Steak Chateaubriand + 3 French Recipes In Under 90 Minutes (2024)

FAQs

How long should you cook chateaubriand? ›

Like the filet mignon, chateaubriand is taken from the fillet, or tenderloin. The filet mignon comes from the small, narrow end, and the chateaubriand is taken from the thick end of the fillet, yielding enough meat that the dish is customarily served for two.

Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon is designed to impress with mild, delicate beef flavor and incredible tenderness.

Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Sear the beef at high temperature, turning frequently until coloured all over – around 5 minutes should be sufficient. Roasting is likely to take approximately 1 hour. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium.

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.

The Taste of Chateaubriand

However, it is cut from the thicker end of the tenderloin, which means it has more fat running through the meat. This fat gives chateaubriand a richer, more buttery flavor than filet mignon. The texture is also more succulent, making it a favorite among those who enjoy a more robust steak.

Chateaubriand (pronounced "sha-toe-bree-AHN") is a culinary term, which, like Delmonico steak, manages to convey meaning while remaining all but undefinable. In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat.

How much chateaubriand for 8 people? ›

Weighing 4-5 Lb whole roasts. Serves eight to ten people. Tenderloins may be split in half, divided into thirds or cut to steaks.

Perfect as a sharer for 2 people.

The chateaubriand is notoriously lighter as it does not have the same high fat content as other cuts. Deliciously soft, juicy and flavoursome, the chateaubriand is the perfect choice for every occasion.

These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.

Cooking Instructions

In a heavy bottomed pan, sear the Chateaubriand on all sides, before placing in a hot (400 degree) oven, use a spoon to liberally baste with the brown butter. Cook for thirty minutes, basting again every four to five minutes until done or an internal read thermometer reads 130 degrees.

The filets come from the narrow end of the tenderloin, giving it superior tenderness. The Chateaubriand is the center cut of the same muscle tissue, offering a little more flavor with nearly the same texture.

The Taste of Chateaubriand

However, it is cut from the thicker end of the tenderloin, which means it has more fat running through the meat. This fat gives chateaubriand a richer, more buttery flavor than filet mignon. The texture is also more succulent, making it a favorite among those who enjoy a more robust steak.