Chateaubriand a La Maison

Elevate your home dining experience with "Chateaubriand à la Maison," a sophisticated yet approachable recipe that transforms tender beef tenderloin into a restaurant-quality centerpiece. This timeless French classic features a perfectly seared and oven-roasted beef fillet basted with garlic and thyme-infused butter, ensuring a juicy, flavorful finish. Accompanied by a luxurious red wine reduction sauce enriched with shallots, beef stock, and a hint of cream, this dish is both elegant and indulgent. Perfect for a romantic dinner or a special occasion, this recipe is ready in under an hour and pairs beautifully with roasted potatoes, asparagus, or a crisp green salad. Discover how simple it can be to bring the essence of fine dining into your own kitchen—your guests will savor every bite!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 2

Ingredients

• 700 grams beef tenderloin
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 pieces shallots (minced)
• 2 pieces garlic cloves (minced)
• 3 sprigs fresh thyme sprigs
• 250 milliliters dry red wine
• 300 milliliters beef stock
• 2 tablespoons heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon parsley (chopped, for garnish)

Directions

Step 1

Take the beef tenderloin out of the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season generously with salt and black pepper on all sides.

Step 2

Preheat your oven to 200°C (400°F).

Step 3

Heat 2 tablespoons of olive oil in a heavy-bottomed oven-safe skillet over medium-high heat. Once the oil is shimmering, sear the beef tenderloin, turning occasionally, until it is golden brown on all sides, about 6 minutes total.

Step 4

Reduce the heat to medium, add 2 tablespoons of butter, the minced garlic, and the thyme sprigs to the skillet. Baste the beef by spooning the melted butter and aromatics over the meat for 1 minute.

Step 5

Transfer the skillet to the preheated oven and roast for 15–20 minutes, or until the internal temperature reads 52°C (125°F) for medium-rare or 57°C (135°F) for medium. Remove the skillet from the oven, transfer the beef to a cutting board, and tent it loosely with aluminum foil. Let it rest for 10 minutes.

Step 6

While the meat is resting, prepare the sauce. In the same skillet used to cook the beef, melt the remaining 1 tablespoon of butter over medium heat. Add the minced shallots and cook until softened, about 2 minutes.

Step 7

Deglaze the skillet with the red wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half, about 5 minutes.

Step 8

Add the beef stock and continue simmering until the sauce has thickened and reduced to about ⅔ of its original volume, approximately 8–10 minutes.

Step 9

Stir in the heavy cream, and season with a pinch of salt and black pepper to taste. Remove from heat.

Step 10

Slice the rested beef tenderloin into thick medallions and serve with the red wine reduction sauce drizzled over the top.

Step 11

Garnish with freshly chopped parsley and serve with your choice of sides, such as roasted potatoes, asparagus, or a green salad.

Nutrition Facts

Serving size	(1392.1g)

Amount per serving	% Daily Value*
Calories	2290.6

Total Fat 132.5g	0%
Saturated Fat 54.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 767mg	0%
Sodium 6086.7mg	0%
Total Carbohydrate 14.3g	0%
Dietary Fiber 1.5g	0%
Total Sugars 2.3g
Protein 218.8g	0%

Vitamin D 28IU	0%
Calcium 186.3mg	0%
Iron 27.8mg	0%
Potassium 3288.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 41.2%

Carbs: 2.7%