| Difficulty Level: | Serves 2 - 3 | Prep Time: 5 min | Cooking Time: 20 min |
Not everyone is familiar with this astonishing cut. But it is definitely the one to experience, especially in Holiday season. Chateaubriand is a rich, center cut piece of beef tenderloin that is best prepared roasted in its own juices or red wine sauce. See below for an instructional video and full descriptions on how to cook your Chateaubriand for this years Holiday table!
Salt and Course Pepper
Any Oil for Searing
- Rub Chateaubriand generously with salt and pepper, trying to press into meat slightly, so salt and pepper stay on the surface of the meat.
- Heat your pan, so it is very hot.
- Add oil to your pan and once it is at the smoking point, place your Chateaubriand into the pan.
- Sear each side for approximately 2-3 minutes, turning each time.
- Once the sides are nice and brown, sear both side ends.
- Transfer Chateaubriand into an oven pan.
- Place in a 300°F oven until the internal temperature reaches 120°F for medium to medium rare doneness. For a full doneness chart, click here.
- After removing from the over, let it rest for 8-10 minutes to reabsorb all the juices and relax the meat fibers.
- Cut and serve.
WATCH OUR FULL VIDEO FOR PREPARATION INSTRUCTIONS: