Chateaubriand a La Maison
Elevate your home dining experience with "Chateaubriand à la Maison," a sophisticated yet approachable recipe that transforms tender beef tenderloin into a restaurant-quality centerpiece. This timeless French classic features a perfectly seared and oven-roasted beef fillet basted with garlic and thyme-infused butter, ensuring a juicy, flavorful finish. Accompanied by a luxurious red wine reduction sauce enriched with shallots, beef stock, and a hint of cream, this dish is both elegant and indulgent. Perfect for a romantic dinner or a special occasion, this recipe is ready in under an hour and pairs beautifully with roasted potatoes, asparagus, or a crisp green salad. Discover how simple it can be to bring the essence of fine dining into your own kitchen—your guests will savor every bite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 700 grams beef tenderloin
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 pieces shallots (minced)
- 2 pieces garlic cloves (minced)
- 3 sprigs fresh thyme sprigs
- 250 milliliters dry red wine
- 300 milliliters beef stock
- 2 tablespoons heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon parsley (chopped, for garnish)
Instructions
Take the beef tenderloin out of the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season generously with salt and black pepper on all sides.
Preheat your oven to 200°C (400°F).
Heat 2 tablespoons of olive oil in a heavy-bottomed oven-safe skillet over medium-high heat. Once the oil is shimmering, sear the beef tenderloin, turning occasionally, until it is golden brown on all sides, about 6 minutes total.
Reduce the heat to medium, add 2 tablespoons of butter, the minced garlic, and the thyme sprigs to the skillet. Baste the beef by spooning the melted butter and aromatics over the meat for 1 minute.
Transfer the skillet to the preheated oven and roast for 15–20 minutes, or until the internal temperature reads 52°C (125°F) for medium-rare or 57°C (135°F) for medium. Remove the skillet from the oven, transfer the beef to a cutting board, and tent it loosely with aluminum foil. Let it rest for 10 minutes.
While the meat is resting, prepare the sauce. In the same skillet used to cook the beef, melt the remaining 1 tablespoon of butter over medium heat. Add the minced shallots and cook until softened, about 2 minutes.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half, about 5 minutes.
Add the beef stock and continue simmering until the sauce has thickened and reduced to about ⅔ of its original volume, approximately 8–10 minutes.
Stir in the heavy cream, and season with a pinch of salt and black pepper to taste. Remove from heat.
Slice the rested beef tenderloin into thick medallions and serve with the red wine reduction sauce drizzled over the top.
Garnish with freshly chopped parsley and serve with your choice of sides, such as roasted potatoes, asparagus, or a green salad.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.6 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 11.4 mg | 64% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
