the internal temperature reaches 125°F (52°C) for medium-rare doneness, which should take about 15 to 20 minutes depending on the thickness of the tenderloin.
- Rest the Beef: Remove the skillet from the oven and transfer the beef to a cutting board. Tent loosely with foil and let it rest for 10 minutes to allow juices to redistribute, ensuring a moist and tender result.
- Prepare the Béarnaise Sauce Reduction: Meanwhile, combine white wine vinegar, dry white wine, finely chopped shallots, and half of the chopped tarragon in a small saucepan. Simmer gently until the liquid reduces by half, concentrating the flavors.
- Strain and Whisk Egg Yolks: Strain the reduction into a heatproof bowl to remove solids. Place the bowl over a double boiler or set it over simmering water. Add egg yolks to the warm reduction and whisk continuously until the mixture thickens, ensuring it does not scramble.
- Incorporate Butter and Season Sauce: Slowly drizzle in the melted unsalted butter while continuously whisking to create a smooth, creamy sauce. Stir in the remaining fresh tarragon and season with salt and freshly ground black pepper to taste.
- Slice and Serve: Slice the rested beef tenderloin into thick medallions. Serve immediately with the freshly prepared béarnaise sauce and your choice of classic sides such as haricots verts, roasted potatoes, or carrots for a complete and elegant meal.
Notes
- For best results, use a meat thermometer to monitor the internal temperature of the beef to achieve perfect medium-rare.
- If you do not have a double boiler, use a heatproof bowl set over a pot of simmering water to gently cook the béarnaise sauce.
- Resting the beef is crucial to retain its juices and ensure tenderness.
- Chateaubriand is ideal for special occasions due to its rich flavor and elegant presentation.
- Can be paired with a full-bodied red wine such as Cabernet Sauvignon or Bordeaux for an enhanced dining experience.
