Chateaubriand Recipe

Bring to room temperature

Remove the 500 g center-cut beef tenderloin from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature for even cooking.

Season

Pat the tenderloin dry with paper towels. Evenly rub 2 tsp sea salt and 1 tsp freshly ground black pepper over all surfaces.

Sear

Preheat oven to 200°C (400°F). In a large ovenproof skillet over medium-high heat, add 1 tbsp neutral oil. When shimmering, add the tenderloin and sear, undisturbed, 2½–3 minutes per side until a deep brown crust forms; also sear the ends about 30–45 seconds each.

Baste and roast

Reduce heat to medium. Add 3 tbsp unsalted butter, 2 crushed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan and spoon melted butter over the roast for 30–45 seconds. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the center reads 54–56°C (129–133°F) for medium-rare, about 10–14 minutes depending on thickness. For medium, roast to 60–63°C (140–145°F).

Rest

Remove the roast to a cutting board and tent loosely with foil. Let rest 10–12 minutes to allow juices to redistribute (internal temperature will rise ~3–5°C).

Slice

Slice the Chateaubriand across the grain into 2–3 cm thick medallions. Keep warm while finishing the sauce.

While the beef is resting, carefully pour off excess fat from the skillet, leaving any browned bits. Place the skillet over medium heat (or use a separate saucepan if preferred). Add the finely minced shallot and sauté for 1½–2 minutes until softened and translucent but not browned.

Deglaze the pan by adding 120 ml dry red wine, scraping the browned bits with a wooden spoon. Increase heat and reduce the wine by about two-thirds, 3–5 minutes.

Add 120 ml beef stock and continue to simmer until the sauce thickens slightly and reaches about 120–150 ml in volume, 4–6 minutes.

Remove from heat and whisk in 1 tsp Dijon mustard, 1 tbsp cold cubed butter, 0.25 tsp freshly ground black pepper and 0.25 tsp coarse salt until glossy and emulsified. Taste and adjust seasoning.

If desired, strain the sauce through a fine sieve for a smooth finish, pressing on solids, then return to the pan to keep warm.

Arrange sliced Chateaubriand on a warm platter. Spoon the warm shallot-red wine sauce over the slices or serve alongside in a gravy boat.

Garnish with 1 tbsp finely chopped fresh parsley and an optional lemon wedge. Serve immediately with your choice of sides.