Ever wonder how to cook Chateaubriand the easy way? Let me help make you feel like a gourmet cook when you make this delicious recipe! First of all, don’t be intimidated by the fancy name. This delicious and oh-so-tender cut of beef is easy to make and is such a treat. It is the perfect meal to serve at a dinner party over the holidays or for a romantic dinner at home.
With the price of dining out, especially in a fine steak house, you can enjoy this meal at home and possibly have leftovers. I made it for my husband and me and sent leftovers to my daughter, my son-in-law, and our two-year-old granddaughter, who loved the chateaubriand most of all. She kept asking for more meat!
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What is Chateaubriand?
Chateaubriand is a classic steak dish named after 19th-century French diplomat and writer François-René de Chateaubriand. It’s a thick-cut beef tenderloin steak grilled or roasted and often served with a classic red wine sauce. This recipe is known for its tenderness and delicious flavor. It is relatively expensive, but the taste is so worth it for any special occasion! Trust me, this dish is sure to impress your guests.
Omaha Steaks’ Chateaubriand
My delicious Chateaubriand roast was delivered straight to my door from Omaha Steaks. It is a great value when you factor in the high quality of their meat, the portion size, the convenience, and the number of servings you can get. Check the Omaha Steaks website here for special offers. If you want to send a unique holiday gift, I cannot think of a better one! There are so many gift ideas to choose from. I sent some of their delicious desserts to friends and family one year. This Chateaubriand steak is something that my family and I enjoyed.
I have an affiliate relationship with Omaha Steaks, which means I highly recommend them based on my personal experience. If you shop using my links, I may earn a small referral commission at no additional cost to you.
Quick Link – Butcher Cut Chateaubriand
Kitchen Safety Tips
1. Wash hands thoroughly with soap and water whenever you touch raw meat
2. Do not cross-contaminate any utensils, cutting board, or dishes that have touched the raw meat
Simple Ingredients for Chateaubriand
for the Chateaubriand
- Chateaubriand
- Fresh Ground Paper, to taste
- 2-3 teaspoons of Kosher Salt
- 1/2 cup dry red wine
- 2 tablespoons butter
- Oil
for the Wine Sauce
- 1/2 cup dry red wine (I used Cabernet)
- 2 Tablespoons of Butter
Supplies Used
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How to Make Chateaubriand
#1. Season the beef with 2-3 teaspoons of kosher salt and 1 teaspoon of black pepper.
#2. Put a wire rack inside a rimmed baking sheet or pan. You will want to catch and save all the juicy drippings!
#3. Heat 2 tablespoons of oil into a frying pan or cast iron skillet. I used Grapeseed Oil because it has a high smoke point and a neutral flavor. Use medium heat, add the Chateaubriand with tongs, and turn and brown it to sear the meat. This took about 3 minutes per side. Keep turning the meat until all exposed sides are browned.
#4. Save the hot pan, and don’t clean it. You will use it for your wine sauce.
#5. Preheat the oven to 425 ° F. Place the meat on a roasting pan rack. Insert the meat thermometer so the tip is in a thick part of the roast.
I use this meat thermometer. It is very inexpensive and works great! Here is my Amazon affiliate link.
#6. You will cook the meat until the internal temperature reaches 135º for medium rare to 150º for medium. I tested by cutting into the meat before I took it out.
#7. Remember that the meat will continue to cook after you remove it up to about 10° more from the oven. Depending on your desired level of doneness, this will take 15 – 25 minutes. Use your meat thermometer to be sure.
#8. Let the meat rest for about 15 minutes, and make your wine sauce. It is essential to let the meat rest to allow the juices to be reabsorbed for maximum flavor. Plus, it will make the cut of meat easier to slice. Enjoy!
How to Make the Wine Sauce
#1. Pan juices and drippings from the roasting bottom of the pan.
#2. Pour the wine and any juices from the roasting pan into the skillet. Bring the sauce to a boil and then reduce heat to a simmer. Scrape any browned bits and stir as it cooks.
#3. Continue cooking until the sauce reduces by about half and thickens. Turn off the heat and add the tablespoons of the butter. Stir until the butter is melted. Serve and enjoy it with your plate of delicious tender beef!
Omaha Steaks Packages
Omaha Steaks has packages you can select or make your custom package, complete with my favorite side dishes and desserts.
Roasted Garlic Mashed Potatoes – Two 12 oz packages
Green Beans in Butter Sauce (Two 6.5 oz packages)
See me make it on YouTube!
https://youtube.com/shorts/eLDgXWhhlDQ?si=ArcAXK0zsqAFLQGa
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How to Cook Chateaubriand the Easy Way – a Classic Recipe
Ingredients
For the Chateaubriand
- Chateaubriand
- Fresh Ground Paper to taste
- 2-3 teaspoons of Kosher Salt
- 1/2 cup dry red wine
- 2 tablespoons butter
- Oil
For the Wine Sauce
- 1/2 cup dry red wine I used Cabernet
- 2 Tablespoons of Butter
Instructions
How to Make Chateaubriand
- Season the beef all over with 2-3 teaspoons of kosher salt and 1 teaspoon of black pepper.
- Put a wire rack inside a rimmed baking sheet or pan. You will want to catch and save all the juicy drippings!
- Heat 2 tablespoons of oil into a frying pan or cast iron skillet. I used Grapeseed Oil because of has a high smoke point plus it has a neutral flavor. Use medium heat and add the Chateaubriand with tongs and turn and brown it to sear the meat. This took about 3 minutes per side. Keep turning the meat until all exposed sides are browned.
- Save the hot pan and don’t clean it. You will use it for your wine sauce.
- Preheat the oven to 425 ° F. Place the meat on a roasting pan rack. Insert the meat thermometer so the tip is in a thick part of the roast.
- You will cook the meat until the internal temperature reaches 135º for medium rare to 150º for medium. I tested by cutting into the meat before I took it out.
- Remember the meat will continue to cook after you remove it from the oven, up to about 10° more. This will take from 15 – 25 minutes depending on the level of doneness you desire. Use your meat thermometer to be sure.
- Let the meat rest for about 15 minutes and make your wine sauce. It is important to let the meat rest to allow the juices to be reabsorbed for maximum flavor. Plus, it will make the cut of meat easier to slice. Enjoy!
How to Make the Wine Sauce
- Pan juices and drippings from the roasting bottom of the pan.
- Pour the wine into the skillet along with any juices from the roasting pan. Bring the sauce to a boil and then reduce heat to a simmer. Scrape any browned bits and stir as it cooks.
- Continue cooking until the sauce reduces by about half and thickens. Turn off the heat and add the tablespoons of the butter. Stir until the butter is melted. Serve and enjoy it with your plate of delicious tender beef!
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