Perfectly Pan-Seared Chateaubriand with Béarnaise Bliss

Right then, fancy a bit of posh nosh? ever had a really good steak that just melts in your mouth? i'm talking about chateaubriand steak , the king of beef cuts, and honestly, it’s easier to make at home than you think.

This recipe is your ticket to a restaurant-quality steak at home .

Chateaubriand Decoded: It's More Than Just Beef!

What is chateaubriand anyway? it's basically the crème de la crème of the beef tenderloin , cut from the thickest part.

It’s a classic french dish, so you know it's got a bit of history and oomph behind it. this recipe is rated medium on the difficulty scale and needs around 1 hour 10 minutes to prepare and cook.

This recipe beef tenderloin recipes serves 2 to 3 people.

Honestly, making a tenderloin roast like this is a great way to impress, plus, it's packed with protein. perfect for a special anniversary dinner, or when you just fancy being a bit fancy on a saturday night! this recipe shows you how to pan sear it and finish it in the oven for that perfect pink center.

Its quite a treat!

Perfectly Pan-Seared Chateaubriand with Béarnaise Bliss Recipe Card

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Preparation time:50 Mins

Cooking time:30 Mins

Servings:2-3 servings

Ingredients:

• 1 (1.5 - 2 pound) center-cut beef tenderloin (chateaubriand)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• Salt and freshly ground black pepper to taste
• 3 tablespoons white wine vinegar
• 3 tablespoons dry white wine
• 1 tablespoon finely chopped shallot
• 1 teaspoon dried tarragon
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• Pinch of cayenne pepper
• Salt and freshly ground white pepper to taste
• 1 tablespoon finely chopped fresh parsley (optional, for garnish)

Instructions:

• Pat the chateaubriand dry with paper towels. Season generously with salt and pepper. Allow to rest at room temperature for at least 30 minutes.
• Combine vinegar, white wine, shallot, and tarragon in a small saucepan. Simmer over medium heat until reduced to about 1 tablespoon of liquid. Strain the mixture into a heatproof bowl. Whisk in egg yolks. Place bowl over a simmering pot of water (double boiler). Whisk constantly until the mixture thickens and becomes pale yellow. Slowly drizzle in the melted butter while whisking continuously until emulsified and smooth. Season with cayenne pepper, salt, and white pepper. Keep warm in a warm place. If it gets too thick, whisk in a teaspoon of warm water. Stir in parsley if using.
• Preheat oven to 400°F (200°C). Heat olive oil and butter in the cast iron skillet over medium-high heat until shimmering. Add garlic, rosemary, and thyme to the pan. Sear the chateaubriand on all sides until deeply browned, about 3-4 minutes per side.
• Place the skillet with the seared chateaubriand into the preheated oven. Cook until the internal temperature reaches your desired doneness. Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C)
• Remove the chateaubriand from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 10-15 minutes. Slice against the grain and serve immediately with the Béarnaise sauce.

Nutrition Facts

Calories:650-800

Fat:45-60g

Fiber:2-5g

Recipe Info

Category:Main Course

Cuisine:French

Why This Chateaubriand Recipe Rocks

Let's get down to brass tacks. this isn’t just any chateaubriand recipe ; it’s about achieving the perfect sear and a melt-in-your-mouth interior.

Think of that amazing béarnaise sauce recipe . we are talking about a whole beef tenderloin experience, elevated to a new level.

Trust me, once you've nailed this, you'll never look at steak the same way again. and honestly, who doesn't love a good pan-seared steak recipe ?

What You'll Need for Your Chateaubriand

Right, let's gather the troops, or in this case, the ingredients. to create your perfect chateaubriand beef tenderloin , here’s what you will need: you’ll need 1 (1.

5 - 2 pound) center-cut beef tenderloin (chateaubriand) , about 2-3 inches thick , 2 tablespoons olive oil , 2 tablespoons unsalted butter , 2 cloves garlic, minced , 2 sprigs fresh rosemary and 1 sprig fresh thyme .

Don't forget salt and pepper to taste.

Right then, let's talk about what you actually need to make this chateaubriand steak amazing. honestly, getting the right stuff makes all the difference.

This ain't just any old beef tenderloin recipe – it’s the chateaubriand!

Ingredients & Equipment

Main Players: The Ingredient Line-Up

So, here's the shopping list, clear as day. Remember, quality in equals quality out, yeah?

• Chateaubriand beef tenderloin : 1 (1.5 - 2 pound) piece (that's 680 - 907g for those who like metric), about 2-3 inches thick.
• Olive oil: 2 tablespoons ( 30ml ).
• Unsalted butter: 2 tablespoons ( 30g ). Proper stuff, none of that spread nonsense.
• Garlic: 2 cloves , minced. Go on, get stuck in.
• Fresh rosemary: 2 sprigs .
• Fresh thyme: 1 sprig .
• Salt and freshly ground black pepper. To taste, of course.
• White wine vinegar: 3 tablespoons ( 45ml ).
• Dry white wine: 3 tablespoons ( 45ml ). Something you'd actually drink.
• Shallot: 1 tablespoon , finely chopped.
• Dried tarragon: 1 teaspoon (or 1 tablespoon fresh, chopped).
• Large egg yolks: 3 . Separate those carefully.
• Unsalted butter, melted and cooled slightly: 1/2 cup (that's 1 stick or 113g ).
• Cayenne pepper: Pinch.
• Salt and freshly ground white pepper. To taste, of course.
• Finely chopped fresh parsley: 1 tablespoon (optional, for garnish).

Quality indicators: when it comes to the beef, look for a nice, even colour and good marbling. that marbling equals flavour, mate! if you can find a whole beef tenderloin and cut it yourself, even better.

Seasoning Sensations

Let's talk flavour, shall we? It ain't just salt and pepper, you know?

• The Classic Combo: Salt, pepper, and a touch of garlic is usually winner!
• Aromatic Boost: Rosemary and thyme add that je ne sais quoi . Seriously, it makes a difference.
• Quick Swap: No tarragon for the Béarnaise sauce recipe ? Try a pinch of anise, yeah? It'll do the trick.

I remember one time, I ran out of shallots. I used a bit of red onion instead, finely chopped. Nobody even noticed!

Kit You Need: Tackling the Tools

Right, let's get the tools sorted. Keep it simple, yeah?

• Oven-safe skillet (cast iron is best). For that pan-seared steak recipe charm.
• Meat thermometer. Seriously, get one . You need to know the internal temp.
• Whisk. Essential for that Béarnaise!
• Double boiler (or heatproof bowl and saucepan). Keep things smooth, yeah?
• Aluminum foil. For resting, crucial this.

Household Hacks: Don't have a fancy double boiler? Just use a bowl over a pan of simmering water. Sorted.

This chateaubriand recipe might seem a bit fancy, but trust me, you can have restaurant-quality steak at home and it's worth the effort.

With these ingredients and tools, you're well on your way to creating a tenderloin steak masterpiece!

Cooking Method: Sizzling Your Way to Chateaubriand Steak Perfection

Honestly, making chateaubriand steak at home used to scare me. restaurant-quality steak at home? sounded like a pipe dream! but with a few simple tricks, you can nail it.

Trust me, if i can do it, anyone can. this chateaubriand recipe is easier than you think.

Prep Like a Pro: Mise en Place is Your Mate

First things first, get everything ready. mise en place , as those fancy chefs say. chop your garlic (2 cloves, minced).

Grab your rosemary (2 sprigs) and thyme (1 sprig). most importantly, take your chateaubriand beef tenderloin (1.5-2 pounds) out of the fridge about 30 minutes before you start cooking.

Letting it come to room temperature helps it cook evenly. don't forget to pat it dry with paper towels. this is super important for getting a good sear.

The Step-by-Step: From Pan to Plate

This is the part where the magic happens. Don't panic! I've got your back.

1. Season your tenderloin steak generously with salt and pepper. Don't be shy!
2. Heat olive oil (2 tablespoons) and butter (2 tablespoons) in a cast iron skillet over medium-high heat.
3. Add the garlic, rosemary, and thyme. Let them sizzle for a minute or so to infuse the oil.
4. Sear the whole beef tenderloin on all sides. About 3- 4 minutes per side. We want a nice, deep brown crust.
5. Pop the pan into a preheated oven at 400° F ( 200° C) .
6. Cook until the internal temperature reaches your desired doneness. Use a meat thermometer!
   • Medium-Rare: 130- 135° F (54- 57° C) .
7. Let it rest for 10- 15 minutes before slicing.
8. Serve with béarnaise sauce.

Pro Tips: Secrets to Steakhouse Success

Want to really impress? Here are a couple of things I've learned along the way, particularly important when tackling beef tenderloin recipes .

• Don't overcrowd the pan. Sear in batches if necessary.
• Resting is crucial! Seriously, don't skip it. It lets the juices redistribute, making the steak much more tender.
• If you don't have time to make béarnaise sauce recipe , a good store-bought version works in a pinch. You can even try a pan-seared steak recipe with chimichurri sauce.

Now, go forth and conquer that tenderloin roast ! You'll be serving up a restaurant-quality steak at home in no time. Enjoy!

Right then, let's chat about nailing that chateaubriand steak . it's not just about following the chateaubriand recipe , is it? it's about making it your own! honestly, the first time i tried making chateaubriand beef tenderloin , i was proper bricking it.

But, you know what? it's easier than you think. it's more about the finesse.

Recipe Notes: Bits and Bobs to Bear in Mind

This section isn't just about how , it's about why ! It’s all the little things that can make or break your tenderloin steak experience.

Plating like a Pro, Serving like a Champ

Right, so you've got this beautiful chateaubriand beef tenderloin cooked to perfection. don't just slap it on a plate! think fancy, yeah? a smear of that béarnaise sauce, a sprig of rosemary.

Boom! restaurant vibes. for sides, keep it classy. roasted asparagus, creamy mash, or even some dauphinoise potatoes would be banging.

And a nice red wine? chef's kiss! this tenderloin roast deserves the vip treatment.

Storing Like a Legend

Leftovers? lucky you! pop that whole beef tenderloin in an airtight container and it'll be grand in the fridge for up to 3 days.

Freezing? yeah, you can freeze it. but honestly, it's never quite the same. wrap it well in cling film and then foil to stop freezer burn.

Reheating? low and slow is the way to go. a gentle oven is best. microwaving? only if you’re desperate!

Variations for the Adventurous Cook

Fancy a twist on the classic beef tenderloin roast ? Go wild!

• Dairy-Free Dream: Swap the butter for olive oil. There are plenty of vegan béarnaise sauce recipes online too.
• Seasonal Swaps: In the autumn, roasted root vegetables make a cracking side dish.

The Lowdown on Nutrition

Alright, i'm no nutritionist. let's be real. but the chateaubriand beef tenderloin is a cracking source of protein. it's lean (ish), depending on the cut.

And let’s face it, it's good for the soul, innit?

So, there you have it! don't be scared. get in the kitchen and have a go at this pan-seared steak recipe .

You might surprise yourself. now you can bring restaurant-quality steak at home you'll be whipping up béarnaise sauce recipe in your sleep in no time, you legend!