How to Cook the Perfect Classic Beef Chateaubriand
Chateaubriand is renowned for its luxurious rich flavour and tender, succulent texture. Here's how to give this celebrated cut of meat the attention it deserves for the very best results.
The Best of British Meat, Cooked the Classic French Way
Chateaubriand is a thick fillet of beef steak which encompasses three different muscle areas of the beast.
It is a tender and decadent cut of beef which is both lean and succulent. The superior tenderness and next level flavour of chateaubriand make it one of the most celebrated cuts of meat, perfect for special occasions.
Enjoy chateaubriand as a sharing steak which the whole family will savour, or sear and roast in the oven to take your Sunday roast to the next level.
TJB Grass Fed, Dry Aged Chateaubriand
Thomas Joseph Butchery Grass Fed & Dry Aged chateaubriand is trimmed, tied and rolled by our expert butchers.
It is derived from the hind quarter of the beast, and is marbled throughout for a rich and tasty flavour as well as juicy, tender meat.
We source our Grass Fed Chateaubriand from native cattle which are born and raised here in the UK. Not only does this produce the very best quality meat, but it also helps to support our regenerative farming practices and wider sustainability.
Here's the recipe.
INGREDIENTS:
- 1kg Grass fed, dry aged chateaubriand
- 400g chestnut mushrooms, sliced
- 150g banana shallots, finely diced
- 4 garlic cloves, minced
- 250ml dry white wine
- 350ml good quality beef stock
- 120g Grass fed butter
- Salt & cracked black pepper
METHOD:
- Remove your meat from the fridge around 1 hour before cooking, to allow it to reach room temperature - then preheat the oven to 220C
- Add half the butter to a hot griddle pan, season the meat generously and seal on all sides until brown and caramelised, basting in any excess butter
- Transfer the meat to a roasting tray and pop into the oven for 35-40 minutes
- To make the sauce, melt the remaining butter in a small saucepan before adding the garlic and shallots - sauté for 6-8 minutes
- Add the mushrooms and sauté for another 6-8 minutes until all of their moisture has evaporated, add the wine and beef broth and then simmer until reduced
- Start checking the meat from 30 minutes using a meat thermometer — pull it from the oven at 52C for medium-rare, then transfer to a board, cover loosely in foil and allow to rest for at least 15 minutes. It will climb to 54-57C as it rests
- When ready to enjoy, carve the meat into thick steaks and serve with your white wine and garlic sauce
Shopping List 👇
- 1kg Grass fed, dry aged chateaubriand
- TJB White wine
- Organic brown mushrooms
- Spring beef broth
- Organic farmhouse butter
- Organic garlic
New to the cut? Read our complete guide: What Is Chateaubriand? — covering the history, the anatomy of the fillet, sauces, sides and wine pairings.
Frequently Asked Questions
What cut of beef is Chateaubriand?
Chateaubriand is a thick centre-cut portion of beef fillet known for its exceptional tenderness, lean texture and rich flavour.
How long should Chateaubriand be cooked?
A 1kg Chateaubriand takes around 35–40 minutes at 220°C for medium-rare, after searing on all sides. Start checking from 30 minutes with a meat thermometer.
What temperature should Chateaubriand be cooked to?
Pull your Chateaubriand from the oven at 52°C for medium-rare. It will rise to 54–57°C during the rest, which is the ideal eating temperature for fillet.
Should Chateaubriand be rested before serving?
Yes, Chateaubriand should rest for at least 15 minutes after cooking to allow the juices to redistribute evenly.
What should you serve with Chateaubriand?
Chateaubriand pairs perfectly with roasted vegetables, creamy mashed potatoes, rich mushroom sauce or seasonal greens.
