Traditional Chateaubriand

Traditional Chateaubriand
Traditional Chateaubriand. Diana Miller/Getty Images
  • 37 mins
  • Prep: 15 mins,
  • Cook: 22 mins
  • Yield: Serves 6 to 8
Ratings (4)

By Derrick Riches

Updated 04/04/17

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.

What You'll Need

  • 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

How to Make It

Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons/30 mL of butter and coat over the surface of the meat. Season with black pepper. Preheat grill. 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.

Place the tenderloin on hot grill and sear on all four sides for about 3 minutes. Reduce heat and continue grilling for 5-10 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).

Chateaubriand is traditionally served with Béarnaise Sauce and Chateau Potatoes.

Nutritional Guidelines (per serving)
Calories 349
Total Fat 23 g
Saturated Fat 12 g
Unsaturated Fat 9 g
Cholesterol 132 mg
Sodium 656 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)