What is a Chateaubriand?

There seem to be 2 differing opinions as to what a Chateaubriand is.  The term is steeped in history and apparently the Chateaubriand was first prepared for the Vicomte François-René de Chateaubriand by his personal chef, Montmireil.

1. Chateubriand is a Roast

According to this view, chateaubriand is a roast which must be cooked carefully as it is a thick four-inch section of the center of a tenderloin of beef. This type of roast is traditionally served with a chateaubriand sauce which is made up of a demi-glace plus white wine, shallots, butter, tarragon and lemon juice.

Your butcher will often advertise this particular cut as a chateaubriand.

2. Chateaubriand is a Steak

This is the more common view today, that chateaubriand is a thick cut of steak from the thickest part of the tenderloin fillet.

Here is how to prepare a chateaubriand fillet:

How Do You Cook Chateaubriand?

After doing some research, the best method is to combine searing the meat off in a pan and then roasting it. So, actually, the argument of whether it’s a steak or a roast could continue to go back and forth!

Here’s my favorite cooking method, which I’ve tried and tested:

1. About thirty minutes before you start cooking, remove the meat from any packaging and allow it to come to room temperature. This helps your meat cook more evenly and stay tender and juicy.

2. Preheat your oven to 230ºC / 445ºF / Gas 8. Once the frying or griddle pan is very hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. Sear the meat on all sides for 5-6 minutes in total – remember when you place your meat into the pan you should hear a sizzle!

3. After searing for the recommended time, gently place your meat uncovered on a rack in a roasting tin, and put into the preheated oven for the following times:

– Rare – 6-8 minutes
– Medium rare – 10-12 minutes
– Medium – 14-16 minutes
– Well done – 18-22 minutes

4. Remove the meat from the oven. Cover with foil and leave to rest for at least 10 minutes. Resting is as important as cooking as it allows the meat to become warm, moist and tender. Use this time to warm plates, prepare vegetables or make a sauce

5. Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat. A blunt knife makes the meat seem less tender, and a serrated knife encourages you to ‘saw’, both of which ruin even the most beautifully cooked meat!

Useful tips for Chateubriand

1. A Chateaubriand is often a great meal for two … I’m thinking romance … this would make a great dish for a date!  Add a bottle of wine, a roaring fire in the winter or al fresco dining in the summer, and the rest is up to you!
2. If you really want to push the boat out you could buy wagyu, kobe or angus chateaubriand – choose your favorite cut and your favorite type of beef and Enjoy!

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