The Classic French Chateaubriand Recipe

Chateaubriand Recipe

The Spruce

  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: Serves 2 - 3
Nutritional Guidelines (per serving)
560 Calories
36g Fat
6g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 2 - 3
Amount per serving
Calories 560
% Daily Value*
Total Fat 36g 47%
Saturated Fat 15g 73%
Cholesterol 166mg 55%
Sodium 200mg 9%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Protein 45g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chateaubriand comes from the center of the tenderloin and you can read more about this delicious cut of meat here. There is a huge misconception that Chateaubriand is a cut of beef but it is not, it is the name of the recipe. 

When ordering in a French restaurant, the Chateaubriand is usually for a table of two and comes served with a classic wine sauce. 

This recipe is the traditional version of the restaurant favorite and comes seasoned very simply, roasted to perfection, and then sliced on the diagonal.

Be sure to make the quick shallot and wine sauce to accompany the meat and serve with chateau potatoes for authenticity. To ring the changes, you can serve Truffle Fries instead.

Chateaubriand is a perfect roast for the French Christmas table. 


  • 1 pound beef tenderloin (center cut)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 shallot (finely chopped)
  • 1/2 cup red wine (dry)
  • 1/2 cup demi-glace
  • 1 tablespoon butter (softened)
  • 1 tablespoon fresh ​tarragon (or 2 teaspoons dried​)

Steps to Make It

  1. Gather the ingredients.

    Chateaubriand ingriedents
    The Spruce
  2. Preheat the oven to 375 F.

  3. Melt the butter and olive oil together in a large skillet set over medium-high heat until the mixture turns a bit cloudy and bubbly.

    Melt olive oil and butter in skillet
    The Spruce
  4. Season the beef with salt and pepper to taste.

  5. Place the meat in the pan and do not move it at all for at least 3 minutes. Using tongs, carefully turn the tenderloin on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.

    Brown meat in skillet
    The Spruce
  6. Place the tenderloin on a rack in a roasting pan in the oven. Roast the beef 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.

    Roast beef on rack
    The Spruce
  7. Transfer the chateaubriand to a warmed serving platter, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 15 minutes.

    Cover chateaubriand with foil
  8. While the tenderloin is resting, make the wine sauce. Sauté the chopped shallots in the leftover pan juices in the skillet until softened and translucent.

    Make wine sauce with shallots and pan juices
    The Spruce
  9. Pour the wine into the skillet and bring the sauce to a boil, scraping up all the browned bits on the bottom of the pan.

    Cook wine in skillet until boiling
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  10. Continue boiling the sauce until it reduces by half.

  11. Add the demi-glace to the sauce and continue boiling the mixture until it becomes slightly thickened.

    Add demi-glace to sauce
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  12. Remove the sauce from the heat and stir in the tarragon and softened butter.

    Stir in tarragon and butter to sauce
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  13. Serve the chateaubriand, sliced on the diagonal, with the wine sauce and chateau potatoes or truffle fries. 

    Serve chateaubriand with potatoes
    The Spruce
  14. Enjoy!


  • If you do not have demi-glace, though this will not be as good as one, you can reduce a can of top quality beef consomme by half and use as above. 
  • Resting the Chateaubriand is paramount to creating the perfect slice. By cooking with time to rest the meat means juices are released (needed for the sauce) and the fibres in the meat relax thus making the eventual eating extremely tender. 
  • If you have ever wondered whether Chateaubriand is a cut of beef or a recipe, check out which is correct here.