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If you’ve ever visited this blog, you might know what method I’m going to recommend. The reverse sear…of course!
But let me tell you why my favorite go-to method is the absolute best for chateaubriand.
What Is Chateaubriand?
Let’s start with one simple question: What is a chateaubriand roast? Is it a cut of beef, or is it the way the meat is prepared?
Simply put, this French classic is a little bit of both.
The meat itself is the center-cut portion of a beef tenderloin. For some, that alone qualifies as chateaubriand. Others, however, would argue that in order for this cut to be considered a true chateaubriand, it should be prepared with a demi glace, a red wine, or a béarnaise sauce. I’m not of that school of thought—just sayin’.
Regardless of your belief, what’s most important is starting with a high-quality cut of beef. Starting with a high-quality piece of meat is like making sure the foundation of a home is strong. For my foundation, I start with the chateaubriand from Omaha Steaks. The chateaubriand comes pre-trimmed and ready to go, saving not only time, but waste created when we at-home butchers try to trim our own beef tenderloin.
Speaking beef tenderloin, the Private Reserve filet mignon from Omaha Steaks is also to die for, but I digress…
For more information about the boneless prime rib, click the picture above.
Our Chateaubriand Method
Now that we have the foundation of this meal established, let’s talk about the best way to cook a chateaubriand. The best is of course subjective, but the reverse sear method is, for my money, unbeatable. I’ve blogged about the reverse sear method on a number of occasions, and for good reason. For thicker cuts of meat, the reverse sear method provides that edge-to-edge doneness that you can’t achieve using more traditional grilling methods.
TIP: If the reverse sear method isn’t something you’re ready for, try the sous vide method which provides other benefits.
As with most of the beef I’ve blogged about over the years, I don’t like to get too carried away with spices and rubs. With quality meat, like that from Omaha Steaks, I like to let the meat stand on its own. We’re keeping it simple here, with just a generous amount of sea salt and pepper. I go light on the black pepper because I don’t care for the bitter flavor it takes on when exposed to high temperatures during the searing process, but again, that’s personal choice.
Chateaubriand goes well with so many sides, it’s hard to pick a favorite. I love it with creamed spinach, and it makes an excellent partner to my corn polenta. Today, however, we’re going to pair it with some buttery chateau potatoes made in the same cast iron roasting pan. What I like most about this is the juices that drip from the meat baste the potatoes while they cook, it’s next level stuff.
Ok, enough small talk—lets get to work.
The Best Way to Cook Chateaubriand
Serves: 4 | Prep time: 15 mins. | Cook time: 40 mins.
1 two pound chateaubriand
1 pound baby roasting potatoes
1 stick butter, cubed into 4 equal portions
1/4 cup of olive oil
3 sprigs fresh rosemary
sea salt to taste
fresh ground black pepper to taste
fresh parsley for garnish
Step-by-Step Instructions for Cooking Chateaubriand
Step 1: Remove meat from refrigerator and allow to come up to room temperature for about an hour. As your meat is coming up to temperature, start your oven or grill and preheat to 235 degrees. If you’re using a grill for this as opposed to an oven, set your grill up for two-zone cooking.
Step 2: While you preheat the oven or grill, oil and season the meat. Ensure a thin even coat of olive oil over the entire chateaubriand, and a generous amount of sea salt, (about a tablespoon). Pepper is optional.
Step 3: In a medium sized mixing bowl, toss potatoes in 2 tablespoons of olive oil, 2 teaspoons of sea salt and rosemary. Ensure potatoes are evenly coated and pour into a large cast iron pan, adding the cubed butter. I use a 15 inch cast iron pan, but use what you have.
Step 4: Place meat on top of potatoes and insert a reliable leave-in meat thermometer into the thickest portion of the meat.
TIP: I can’t say this enough, using a reliable meat thermometer is one of, if not the most important step in perfecting meat. It’s entirely too risky to cook by feel and potentially ruin an expensive cut of meat and embarrass yourself in the process. Sadly, I know this from experience—don’t judge!
Step 5: Place pan in preheated oven or grill and close the lid or door. Allow meat to reach an internal temperature of 125 degrees in order to achieve a perfect medium rare finish. I don’t recommend taking this cut of meat to much higher temperature given how lean the meat is, at higher internal temperatures it tends to dry out.
Step 6: Remove meat from pan, leaving potatoes in the pan, and increase grill or oven temperature to 425 degrees. Tent meat with foil and allow for a 5 minute rest time while potatoes continue to cook.
Step 7: If using a grill, place meat directly over high heat and sear on all sides for about 2 minutes on each side, turning constantly. This is how you’ll achieve that incredible crust from the maillard reaction. If using an oven, place the meat back on top of the potatoes for 2 minutes, then flip and cook an additional 2 minutes before removing meat and potatoes from the oven.
Step 8: Slice meat, spoon drippings over top of potatoes, and garnish with fresh parsley before serving.
Cook a Reverse Seared Chateaubriand:
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- 2 lbs chateaubriand
- 1 lbs baby roasting potatoes
- 1 stick butter cubed into 4 equal portions
- 1/4 cup olive oil
- 3 sprigs fresh rosemary
- sea salt to taste
- fresh ground black pepper to taste
- fresh parsley for garnish
Allow chateaubriand to come up to room temperature for about an hour. Start your oven or grill, preheating to 235 degrees.
While you preheat the oven or grill, oil and season the meat with a thin, even coat of olive oil over the entire chateaubriand, and a generous amount of sea salt. Pepper is optional.
In a medium sized mixing bowl, toss potatoes in 2 tablespoons of olive oil, 2 teaspoons of sea salt and rosemary. Pour into a large cast iron pan, adding the cubed butter.
Place meat on top of potatoes and insert a reliable leave-in meat thermometer into the thickest portion of the meat.
Place pan in preheated oven or grill, and close lid. Allow meat to reach an internal temperature of 125 degrees.
Remove meat from pan, leaving potatoes in the pan, and increase grill or oven temperature to 425 degrees. Tent meat with foil and allow for a 5 minute rest time while potatoes continue to cook.
If using a grill, place meat directly over high heat and sear on all sides for about 2 minutes on each side, turning constantly. If using an oven, place the meat back on top of the potatoes for 2 minutes, then flip and cook an additional 2 minutes before removing meat and potatoes from the oven.
Slice meat, spoon drippings over top of potatoes, and garnish with fresh parsley before serving.