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Chateaubriand

The first time I tasted chateaubriand, I was swept away by the tender, buttery steak that melted in my mouth. This dish is a true showstopper, perfect for special occasions or simply to treat yourself, featuring a rich flavor and an impressive presentation that will leave your guests in awe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds center-cut beef tenderloin
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons unsalted butter
  • 2 cloves garlic smashed
  • Fresh herbs like thyme or rosemary for garnish

Equipment

  • Cast iron skillet or oven-safe skillet
  • Meat thermometer
  • Sharp knife
  • Cutting board
  • Tongs

Method
 

  1. Bring the beef to room temperature, about 30 minutes before cooking for even doneness.
  2. Preheat a cast iron or oven-safe skillet over medium-high heat until hot to achieve a good sear.
  3. Season the beef generously with salt and pepper on all sides to enhance its natural flavor.
  4. Add olive oil to the hot skillet, then sear the beef for 3-4 minutes on each side to create a flavorful crust.
  5. Add unsalted butter and smashed garlic to the skillet and baste the beef with melted butter to infuse it with rich flavor.
  6. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Remove the skillet from the oven and let the beef rest for 10-15 minutes to allow the juices to redistribute.
  8. Slice the beef into thick medallions with a sharp knife, arrange on a platter, and garnish with fresh herbs before serving.

Notes

Use a meat thermometer to check for doneness accurately; it's a game changer.