Chateaubriand Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Chateaubriand

Recipe by  

"A classic version, easy to make and flavorful."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    1 hr
  • COOK

    10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
  2. Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2005

AWESOME. I followed the instructions exactly and the fillet tasted like the last one I had at Taste Of Texas restaurant! It is so simple, yet so delicious. If you love a good steak dinner, you must try this. I've shared this with everyone I know and am getting rave reviews. Another reviewer suggested making a sauce - so I did and served it on the side. I just added a couple of tablespoons of Merlot wine to the steak pan, scraped up the crusty fon and let it reduce a little. Outstanding. Rayna you are very gracious for sharing this with your All Recipes friends.

 
Most Helpful Critical Review
Apr 06, 2008

Chateaubriand is a classic french dish. This is not it. Do not be misled, while you may or may not like the recipe it is not Chateaubriand. If you would like to try the real thing, you won't be disappointed. While the recipe may vary, the basics of this dish are a pan seared centercut tenderloin cut into filets after cooking served with a Tarragon Bernaise sauce. Anything else is not Chateaubriand.

 
Nov 08, 2005

Well, I have mixed feelings as far as this recipe goes. Yes what was left of it tasted great, but I'm just not sure that it was worth the second degree burns... there should be a couple warnings added to the recipe like 1) use ONLY THIN steak. 2) never cover it. 3) don't cut the meat to check for level of rarity. 4) most importantly, don't do all these things at once THE MEAT WILL EXPLODE IF THESE WARNINGS ARE NOT FOLLOWED CAUSING EXTREME BURNS!!! (other than that, it tasted ok)

 
Dec 30, 2004

As a vegetarian I do not cook meat, however I wanted to prepare my fiancee a special meal of surf and turf. I found this recipe and tried it based on the 5-star rating. Plus, it was easy too! My fiancee can be extremely picky about how his meat is cooked so I was nervous. I cooked the filet exactly as instructed (5 minutes on each side gave a med-med/rare) and can say this is fool proof! My fiancee absolutely loved the recipe, and ate every morsel with delight. Highly reccommend!

 
Jul 27, 2003

Fast simple way to make tenderloin steaks. I usually wrap mine in bacon before cooking. Becareful not to over cook the meat. Even though my husband prefers meat well done he will eat these at medium. Anything more and your steaks start to dry out.

 
Oct 02, 2005

Delicious! Restaurant Quality! To make it a bit more like the famous steak house (R.M.'s) we use more butter.

 
Jan 07, 2009

This is a 5 star PLUS recipe! I've made this dish twice, and each time it was superb. My husband -- who is my biggest fan and most constructive critic -- commented both times that it was the best steak "we've" ever made, cooked to absolute perfection! While the fillets are "standing," I add about 2 tablespoons red wine or brandy to the butter and drippings remaining in the skillet. If you deglaze the pan with this, it makes a lovely sauce to drizzle atop the sliced fillets.

 
Sep 29, 2005

This recipe blew me away! I didn't think making such slight changes to cooking method would make that big a difference, but it did! I followed the instructions to a "T", and enjoyed a perfectly cooked, steakhouse quality meal. Thanks for sharing your expertise, Rayna!

 

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Nutrition

  • Calories
  • 711 kcal
  • 36%
  • Carbohydrates
  • 0 g
  • < 1%
  • Cholesterol
  • 219 mg
  • 73%
  • Fat
  • 50.1 g
  • 77%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 61.9 g
  • 124%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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