How to Cook Chateaubriand the Easy Way – a Classic Recipe
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.
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!