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Herb Butter Roasted 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 Herb Butter Roasted Chateaubriand

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.

Substitutions

I topped with chives, but you can substitute for your favorite herbs.

Recipe Tip

  • I love scoring the tenderloin so more of the flavor gets in there!
  • Completely coat in salt and let sit in the fridge for 1 hr to draw out excess moisture and tenderize the meat. Pat dry excess salt/moisture.
  • 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 med rare, remove from the oven when it hits 130F. As it rests it will raise to 135F.

Herb Butter Roasted Chateaubriand

By Nadia Aidi
Servings: 6
Herb Butter Roasted 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 

  • 3-4 lb centercut filet, chateaubriand
  • 4 oz unsalted butter
  • 1 1/2 tbsp balsamic vinegar
  • 1 1/2 tbsp soy sauce or tamari
  • 3 tbsp chives
  • 1/4 cup fresh parsley
  • 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 

  • Score the tenderloin and sprinkle liberally with kosher salt. Let sit in fridge for 1 hr. Pat dry, blow dry on cool for 1 min and add seasoned salt
  • Preheat an oven safe pan for 3 min on high. Add a drizzle of olive oil and sear for 2-3 min on each side
  • Add the butter, chives, parsley, dijon, crushed peppere, balsamic, soy sauce and tiny pinch of salt to a food process. Pulse until smooth
  • Add the butter all over the tenderloin and roast at 300F until internal temp reaches 130-135F. Mine took 25 min. 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 sautee for 3 min on medium
  • Add in wine and broth. Let it reduce on medium to 1/3. Add in creme fraiche and mix. Cook for 1 more minute and turn heat off
  • Slice your roast, serve over potato puree and add the sauce

Video

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

Additional Info

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