Classic Roasted Chateaubriand Recipe - Girl Carnivore (2024)

FAQs

What's the best way to cook 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.

Chateaubriand (pronounced shaa-tow-bree-aand) refers to a larger cut of meat that is the most center part of a beef tenderloin. Meant to serve at least two people, it has a high price tag because the meat is taken from the most expensive part of the animal.

Tournedos were the name given for the kernels of the fillet, cut into rounds. Escoffier states: Chateaubriands are obtained from the centre of the trimmed fillet of beef, cut two or three times the thickness of an ordinary fillet steak.

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.

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.

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

The best side dishes to serve with Chateaubriand are green beans, mashed sweet potatoes, potato skins, zucchini boats, sautéed mushrooms, brown rice and vegetables, caramelized carrots, mushroom risotto, butter lettuce salad, spaghetti aglio e olio, roasted beet salad, French onion soup, and grilled asparagus.

Whereas many French beef cuts are roasted, the chateaubriand is grilled or cooked under a broiler. Most recipes call for it to be cooked rare or medium-rare. Chateaubriand is typically served with roasted potatoes and asparagus, accompanied by red wine.

The chateaubriand is known by several names – filet mignon roast, tenderloin roast, or simply beef tenderloin. At Omaha Steaks, we refer to this decadent cut of beef as a chateaubriand. This French word is named after 19^th-century French Romantic writer, François-René de Chateaubriand, who enjoyed this cut of beef.

“Chateaubriand is the thick cut of the tenderloin from the fillet head, which has a more distinct taste than the fillet and expertly butchered into individual steaks. “Served with a delicious red wine sauce, it's the best choice for a sophisticated steak supper.”

What is the best cut of chateaubriand? ›

A restaurant favourite: this renowned cut of beef is extremely soft and tender, with an almost butter-like texture and delicate meaty flavour. The word chateaubriand actually originates from a French method of cooking but is now widely recognised as this tapered cut of beef from the head of the fillet.

Chateaubriand is usually pan-seared on the outside to seal in the juices, then finished for a few minutes in a hot oven like a small roast. Why is Chateaubriand always served for two? The center section of the beef tenderloin used for Chateaubriand weighs about 12 ounces and is most often prepared as a small roast.

Cut from the thickest section of the fillet, the chateaubriand is perfect for roasting as a joint for a small group, due to it's tenderness and delicate flavour. Allow approximately 200-250g per person.

Consistently rich in flavour, lean and succulent the chateaubriand has a well earned reputation as one of the finest beef cuts. Recommended to be cooked Rare to Medium Rare.

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.

The chateaubriand is one of the prized cuts of meat sourced from the fillet head. It's described as deliciously soft, tender and succulent, and is best served medium rare. One of its most notable features is how it is very nearly heart-shaped when sliced.