Classic Roasted Chateaubriand Recipe - Girl Carnivore (2024)

FAQs

What is the difference between chateaubriand and tenderloin roast? ›

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.

Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.

These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.

Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65ºC. Approximate cooking time at 80ºC: 60 - 90 minutes.

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

The Taste of Chateaubriand

However, it is cut from the thicker end of the tenderloin, which means it has more fat running through the meat. This fat gives chateaubriand a richer, more buttery flavor than filet mignon. The texture is also more succulent, making it a favorite among those who enjoy a more robust steak.

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.

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. Rest loosely covered in foil for 10-15 minutes before carving into ½-inch sections.

If you want to dress up your chateaubriand just a bit, one show-stopper of a traditional recipe is Beef Wellington. Essentially, it's chateaubriand coated in mushroom duxelles and liver pâté and rolled in puff pastry. There are many fabulous recipes for this classic if you want to spend the time.

In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat. Indeed, some wonder whether either term refers to a specific cut at all, or rather a particular method of preparing it.

What is better chateaubriand or Tomahawk steak? ›

The very on trend tomahawk is exactly the same cut but with the rib bone left at full length which makes for a real showstopper. The chateaubriand is essentially a very fancy off-cut of the fillet. All of these benefit from a great sear, woody herbs, garlic, and a generous portion of butter.

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 ...

Chateaubriand is just a big ole hunknof filet. Which if your porterhouse is big enough...would have. I had that once, the short but yet thick cut. It took me a few years to figure what is what.

Chateaubriand (pronounced shaa-tow-bree-aand) refers to a larger cut of meat that is the most center part of a beef tenderloin. Meant to serve at least two people, it has a high price tag because the meat is taken from the most expensive part of the animal.

Chateaubriand is actually a recipe which is usually grilled or broiled and served with Bearnaise and chateau potatoes, which are trimmed into olive shapes and sauteed in butter. It is normally cut from the center part of the tenderloin big enough for two people.

Beef tenderloin has a few other names, including fillet, eye filet, and tenderloin steak. Because it comes from the loin primal cut of the animal, some also refer to beef tenderloin as primal steak or loin steak.

Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”