How to Cook Chateaubriand

How to Cook Chateaubriand: Chateaubriand is a prime beef cut taken from the centre of the beef tenderloin, one of the most prized and tender muscles on the animal. This thick, evenly sized joint is cut from the centre-cut fillet, specifically the thickest part of the tenderloin that runs along the lower spine. With its fine marbling and delicate flavour, it is considered one of the best cuts of beef for two and is often compared with filet mignon for its tenderness and buttery texture.

Despite its French origins, the name chateaubriand refers more to the traditional preparation and serving style than to a precise anatomical cut. Today, it is widely recognised as a luxurious beef tenderloin roast, perfect for sharing and celebrated for its melt-in-the-mouth quality.

For maximum flavour and tenderness, we recommend serving your beef chateaubriand medium-rare. After searing in a hot pan, this will take around 12–14 minutes in the oven, until the internal temperature reaches 55–57°C. Always rest the meat before carving to allow the juices to redistribute.

Alternatively, you can use a low-temperature roasting method, which delivers more even cooking and a juicier result than traditional roasting. In this case, using a meat thermometer is essential to achieve accuracy. Allow at least one hour if roasting your chateaubriand this way, cooking until the internal temperature reaches 55–57°C for medium-rare or 60–63°C for medium.

Traditional Roasting Technique

1. Take your chateaubriand out of the fridge and remove it from the vacuum packaging. Pat the meat dry with kitchen paper and allow it to come up to room temperature. This helps it cook more evenly and ensures maximum succulence.
2. Preheat the oven to 230°C / Fan 210°C / Gas 8 and heat a griddle or heavy-based frying pan on the hob until it is almost smoking. Rub olive oil all over the beef and season generously with salt and freshly ground black pepper.
3. Place the chateaubriand into the pan and sear it hard and fast on all sides, flipping every 30 seconds or so. Developing a rich, dark crust should take around 5–6 minutes. Once seared, add a tablespoon of unsalted butter to the pan. As it sizzles, baste the beef by spooning the melted butter over the surface.
4. Transfer the pan straight to the oven and roast for 12–14 minutes, until the internal temperature reaches 53°C for medium-rare. Use a meat thermometer for accuracy.
5. When cooked to your liking, remove the chateaubriand from the oven and place it on a board to catch the resting juices. Allow the meat to rest for 10–15 minutes so the juices redistribute, keeping it tender and moist.
6. Carve into ½-inch thick slices and serve immediately for an unforgettable eating experience.

Low Temperature Roasting Technique

1. Take your chateaubriand out of the fridge and remove it from the vacuum packaging. Pat away any moisture with kitchen towel and allow the beef to come up to room temperature before cooking.
2. Preheat the oven to 60°C. This is a very low setting and, if you are using gas, the pilot light may even be sufficient. It is likely the lowest your oven will allow and, even if it runs slightly hotter than 60°C, the technique will still work well. Meanwhile, heat a griddle pan or heavy-based frying pan until smoking hot.
3. Rub the beef with a little olive oil and season generously with sea salt and freshly ground black pepper. Place into the hot pan and sear at high temperature, turning frequently until evenly browned on all sides. Around 5 minutes should be enough to create a rich crust.
4. Transfer the seared beef to the oven and roast gently for around 1 hour. Use a meat thermometer to ensure accuracy: aim for an internal temperature of 49–51°C for rare, 53–55°C for medium-rare, or 57–59°C for medium.
5. Once cooked to your liking, rest the beef loosely covered in foil for 10–15 minutes before carving into ½-inch thick slices. Resting allows the juices to redistribute, ensuring a tender and succulent chateaubriand.

• The larger the chateaubriand joint, the longer it should be rested after cooking. Resting allows the juices to redistribute through the meat, ensuring tenderness and succulence.
• To check how done your chateaubriand is while cooking, use the reliable finger test to gauge for medium-rare. Gently press the tip of your middle finger to the tip of your thumb, then feel the palm just below your thumb. This is what medium-rare should feel like, soft and tender yet still fleshy. A good comparison is the feel of your cheek.
• For accuracy, always use a meat thermometer. Chateaubriand is best cooked to 55–57°C for medium-rare or 60–63°C for medium.
• Season the beef generously before cooking to help create a rich, flavoursome crust. For extra flavour, add butter, garlic, and herbs such as thyme or rosemary to the pan during searing and use the melted butter to baste the meat.
• Always slice chateaubriand against the grain into thick slices. This helps preserve tenderness and gives the most luxurious eating experience.

From the vibrant sharpness of watercress to the silky richness of béarnaise, these chateaubriand recipes showcase the succulence of heritage breed, grass-fed beef. Native cattle such as Dexter, Highland and Belted Galloway all produce outstanding meat, but it is the combination of breed, farming system, grass diet, and slow maturity that makes Swaledale chateaubriand so exceptional.

Chateaubriand with Bone Marrow & Watercress Sauce by Valentine Warner celebrates the arrival of spring, pairing tender beef with crispy bone marrow crumbs and a velvety, peppery watercress sauce.

Chateaubriand with Triple-Cooked Chips and Béarnaise Sauce by George Ryle is indulgence defined, uniting the most famous of steaks with the majesty of silky béarnaise and the essential accompaniment of perfectly cooked chips.

Together, these recipes prove why chateaubriand remains one of the finest centrepieces for special occasions.