Châteaubriand Recipe

Time1h

Serves4

Make Châteaubriand Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Beef
Remove the Châteaubriand cut beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps ensure even cooking.
2
Season the Beef
Generously season the beef tenderloin with kosher salt and freshly ground black pepper on all sides.

3
Sear the Beef
In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Once hot, carefully place the seasoned beef tenderloin in the pan. Sear for about 3-4 minutes on each side until a nice brown crust forms.
4
Transfer to Oven
After searing, transfer the pan to a preheated oven at 200°C (400°F). Cook for about 20-25 minutes to reach a medium-rare doneness (internal temperature of 57°C or 135°F). Use a meat thermometer for accuracy.
5
Rest the Meat
Once cooked, remove the Châteaubriand from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute.

6
Make the Sauce
In the same skillet used for the beef, add the red wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Allow it to reduce by half, then add beef stock and continue to simmer until slightly thickened.
7
Finish the Sauce
Stir in the butter and fresh thyme leaves until the butter is melted and the sauce is glossy. Season with salt and pepper to taste.

8
Slice and Serve
Slice the rested Châteaubriand into thick medallions, serve with the red wine sauce drizzled over the top, and enjoy!