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Elegant Chateaubriand Recipe for a Luxurious Dinner at Home

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Chateaubriand is a luxurious French beef tenderloin dish, perfect for romantic dinners or elegant gatherings. Known for its buttery texture and paired traditionally with béarnaise sauce, it’s an ideal choice when you want to impress with minimal ingredients but maximum flavor.

Ingredients

Scale

  • 1 center-cut beef tenderloin roast (1.5 to 2 pounds)

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 garlic cloves, smashed

  • 2 sprigs of fresh rosemary

  • 2 sprigs of fresh thyme

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Béarnaise Sauce:

  • 1/4 cup white wine vinegar

  • 1/4 cup dry white wine

  • 2 tablespoons finely chopped shallots

  • 1 tablespoon fresh tarragon leaves, chopped (plus extra for garnish)

  • 3 large egg yolks

  • 1/2 cup unsalted butter, melted and warm

  • Salt and pepper, to taste

  • Lemon juice (optional)

Instructions

  • Remove the tenderloin from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry and season generously with salt and pepper.

  • Preheat oven to 400°F (200°C).

  • Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 3–4 minutes per side.

  • Add butter, garlic, rosemary, and thyme. Baste the beef for 1–2 minutes with the melted butter and herbs.

  • Transfer the skillet to the oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 15–20 minutes.

  • Remove from oven and tent with foil. Let rest for 10–15 minutes.

  • For the béarnaise sauce, combine vinegar, wine, shallots, and tarragon in a saucepan. Simmer until reduced by half, then strain.

  • In a heatproof bowl over simmering water, whisk egg yolks with the reduction until thickened.

  • Slowly drizzle in warm melted butter, whisking constantly until sauce emulsifies. Season with salt, pepper, and a splash of lemon juice if desired.

  • Slice the rested beef and serve with warm béarnaise sauce.

Notes

  • Always use a meat thermometer for best accuracy.

  • Béarnaise sauce should be kept warm, not hot, to prevent breaking.

  • Leftovers can be stored for up to 3 days in the fridge.

Find it online: https://cookingworthy.com/elegant-chateaubriand-recipe-for-a-luxurious-dinner-at-home/