Beef "Chateaubriand"
3 servings
30 minutes
Beef 'Chateaubriand' is a true culinary masterpiece named after the French writer and gourmet François-René de Chateaubriand. This exquisite steak is made from the central part of the beef tenderloin, giving it incredible tenderness and juiciness. Searing in olive oil to a golden crust reveals depth of flavor, while butter with aromatic thyme and garlic adds noble notes to the dish. The final roasting in the oven allows the meat to soak up its juices, making it tender and rich. Chateaubriand is traditionally served with classic French sides – potatoes, asparagus, or mushrooms. This dish is perfect for a romantic dinner or a festive feast where every note of flavor plays its role in a symphony of gastronomic delight.
1
Generously coat a piece of beef tenderloin with olive oil, season with salt and pepper. In a thick-bottomed skillet, heat the remaining olive oil well, add the meat and sear on all sides until browned for about 5-6 minutes.
- Olive oil: 3 tablespoons
- Beef tenderloin: 600 g
- Salt: to taste
- Ground black pepper: to taste
2
Add butter, thyme, and unpeeled garlic to the pan, sauté for 2-3 minutes. Transfer the meat with spices to a baking tray or dish.
- Butter: 2 tablespoons
- Thyme: 4 stems
- Garlic: 4 cloves
3
Preheat the oven to 200-220 degrees, place the beef in a dish for 10 minutes, turning the meat every 2-3 minutes and basting with the juices.
4
Place the meat on a rack, let the juice drain and cool slightly. Slice it across the grain with a sharp knife. Sprinkle with salt and coarsely ground black pepper, and serve.
- Salt: to taste
- Ground black pepper: to taste