Vicki Butts (lazyme)


Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sauteed julienned vegetables.


★★★★★ 1 vote

15 Min
25 Min


  • 2 Tbsp
    extra virgin olive oil
  • 10 oz
    center-cut beef tenderloin
  • ·
    kosher salt, to taste
  • ·
    ground black pepper, to taste
  • 1 large
    shallot, peeled and chopped
  • 1/2 c
    red wine (whatever you're drinking)
  • 2 Tbsp
    unsalted butter, chilled

How to Make Châteaubriand


  1. Preheat oven to 450°F.
  2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
  3. Season the meat with salt and pepper, then brown it in the pan on all sides.
  4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
  5. Transfer the meat to a cutting board and tent it with foil.
  6. Pour all but a thin film of fat from the pan.
  7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
  8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
  9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
  10. Carve the meat in thick slices and drizzle with the pan sauce.

Printable Recipe Card

About Châteaubriand

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French

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