Traditional Chateaubriand

By Derrick Riches

Updated 09/06/19

Traditional Chateaubriand

Diana Miller / Getty Images
  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
349 Calories
23g Fat
0g Carbs
33g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 349
% Daily Value*
Total Fat 23g 30%
Saturated Fat 12g 59%
Cholesterol 132mg 44%
Sodium 656mg 29%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Protein 33g
Calcium 26mg 2%
*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.)

From the time of Napoleon comes this recipe for a great meal. Chateaubriand is not a cut of beef, like many think, but a recipe for a grilled beef tenderloin.

Ingredients

  • 2 pounds/900 g beef tenderloin
  • 1/2 cup/120 mL plus 2 tablespoons/30 mL butter
  • 1/2 cup/120 mL watercress
  • 2 tablespoons/30 mL minced parsley
  • 1 tablespoon/15 mL lemon juice
  • 2 teaspoons/10 mL sea salt
  • 1/2 teaspoon/2.5 mL coarse ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten.

  3. Melt 2 tablespoons/30 mL of butter and coat over the surface of the meat. Season with black pepper. Preheat grill.

  4. Meanwhile, melt remaining 1/2 cup/120 mL of butter in a saucepan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.

  5. Place the tenderloin on hot grill and sear on all four sides for about 3 minutes. Reduce heat and continue grilling for 5 to 10 minutes, or until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and butter mixture (called Maitre d'hotel butter).

  6. Chateaubriand is traditionally served with Béarnaise sauce and Chateau potatoes.