James Martin Chateaubriand Recipe

This Chateaubriand is a tender and juicy beef dish, served with a rich red wine sauce. It’s perfect for a special dinner and easier to make than you think!

Ingredients Needed:

• 1 pound beef tenderloin (center cut)
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, softened and divided
• 2 tablespoons olive oil
• 1 medium shallot, finely chopped
• 1/2 cup medium-bodied dry red wine
• 1/2 cup demi-glace
• 1 tablespoon fresh tarragon, chopped (or 2 teaspoons dried)

How To Make Chateaubriand Recipe?

1. Preheat the oven: Set the oven to 190°C.
2. Season the beef: Sprinkle the beef tenderloin with salt and black pepper on all sides.
3. Sear the meat: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, place the beef in the pan and let it brown for 3 minutes without moving. Turn the beef and brown each side for 3 minutes.
4. Roast the beef: Move the seared beef to a rack in a roasting pan. Roast for about 15 minutes for medium-rare, 20 minutes for medium, or 23 minutes for medium-well.
5. Let the beef rest: Take the beef out of the oven, place it on a warm plate, and loosely cover it with foil. Let it rest for 15 minutes to keep the juices inside.
6. Make the sauce: In the same skillet, add the chopped shallot and cook over medium heat until soft. Pour in the red wine and bring it to a boil while scraping up any bits from the pan. Let it reduce by half.
7. Finish the sauce: Stir in the demi-glace and simmer until the sauce thickens slightly. Remove from heat and mix in the remaining 1 tablespoon of butter and chopped tarragon. Season with salt and black pepper.
8. Serve: Slice the beef into thick pieces and pour the sauce over the top. Enjoy!

Recipe Tips:

• Bring the beef to room temperature: Take the beef out of the fridge for at least 30 minutes before cooking. This helps it cook evenly and prevents a cold center.
• Sear without moving the meat: When browning the beef, let it sit in the pan for at least 3 minutes without touching it. This creates a deep, flavorful crust.
• Use a meat thermometer: For perfect doneness, check the internal temperature: 54°C for medium-rare, 60°C for medium. Remove from the oven a few degrees early, as it will keep cooking while resting.
• Rest the meat before slicing: Let the beef sit for at least 15 minutes after cooking. This keeps the juices inside and makes the meat tender and juicy.
• Reduce the wine sauce properly: Boil the wine until it thickens and reduces by half before adding the demi-glace. This intensifies the flavor and makes the sauce rich and delicious.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chateaubriand cool down before storing. Wrap it well in foil or put it in a sealed container. Keep it in the fridge for up to 3 days.
• Freeze: Once cooled, wrap the beef in plastic wrap and put it in a freezer bag. Freeze for up to 2 months.
• Reheat: Heat a skillet over low heat. Add a little butter or oil and warm the beef for a few minutes, flipping once, until heated evenly.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 250mg
• Potassium: 400mg
• Total Carbohydrate: 5g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 40g

James Martin Chateaubriand Recipe

Course: DinnerCuisine: FrenchDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

450

kcal

This Chateaubriand is a tender and juicy beef dish, served with a rich red wine sauce. It’s perfect for a special dinner and easier to make than you think!

Ingredients

• 1 pound beef tenderloin (center cut)

• Salt, to taste

• Freshly ground black pepper, to taste

• 3 tablespoons unsalted butter, softened and divided

• 2 tablespoons olive oil

• 1 medium shallot, finely chopped

• 1/2 cup medium-bodied dry red wine

• 1/2 cup demi-glace

• 1 tablespoon fresh tarragon, chopped (or 2 teaspoons dried)

Directions

• Preheat the oven: Set the oven to 190°C.
• Season the beef: Sprinkle the beef tenderloin with salt and black pepper on all sides.
• Sear the meat: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, place the beef in the pan and let it brown for 3 minutes without moving. Turn the beef and brown each side for 3 minutes.
• Roast the beef: Move the seared beef to a rack in a roasting pan. Roast for about 15 minutes for medium-rare, 20 minutes for medium, or 23 minutes for medium-well.
• Let the beef rest: Take the beef out of the oven, place it on a warm plate, and loosely cover it with foil. Let it rest for 15 minutes to keep the juices inside.
• Make the sauce: In the same skillet, add the chopped shallot and cook over medium heat until soft. Pour in the red wine and bring it to a boil while scraping up any bits from the pan. Let it reduce by half.
• Finish the sauce: Stir in the demi-glace and simmer until the sauce thickens slightly. Remove from heat and mix in the remaining 1 tablespoon of butter and chopped tarragon. Season with salt and black pepper.
• Serve: Slice the beef into thick pieces and pour the sauce over the top. Enjoy!

Notes

• Bring the beef to room temperature: Take the beef out of the fridge for at least 30 minutes before cooking. This helps it cook evenly and prevents a cold center.
• Sear without moving the meat: When browning the beef, let it sit in the pan for at least 3 minutes without touching it. This creates a deep, flavorful crust.
• Use a meat thermometer: For perfect doneness, check the internal temperature: 54°C for medium-rare, 60°C for medium. Remove from the oven a few degrees early, as it will keep cooking while resting.
• Rest the meat before slicing: Let the beef sit for at least 15 minutes after cooking. This keeps the juices inside and makes the meat tender and juicy.
• Reduce the wine sauce properly: Boil the wine until it thickens and reduces by half before adding the demi-glace. This intensifies the flavor and makes the sauce rich and delicious.