Chateaubriand recipe and guide

Whether you’re on the hunt for the perfect romantic meal for a date night or looking to impress some dinner guests, Chateaubriand is a delicious, luxurious dish. Campbells Meat has created this butcher’s guide to Chateaubriand to help you get the best results, whether you’re new to cooking or a budding sous chef.

What is Chateaubriand?

Chateaubriand, pronounced “sha-tow-bree-on”, is a top-quality cut of beef from the tenderloin. It’s known for its delicate texture and tenderness as well as the exquisite flavour. Chateaubriand can be a relatively pricey cut compared with the likes of beef brisket or rump as the tenderloin is often the most expensive cut.

How to make Chateaubriand

Here’s the process for the best Chateaubriand results:

1. Remove your beef from the fridge and take off the packaging, pat dry and rest
2. Season the joint with sea salt before massaging the joint in your preferred fat – goose fat works well
3. Heat a griddle or frying pan until very hot. Cook the joint for several minutes on each side to give colour. Add butter to the pan and spoon over once melted. You can also add shallots, garlic and herbs at this point
4. Transfer to a roasting tin or dish and roast your Chateaubriand for around 12 to 15 minutes. You’re looking for the following depending on your preference:
1. Rare – 45 to 50°C
2. Medium rare – 50 to 55°C
3. Medium – 55 to 60°C
4. Well done – 60+°C
5. Rest for at least 10 minutes before carving and enjoy

What is served with Chateaubriand?

Chateaubriand is served with a classic French reduction sauce that complements the richness of the meat. Typically made from wine, butter, shallots, mushrooms, garlic and herbs, including thyme, rosemary or tarragon.

On the side, you can pair with a potato dish like creamy mash, chateau potatoes, dauphinois or some twice-cooked chips. Vegetables like grilled asparagus, honey-glazed carrots, creamed spinach or tenderstem broccoli work well.

What wine goes with Chateaubriand?

If you’re making a Chateaubriand, an Argentinian Malbec is a perfect choice. Alternatively, a French Côtes du Rhône or Margaux AOC will be delicious. Another great option is an Italian Montepulciano.

If you’re cooking a Chateaubriand, make sure you get the right cut for the best results. Browse Campbells Meat’s beef to buy online today for top-quality meat that’s used in Michelin-star restaurants.