Classic Châteaubriand Recipe (2024)

Published February 11, 2022.This post may contain affiliate links. Please read my disclosure policy.

Impress your significant other with this classic French Châteaubriand recipe for two that features beef tenderloin, potatoes, and Béarnaise sauce. This will be your new go-to favorite for date night.

Beef is one of those ingredients that is so commonly used when cooking for that special someone. If you are looking for great recipes to use to impress, then try out my Steak Frites or Steak au Poivre.

Classic Châteaubriand Recipe (1)

Châteaubriand is a recipe and method that was named after French statesman and author François Châteaubriand. This dish features roasted, and sliced center-cut beef tenderloin that is served with buttered potatoes and béarnaise sauce.

This was a dish we used to serve up at a restaurant I worked at back in St. Louis that was specifically for two people, which means it was more expensive. We served it with fresh asparagus in addition to the classic ingredients and it was always a hit. Do not ignore these classic recipes, they’re beyond delicious.

Ingredients and Substitutions

Classic Châteaubriand Recipe (2)
  • Beef – A center cut beef tenderloin is the classic cut of meat for this recipe.
  • Oil – I prefer to use olive oil for pan-searing the steak, but you can use any favorite oil.
  • Butter – Unsalted butter will be used to help brown the steak, sear the potatoes, and make béarnaise sauce.
  • Herbs – You will need fresh parsley, thyme, and tarragon for this recipe.
  • Potatoes – Any smaller potato like a baby Yukon or new red potatoes.
  • Béarnaise – This is the classic sauce used for Châteaubriand.

How to Make a Traditional Châteaubriand from Scratch

Use these easy-to-follow procedures to make a classic Châteaubriand from scratch:

Make your Béarnaise sauce and keep warm to the side. This will hold for about 90 minutes.

Classic Châteaubriand Recipe (3)

Peel the potatoes and hold them to the side in a container of cold water.

Classic Châteaubriand Recipe (4)

Add some butter to a sauté pan and add the potatoes and brown over medium to high heat.

Classic Châteaubriand Recipe (5)

Add them to the oven at 350° for 30-35 minutes or until cooked through.

Classic Châteaubriand Recipe (6)

Garnish with parsley, butter, salt, and pepper, set the potatoes to the side, and keep warm.

Classic Châteaubriand Recipe (7)

While the potatoes are in the oven, truss and season the beef tenderloin well on all sides with salt and pepper.

Classic Châteaubriand Recipe (8)

Add some oil to a large frying pan or rondeau pot over high heat and add in the beef.

Classic Châteaubriand Recipe (9)

Turn the heat down to medium-high, add in some butter, garlic, and thyme and cook on all sides until very browned, which takes about 2 1/2-3 minutes per side.

Classic Châteaubriand Recipe (10)

Transfer the pan to the oven and cook at 350° for 10-15 minutes or until the desired internal temperature has been achieved. This amount of cooking time will render a medium-rare internal temperature.

Classic Châteaubriand Recipe (11)

Remove the beef and let rest for 3-5 minutes before slicing.

Classic Châteaubriand Recipe (12)

Serve the beef with potatoes, béarnaise sauce, and chopped fresh parsley.

Classic Châteaubriand Recipe (13)

Sauce Options

The most classic version of this recipe is served with Béarnaise sauce; however, it has adapted over the years and there are some options.

  • Chateau Sauce – This is a combination of Béarnaise and demi-glace.
  • Demi-Glace – A thick mixture of reduced beef stock or espagnole and madeira or sherry wine until it becomes a thick gravy like sauce.

Make-Ahead and Storage

Make-Ahead: This beef tenderloin is meant to be served as soon as it is done resting. If you choose to make it ahead of time, the internal temperature may increase past your desire.

How to Reheat: While I never recommend reheating a hunk of beef, I do realize you may not be able to eat it all. Slice the beef tenderloin into desired portions and add it to a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes. For the Potatoes, place the desired amount on a cookie sheet tray lined with parchment paper or in a sauté pan and heat in the oven at 350° for 5-10 minutes or until hot. You can also reheat in the microwave until hot.

How to Store: Place covered in the refrigerator for up to 4-5 days. The beef can also be frozen for up to 45 days covered in plastic. The potatoes do not freeze well as the potatoes will turn to mush once thawed.

Classic Châteaubriand Recipe (14)

chef notes + tips

  • This is best preparedand served at a rare to medium-rare internal temperature to preserve as much flavor as possible.
  • If you are unsureof the internal temperature, be safe and use a thermometer.
  • While not classic, you can serve this up with a side of vegetables such as glazed asparagus.
Classic Châteaubriand Recipe (15)

More Beef Recipes

  • Rouladen
  • Mongolian Beef
  • Standing Ribeye Roast
  • Beef Tenderloin
  • Salisbury Steak

Classic Châteaubriand Recipe (16)

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Classic Châteaubriand Recipe

Classic Châteaubriand Recipe (17)

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Impress your significant other with this classic Châteaubriand recipe for two that features beef tenderloin, potatoes, and Béarnaise sauce.

Servings: 2 can serve up to 4

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Ingredients

  • 10-12 small Yukon or red potatoes, peeled
  • 3 tablespoons clarified butter or oil
  • 2 pounds center cut beef tenderloin
  • 2 tablespoons unsalted butter
  • 4 garlic cloves
  • 5-10 fresh thyme sprigs
  • 1 tablespoon chopped fresh parsley
  • 1 béarnaise recipe
  • salt and pepper to taste

Instructions

  • Make your Béarnaise sauce and keep warm in a bowl covered in plastic wrap and set it to the side. This will hold for about 90 minutes.

  • Add 1 tablespoon of clarified butter or oil to a sauté pan until smoking and then add the potatoes and brown over medium to high heat, which takes about 3-4 minutes. move the potatoes frequently while cooking.

  • Add them to the oven at 350° for 30-35 minutes or until cooked through.

  • Garnish with parsley, butter, salt, and pepper, and set the potatoes to the side and keep warm.

  • While the potatoes are in the oven, truss and season the beef tenderloin well on all sides with salt and pepper.

  • Add the remaining 2 tablespoons of clarified butter or oil to a large frying pan or rondeau pot over medium-high heat until smoking and then add in the beef.

  • Turn the heat down to medium, add in the unsalted butter, garlic, and thyme and cook on all sides until very browned, which takes about 2 1/2-3 minutes per side.

  • Transfer the pan to the oven and cook at 350° for 15-20 minutes or until the desired internal temperature has been achieved. This amount of cooking time will render a medium-rare internal temperature at 125° internally.

  • Remove the beef and let rest for 3-5 minutes before slicing.

  • Serve the beef with the potatoes, béarnaise sauce, and chopped fresh parsley.

Notes

Make-Ahead: This beef tenderloin is meant to be served as soon as it is done resting. If you choose to make it ahead of time, the internal temperature may increase past your desire.

How to Reheat: While I never recommend reheating a hunk of beef, I do realize you may not be able to eat it all. Slice the beef tenderloin into desired portions and add it a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes. For the Potatoes, place the desired amount on a cookie sheet tray lined with parchment paper or in a sauté pan and heat in the oven at 350° for 5-10 minutes or until hot. You can also reheat in the microwave until hot.

How to Store: Place covered in the refrigerator for up to 4-5 days. The beef can also be frozen for up to 45 days covered in plastic. The potatoes do not freeze well as the potatoes will turn to mush once thawed.

This is best preparedand served at a rare to medium-rare internal temperature to preserve as much flavor as possible.

If you are unsureof the internal temperature, be safe and use a thermometer.

While not classic, you can serve this up with a side of vegetables such as glazed asparagus.

You’ll only need about 1/2 the béarnaise, but feel free to use extra.

Nutrition

Serving: 2gCalories: 2236kcalCarbohydrates: 152gProtein: 102gFat: 136gSaturated Fat: 63gPolyunsaturated Fat: 6gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 503mgSodium: 282mgPotassium: 5021mgFiber: 19gSugar: 7gVitamin A: 784IUVitamin C: 176mgCalcium: 172mgIron: 18mg

Course: main dish

Cuisine: French

Author: Chef Billy Parisi

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Classic Châteaubriand Recipe (2024)

FAQs

How to cook the perfect chateaubriand? ›

Sear the beef at high temperature, turning frequently until coloured all over – around 5 minutes should be sufficient. Roasting is likely to take approximately 1 hour. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium.

How many chateaubriand per cow? ›

That it is because the Chateaubriand is the name given to the center cut of the tenderloin which is already one of the most exclusive cuts of beef from a cow. From a 1,050 lbs steer, you get 2 Tenderloins that may weight 8 lbs combined... and out of those 8 lbs you may get 2 good Chateaubriand.

What is traditionally served with chateaubriand? ›

Châteaubriand is a recipe and method that was named after French statesman and author François Châteaubriand. This dish features roasted, and sliced center-cut beef tenderloin that is served with buttered potatoes and béarnaise sauce.

Is chateaubriand the same as filet mignon? ›

A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon is designed to impress with mild, delicate beef flavor and incredible tenderness.

How many people does a 2 lb chateaubriand feed? ›

Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.

What is so special about chateaubriand? ›

These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.

Why is chateaubriand so expensive? ›

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

How much chateaubriand for 8 people? ›

Weighing 4-5 Lb whole roasts. Serves eight to ten people. Tenderloins may be split in half, divided into thirds or cut to steaks.

Why is chateaubriand served for two? ›

Like the filet mignon, chateaubriand is taken from the fillet, or tenderloin. The filet mignon comes from the small, narrow end, and the chateaubriand is taken from the thick end of the fillet, yielding enough meat that the dish is customarily served for two.

What does "chateaubriand" mean in French? ›

noun. a very thick tenderloin steak of beef.

How much chateaubriand for two people? ›

Chateaubriand (approx 700g) serves 2 people.

What's the difference between delmonico and chateaubriand? ›

Chateaubriand (pronounced "sha-toe-bree-AHN") is a culinary term, which, like Delmonico steak, manages to convey meaning while remaining all but undefinable. In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat.

What steak cut is most expensive? ›

A5 Japanese Kobe Beef

Japanese Kobe steak is one expensive meat. In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc.

What cut is a Delmonico steak? ›

By this definition a Delmonico steak is the first 3″ steak cut from the chuck eye, where it joins the rib-eye (i.e. the first steak cut from the extension anterior of the rib-eye). Thus, there are only two Delmonico Steaks per beef carcass — one per side.

How to cook a 32 oz chateaubriand? ›

Cooking Instructions

In a heavy bottomed pan, sear the Chateaubriand on all sides, before placing in a hot (400 degree) oven, use a spoon to liberally baste with the brown butter. Cook for thirty minutes, basting again every four to five minutes until done or an internal read thermometer reads 130 degrees.

What's the difference between Delmonico and chateaubriand? ›

Chateaubriand (pronounced "sha-toe-bree-AHN") is a culinary term, which, like Delmonico steak, manages to convey meaning while remaining all but undefinable. In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat.

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