Chateaubriand is an elegant French steak featuring perfectly seared beef tenderloin, finished in the oven and served with a rich reduction sauce. This dish is a hallmark of fine dining, offering buttery tenderness and deep flavors that make it ideal for special occasions.
Why You’ll Love This Chateaubriand steak Recipe
- Perfectly tender beef tenderloin, seared to a golden crust
- A classic French dish, ideal for romantic dinners or celebrations
- Easy to prepare at home, using simple yet high-quality ingredients
Ingredients (Serves 2)
For the Steak:
- 1 lb center-cut beef tenderloin
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
For the Reduction Sauce:
- 1 large shallot, minced
- ½ cup demi-glace
- 1 tablespoon unsalted butter (for finishing)
- 1 tablespoon fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prepare the Beef
- Preheat your oven to 375°F (190°C).
- Pat the beef tenderloin dry with paper towels to ensure a perfect sear.
- Season generously with salt and black pepper on all sides.
2. Sear the Steak
- Heat a large skillet over medium-high heat.
- Add olive oil and butter, letting it melt and sizzle.
- Sear the beef for 2–3 minutes per side, using tongs to turn it, until evenly browned.
3. Roast the Beef
- Transfer the seared steak to a rack over a roasting pan.
- Roast in the oven for:
- 15 minutes for medium-rare
- 20 minutes for medium
- Adjust based on your preferred doneness.
- Remove from the oven, wrap loosely in aluminum foil, and let it rest for 15 minutes to retain juices.
4. Prepare the Reduction Sauce
- Using the same skillet with steak drippings, heat over medium heat.
- Add shallots and sauté until soft and translucent.
- Stir in demi-glace and let the sauce thicken slightly.
- Remove from heat and stir in 1 tablespoon of butter for a silky texture.
5. Serve and Garnish
- Slice the rested beef diagonally into thick medallions.
- Spoon the reduction sauce over the steak.
- Garnish with chopped parsley and serve immediately.
Tips for the Perfect Chateaubriand
- Use high-quality beef tenderloin for the best flavor and tenderness.
- Let the steak rest after cooking to keep it juicy and flavorful.
- For extra richness, add a splash of cream or a knob of butter to the sauce.
Frequently Asked Questions
Can I use another cut of beef?
Yes! While beef tenderloin is traditional, you can try a thick-cut sirloin or ribeye.
What should I serve with Chateaubriand?
Pair it with gratin dauphinois (French scalloped potatoes), roasted vegetables, or a fresh green salad.
Can I make the sauce ahead of time?
Yes! Prepare the sauce and store it in the fridge for up to 2 days. Reheat gently before serving.
Enjoy this classic French Chateaubriand, a luxurious steakhouse dish that brings the flavors of France to your kitchen.
Would you like Sauce pairings or side dish suggestions for a complete meal experience?