Chateaubriand With Red Wine Sauce Recipe and Cooking Tips

Chateaubriand, also known as a chateaubriand roast, is a cut from the center portion of beef tenderloin. The dish gets its name from the nineteenth-century French writer and diplomat François-René de Chateaubriand, whose personal chef may have first prepared the dish. “Chateaubriand” originally referred to the style of cooking the meat, but the term now refers exclusively to center-cut beef tenderloin.

Chateaubriand is a popular choice for beef Wellington, a dish composed of beef tenderloin coated in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, baked until golden brown.

While both chateaubriand and filet mignon hail from the beef tenderloin, there are a few key differences between the cuts, including:

• Origin: Filet mignon is a tender cut from the narrow front part of the tenderloin, near the short loin. It’s a very lean cut of beef, with hardly any marbling or connective tissue. Since it doesn’t have a lot of fat, the filet mignon cut isn’t incredibly full of beef flavor, but it is exceptionally tender. On the other hand, the chateaubriand steak is the centermost portion of the beef tenderloin and shares many of the filet’s characteristics, in a larger package.
• Preparation: Traditionally, chefs brown chateaubriand in a skillet, then finish cooking this larger cut in the oven. Thanks to its small size, filet mignon cooks quicker, meaning you can simply sear it on the stovetop or grill it.
• Size: Filet mignon is a small cut—hence its name: “mignon” means “small” or “dainty” in French—often just 1½ to 2½ inches in diameter. These steak medallions are usually the most expensive cut on the carcass, a luxury morsel that chefs often prepare simply and serve with decadent sides. A chateaubriand center cut is larger, meant to be shared between two or more diners, while a filet mignon is a single serving.
  

Beef tenderloin is an ideal partner for a beautifully crafted sauce. Here are a few of the most popular:

1. 1. Béarnaise: Béarnaise, a sauce made from egg yolks, butter, white wine vinegar, shallots, and tarragon, is a classic steak accompaniment that works especially well with tender cuts like chateaubriand. Béarnaise sauce is one of the more complex choices: The sauce gets its thickness from a delicate egg emulsion that chefs must keep warm to prevent separation.
2. 2. Horseradish sauce: For a simple sauce with maximum impact, look no further than traditional horseradish sauce, a combination of freshly grated horseradish with sour cream and various seasonings.
3. 3. Pan sauce: A pan sauce starts with the drippings—all those flavorful browned bits left behind the pan, also known as fond—and includes minced shallots, garlic, butter, red wine, and herbs like parsley, tarragon, or fresh thyme. Some recipes include Dijon mustard for a tangy kick or demi-glace (concentrated stock) for additional depth of flavor.

A simple roasted chateaubriand is one of the more approachable beef recipes out there. Pair the cut with steamed green beans or asparagus, potatoes, and more. Here’s what to know:

1. 1. Truss with butcher’s twine. It’s not strictly necessary, but trussing chateaubriand with butcher’s twine helps the tender roast keep its cylindrical shape as it cooks. Ask your butcher to truss your chateaubriand, or learn how to do it yourself. If you know how to truss a chicken, the process is very similar.
2. 2. Allow the meat to get plenty of rest. Before slicing, allow the chateaubriand to rest; the meat will reabsorb most of its juices, and carryover cooking will result in a perfectly cooked, even texture that’s easier to slice and serve.
3. 3. Serve with chateau potatoes. The classic pairing for a chateaubriand is chateau potatoes: small potatoes cut into coins and roasted until perfectly soft with crispy, golden brown edges. (Sauté the sliced potatoes with a bit of butter in the pan drippings, then finish it in the oven for a deeper flavor.) Learn how to make this French restaurant classic with Chef Thomas Keller’s recipe for pommes château.