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Chateaubriand steak served with steamed vegetables and butter
French tenderloin steak with steamed vegetables and butter

Chateaubriand Steak with Herbs

Author: Flavelo
Recipes Main Courses
The aristocrat of steaks. Chateaubriand is the middle, thickest and tenderest part of the tenderloin. Since this muscle does hardly any work in the cow's life, the meat is butter-soft and lean. Traditionally roasted whole for two people, then sliced at the table. Preparation is about precision: crispy crust outside, and uniformly pink (medium-rare) inside.
🕒 Prep Time 1 hr
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 2 servings
🔥 Calories 600 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Oven-proof frying pan: For searing and roasting.
  • Meat thermometer: Essential for precise doneness.

Allergen Information

⚠️ Milk (butter)

Instructions

1 ✓

Remove meat from the fridge 1 hour before cooking to reach room temperature. Preheat oven to 200°C.

Tip: The centre of cold meat remains raw by the time the outside cooks (thermal gradient). Tempering helps even cooking.
2 ✓

Pat the meat dry and season generously with salt and pepper. Heat oil in the pan until smoking.

Tip: Only on a dry and hot surface does the Maillard reaction (browning) kick in.
3 ✓

Sear the meat on all sides (including ends!) for 1-1.5 minutes until it gets a dark crust.

Tip: Don't pierce with a fork, use tongs!
4 ✓

Remove from heat, toss in the butter, garlic, and herbs. As the butter foams, baste the meat with it (arroser technique).

Tip: The hot butter takes on the herb aromas and transfers them to the meat.
5 ✓

Place the pan in the oven for approx. 8-12 minutes. Use a thermometer: 52°C is medium-rare.

Tip: Every oven is different, the thermometer doesn't lie.
6 ✓

Remove, place on a cutting board, and rest covered for 10 minutes. Only slice after this.

Tip: During resting, muscle fibres relax, and juices (which migrated to the centre due to heat) redistribute. If you cut immediately, expensive meat juice runs onto the board.

Recipe FAQ

When should I salt it?
Either directly before cooking, or 40 minutes before. If you salt in between, the salt draws water out of the meat, hindering searing.

Ingredients

  • 500 g Beef fillet (centre cut, thick cylinder)
  • 50 g Butter
  • 1 tbsp High smoke point oil (e.g., rapeseed)
  • 2 cloves Garlic (skin on, slightly crushed)
  • 2 sprigs Fresh thyme and rosemary
  • 1 tsp Coarse sea salt
  • 1 tsp Freshly ground pepper