Châteaubriand Recipe

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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.

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15 Min
25 Min


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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


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