Châteaubriand
Châteaubriand Say it: shah-toh-bree-AHN
Châteaubriand is a classic French dish built around a thick, center-cut roast from the beef tenderloin. Traditionally served for two, the tenderloin is seared until deeply browned, oven-roasted to a rosy medium-rare, and carved into generous slices. Its rich, buttery flavor is matched by tarragon-spiked béarnaise sauce. The contrast between the crusty exterior, silky interior, and tangy sauce makes it a memorable centerpiece for special occasions and classic bistro-style dinners.
Châteaubriand
Châteaubriand
Pronounced shah-toh-bree-AHN
- Serves
- 2
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the beef
For the béarnaise sauce
Method
Let beef stand at room temperature for 30 minutes. Pat dry, season generously with salt and pepper, and tie with kitchen twine at 2-inch intervals if not already tied.
Preheat oven to 400°F (200°C). Heat the oil in a large ovenproof skillet over high heat until shimmering. Sear beef on all sides until deeply browned, about 8-10 minutes total. Add the 2 tablespoons butter, tilt the pan, and baste for 1 minute.
Transfer skillet to oven and roast until an instant-read thermometer inserted into the center reads 120-125°F (49-52°C) for medium-rare, about 12-18 minutes. Transfer beef to a cutting board and rest for 10 minutes.
For the sauce, combine shallots, white wine vinegar, and white wine in a small saucepan. Simmer over medium heat until reduced to about 2 tablespoons, 3-4 minutes. Strain through a fine-mesh sieve, pressing on solids; discard solids. Cool the reduction slightly.
Place egg yolks and lemon juice in a heatproof bowl. Whisk in the cooled reduction. Set bowl over a saucepan of barely simmering water (bowl should not touch water). Whisking constantly, slowly drizzle in the melted butter in a thin stream until sauce is thick and creamy, 3-5 minutes. Remove from heat immediately.
Whisk in chopped tarragon, salt, and cayenne to taste. Keep béarnaise warm over a bowl of warm water, whisking occasionally, while beef rests.
Slice rested beef thickly against the grain. Spoon béarnaise over or serve on the side, garnished with extra tarragon.
Regional variant: Sauce Châteaubriand (Sauce Châteaubriand)
Replace the béarnaise with the classic Sauce Châteaubriand: reduce 1/2 cup (120 ml) dry white wine and 2 chopped shallots until nearly dry, add 1/2 cup (120 ml) veal demi-glace and reduce by half, then whisk in 4 tablespoons (56 g) cold unsalted butter and a teaspoon of chopped tarragon. Serve over the sliced beef.
Cook's notes
- Buy a center-cut tenderloin roast labeled 'châteaubriand' or ask your butcher for the thick center portion of a whole tenderloin.
- Use a digital instant-read thermometer; the internal temperature will rise about 5°F while resting.
- If the béarnaise starts to separate, whisk in a teaspoon of warm water off the heat until smooth.
Serve with
Traditionally served with château potatoes (small turned potatoes sautéed in butter), steamed asparagus, and a Bordeaux red wine.
Make ahead and storage
Béarnaise can be made up to 30 minutes ahead and held over warm water; sear and roast the beef just before serving for the best texture.
