For an extra layer of flavor, consider adding fresh herbs such as thyme or rosemary to the skillet while browning the butter. To ensure even cooking, use a meat thermometer to monitor the internal temperature of the beef. For medium-rare, aim for 130-135°F. Serve with classic accompaniments such as roasted vegetables, mashed potatoes, or a rich red wine reduction.
Chateaubriand
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PREP TIME1 hrs
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COOK TIME10 mins
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TOTAL TIME1 hrs 10 mins
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SERVING2 People
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VIEWS183
Experience the epitome of culinary indulgence with this Chateaubriand recipe. Each succulent bite offers a symphony of rich flavors and unparalleled tenderness, promising a dining experience that transcends the ordinary.
Ingridients
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Nutrition
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Cholesterol219 mg
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Protein62 g
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Saturated Fat19 g
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Sodium207 mg
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Fat50 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Beef: Rub the beef fillets with vegetable oil and generously season with freshly ground black pepper. Allow the beef to rest at room temperature for 1 hour. (Prep time: 60 minutes)
02 Step
Recipe View Sear the Beef: Heat a large, heavy skillet over medium-high heat until it's smoking hot. Quickly sear the meat for about 5 seconds on each side to develop a rich crust. Remove the fillets from the skillet and set aside. (Cook time: 2 minutes)
03 Step
Recipe View Brown the Butter: In the same skillet, melt the unsalted butter over medium heat. Allow the butter to brown, infusing it with a nutty aroma and deep flavor. (Cook time: 3 minutes)
04 Step
Recipe View Fry to Perfection: Return the seared beef fillets to the skillet with the browned butter. Fry for 4 to 5 minutes on each side, ensuring the outside is beautifully browned and crisp. Adjust cooking time according to your preferred level of doneness. (Cook time: 10 minutes)
05 Step
Recipe View Rest and Serve: Remove the Chateaubriand from the skillet and let it rest for about 5 minutes to allow the juices to redistribute. This ensures a tender and succulent result. Slice against the grain and serve immediately. (Rest time: 5 minutes)
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Jayne Hoeger
Mar 21, 2025Resting the meat is key! It made a huge difference in the final tenderness.
Zachery Jacobs
Oct 24, 2024Great recipe! I will definitely make this again for special occasions!
Tierra Schiller
Sep 28, 2024I followed the thermometer suggestion, and it cooked perfectly!
Thelma Weber
Jun 8, 2024My husband thought I went to a fancy restaurant, it was so good.
Candice Ruecker
May 19, 2024I added a clove of garlic to the butter while basting, and it added a wonderful depth of flavor.
Alysson Hane
Apr 19, 2024I've always been intimidated by Chateaubriand, but this recipe made it approachable and delicious.
Chelsey Prosacco
Mar 11, 2024This recipe was so easy to follow! The Chateaubriand turned out perfectly cooked and incredibly tender.
Giles Dach
Nov 5, 2023The searing time was spot on. My family raved about this dish!