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Chateaubriand

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Rayna

A classic version, easy to make and flavorful.

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Original recipe yields 2 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Michael in CT
82
4/6/2008

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.

rowdy
33
10/15/2005

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.

Wylder
28
11/8/2005

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)