Chateaubriand

    (66)
    1 hour 10 min

    Chateaubriand is a steak to serve on special occasions, such as an anniversary or engagement, or a job promotion! It is an incredibly tender cut of beef from the centre of the fillet. Absolutely heavenly served with thick cut chips and truffle butter or Bernaise sauce.


    54 people made this

    Ingredients
    Serves: 2 

    • 2 centre cut beef tenderloin steaks, 4cm (1.5 in) thick
    • 2 tablespoons olive oil
    • freshly ground black pepper to taste
    • 30g butter

    Method
    Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

    1. Rub the beef with the olive oil and season with salt and freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
    2. Heat a large, heavy frying pan over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from frying pan. Melt and brown the butter in the frying pan. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the frying pan and let stand for about 5 minutes for the juices to settle.
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    Reviews & ratings
    Average global rating:
    (66)

    Reviews in English (54)

    by
    149

    Chateaubriand is a classic french dish. This is not it. Do not be misled, while you may or may not like the recipe it is not Chateaubriand. If you would like to try the real thing, you won't be disappointed. While the recipe may vary, the basics of this dish are a pan seared centercut tenderloin cut into filets after cooking served with a Tarragon Bernaise sauce. Anything else is not Chateaubriand.  -  06 Apr 2008  (Review from Allrecipes US | Canada)

    by
    45

    AWESOME. I followed the instructions exactly and the fillet tasted like the last one I had at Taste Of Texas restaurant! It is so simple, yet so delicious. If you love a good steak dinner, you must try this. I've shared this with everyone I know and am getting rave reviews. Another reviewer suggested making a sauce - so I did and served it on the side. I just added a couple of tablespoons of Merlot wine to the steak pan, scraped up the crusty fon and let it reduce a little. Outstanding. Rayna you are very gracious for sharing this with your All Recipes friends.  -  15 Oct 2005  (Review from Allrecipes US | Canada)

    by
    34

    Well, I have mixed feelings as far as this recipe goes. Yes what was left of it tasted great, but I'm just not sure that it was worth the second degree burns... there should be a couple warnings added to the recipe like 1) use ONLY THIN steak. 2) never cover it. 3) don't cut the meat to check for level of rarity. 4) most importantly, don't do all these things at once THE MEAT WILL EXPLODE IF THESE WARNINGS ARE NOT FOLLOWED CAUSING EXTREME BURNS!!! (other than that, it tasted ok)  -  08 Nov 2005  (Review from Allrecipes US | Canada)

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