The thickest, noblest centre cut of the beef tenderloin, traditionally prepared for two people. Seared all round and finished in the oven to a tender, pink middle. Belgian restaurants often serve it with several sauces, so you can choose for yourself.
Chateaubriand
Chateaubriand
Method
01
Bring to temperature
Take the meat out of the fridge 1 hour before cooking, pat dry and season with pepper and salt.
02
Sear
Heat a pan until very hot and sear the tenderloin all over in the butter and oil, until an even brown crust forms.
03
Oven
Finish the meat in an oven at 180 °C to a core temperature of 54 °C (medium-rare).
04
Rest and slice
Leave to rest for 10 min and then cut into thick slices of approx. 3 cm.
05
Serve
With a sauce of your choice (béarnaise, archiduc or pepper sauce), Belgian frites, warm vegetables and salad.
Tips & notes
A chateaubriand should never be sliced thin; the thick slices of approx. 3 cm belong to the dish and keep the meat juicy. Use a meat thermometer for the perfect medium-rare point and leave it to rest before you slice. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- No time for a whole chateaubriand? Use two smaller beef tenderloin medallions per person with the same method.
- Serve with béarnaise instead of creamy mushroom sauce for a more classic French finish.
Contains:
Milk
| Calories | 174 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fat | 20 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
