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Chateaubriand ❤️ One of my favorite things to make for the holidays. It was a staple during my restaurant days. Yes, it is time consuming but it’s worth it I promise! Last Christmas this is what I made instead of turkey. My family likes to switch it up, since we make turkey for Thanksgiving.

Why You’ll Love Chateaubriand Recipe

It is absolutely delicious… So tender and herby. The herb butter takes it to a whole new level, and makes it even more perfect. You can also use the herb butter for anything you like. You can serve them with mashed potatoes or a potato galette.

Chateaubriand

How To Prepare Chateaubriand Recipe

🧂 First, score the tenderloin and sprinkle liberally with kosher salt. Let sit in fridge for 1 hour. Then, pat dry, blow dry on cool for 1 minute and add seasoned salt.

🥘 Secondly, preheat an oven safe pan for 3 minutes on high. Add a drizzle of olive oil and sear for 2-3 minutes on each side.

🌿 Add the butter, chives, parsley, dijon, crushed peppers, balsamic, soy sauce and tiny pinch of salt to a food processor. Then, pulse until smooth.

🧈 Add the butter all over the tenderloin and roast at 300F until internal temperature reaches 130-135F. Mine took 25 minutes. My thermometer broke so I did the hand check.

🥩 Let tenderloin rest.

🧅 In the pan you roasted the tenderloin in, add in your shallot and sauté for 3 minutes on medium.

🍷 Add in wine and broth. Let it reduce on medium to 1/3. Add in crème fraîche and mix. Cook for 1 more minute and turn heat off.

🥔 Lastly, slice your roast, serve over potato puree and add the sauce.

Substitutions and Variations

  1. You can use any herbs you have on hand or your favorite ones.
  2. You can use sour cream instead of crème fraîche.
  3. You can use white wine or 0% alcohol wine.

Chef Nadia’s Tip

Completely coat in salt and let sit in the fridge for 1 hour to draw out excess moisture and tenderize the meat. Pat dry excess salt/moisture.

Chef Nadia’s Tips 🔥

  • I love scoring the tenderloin so more of the flavor gets in there!
  • I always give it a quick blow dry (on cool) to draw out even more of that moisture and get a hard sear.
  • If you want a true medium rare, remove from the oven when it hits 130F. As it rests it will raise to 135F.

Similar Recipes

Common Questions

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

What are some alternatives to red wine?

You can use white wine, and also 0% alcohol wine. Giesen has a great selection.

what can I use instead of crème fraîche?

You can use sour cream instead.

Chateaubriand Recipe

By Nadia Aidi
Prep 1 hour 25 minutes
Cook 35 minutes
Total 2 hours
Servings: 6
Chateaubriand ❤️ One of my favorite things to make for the holidays. It was a staple during my restaurant days. Yes, it is time consuming but it's worth it I promise! Last Christmas this is what I made instead of turkey. My family likes to switch it up, since we make turkey for Thanksgiving.

Ingredients 

  • 3 lb Centercut filet, chateaubriand. 3 to 4 lb works.
  • 4 oz Unsalted butter
  • 1 1/2 tbsp Balsamic vinegar
  • 1 1/2 tbsp Soy sauce , or tamari
  • 3 tbsp Chives
  • 1/4 cup Parsley, fresh
  • 1 tsp Crushed red peppers
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 16 oz Beef bone broth
  • 1 cup Red wine, cabernet sauvignon
  • 1 Shallot, minced
  • 1/3 cup Crème fraîche

Directions 

  • First, score the tenderloin and sprinkle liberally with kosher salt. Let sit in fridge for 1 hour. Then, pat dry, blow dry on cool for 1 minute and add seasoned salt.
  • Secondly, preheat an oven safe pan for 3 minutes on high. Add a drizzle of olive oil and sear for 2-3 minutes on each side.
  • Add the butter, chives, parsley, dijon, crushed peppers, balsamic, soy sauce and tiny pinch of salt to a food processor. Then, pulse until smooth.
  • Add the butter all over the tenderloin and roast at 300F until internal temperature reaches 130-135F. Mine took 25 minutes. My thermometer broke so I did the hand check.
  • Let tenderloin rest.
  • In the pan you roasted the tenderloin in, add in your shallot and sauté for 3 minutes on medium.
  • Add in wine and broth. Let it reduce on medium to 1/3. Add in crème fraîche and mix. Cook for 1 more minute and turn heat off.
  • Lastly, slice your roast, serve over potato puree and add the sauce.

Video

YouTube video

Nutrition

Calories: 839kcal, Carbohydrates: 4g, Protein: 45g, Fat: 67g, Saturated Fat: 31g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 207mg, Sodium: 416mg, Potassium: 815mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 928IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: French

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