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Chateaubriand

A classic French dish featuring tender beef tenderloin, seared and roasted to perfection, often served with aromatic herbs and a rich sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef tenderloin The star of the dish, known for its tenderness and exquisite flavor.
  • to taste Salt Essential for enhancing the natural flavor of the beef.
  • to taste Pepper Essential for enhancing the natural flavor of the beef.
  • 2 tablespoons olive oil Adds a nice sear and flavor.
  • 3 tablespoons unsalted butter For richness and to baste the meat.
  • 4 cloves garlic, crushed For aromatic notes that complement the beef.
  • to taste Fresh rosemary or thyme Herbs that elevate the richness of the dish.

Method
 

Preparation
  1. Take the beef tenderloin out of the refrigerator and allow it to come to room temperature for about 30 minutes.
  2. Pat the tenderloin dry with paper towels, then rub it generously with salt and pepper on all sides.
Cooking
  1. In a heavy skillet over high heat, add the olive oil. When the oil is shimmering, place the tenderloin in the pan.
  2. Sear it for about 4-5 minutes on each side, forming a nice crust.
  3. Lower the heat to medium, add the crushed garlic and herbs to the pan, then place the butter in and use a spoon to baste the tenderloin with the melted butter for extra flavor.
  4. Preheat your oven to 400°F (200°C). Once the tenderloin is well-seared, transfer the skillet to the oven, roasting for about 15-20 minutes for medium-rare.
Resting and Serving
  1. Remove the tenderloin from the oven, tent it with foil, and let it rest for at least 10 minutes.
  2. Slice the tenderloin into thick medallions and arrange them on a serving platter. Drizzle some of the pan juices over the meat for added flavor.

Notes

For the best results, use coarse sea salt when seasoning. Always use a meat thermometer for checking doneness, aiming for about 130°F (54°C) for medium-rare. You can try varying the herbs for different flavor profiles.