Classic Roasted Chateaubriand Recipe - Girl Carnivore (2024)

FAQs

How many people does a 2 lb Chateaubriand feed? ›

Each roast serves 3-4.

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.

The Chateaubriand is one of the more unique cuts of beef that has its own historical preparation method. This French name is applied to the center section of a beef tenderloin when it is cut into thirds. You may also find it labeled as a center-cut tenderloin roast.

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

Lightly brush roast with olive oil and season with salt and pepper. 3. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 2 pound roast will take about 30 minutes to cook) or to desired internal temperature.

Each Chateaubriand order is 1.75 lbs. and serves 4 to 6 people.

“Chateaubriand is the thick cut of the tenderloin from the fillet head, which has a more distinct taste than the fillet and expertly butchered into individual steaks. “Served with a delicious red wine sauce, it's the best choice for a sophisticated steak supper.”

Chateaubriand is a classic French dish that is widely considered one of the most luxurious cuts of beef. It is a thick steak cut from the center of a beef tenderloin, and is typically served with a rich sauce and various side dishes.

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.

As legend has it, the chateaubriand was named after a French aristocrat named François-René de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in poor-quality steaks (sometimes recounted as the smaller end pieces from the filet), tying it up, grilling it until charred ...

Is chateaubriand worth it? ›

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.

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.

1. A5 Japanese Kobe Beef. The A5 Japanese Kobe steak holds the record for being one of the most expensive steaks. While the prices may range at different places, one thing is certain - the pricing point is way above most cuts.

A regal cut (or preparation, or whatever you want to call it) of beef like a chateaubriand calls for a luscious, complex red wine. Castellano suggests pairing it with a cabernet sauvignon, with tannins and structure to complement the flavorful meat.

Cut from the thickest section of the fillet, the chateaubriand is perfect for roasting as a joint for a small group, due to it's tenderness and delicate flavour. Allow approximately 200-250g per person.

The center section of the beef tenderloin used for Chateaubriand weighs about 12 ounces and is most often prepared as a small roast. It makes a lovely presentation and the perfect portion size for an elegant two-person meal.