Mohamed Shili This delicious Julia Child Chateaubriand is a tender, juicy beef roast perfect for a special dinner. It’s easy to make with simple ingredients and features a rich, flavorful red wine sauce. You can serve it with mashed potatoes or roasted vegetables for an elegant meal at home. A restaurant-quality dish made effortlessly in your kitchen!
Ingredients Needed
For the Beef:
- 2 pounds (32 oz) chateaubriand roast (center-cut beef tenderloin)
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon neutral oil (canola or safflower)
For the Pan Sauce:
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- 3 sprigs fresh thyme
- 3/4 cup full-bodied dry red wine
- 1/2 cup beef or veal demi-glace
- 1 tablespoon fresh parsley, finely chopped
How To Make Chateaubriand Recipe
- Preheat the oven: Set the oven to 400°F and let the beef sit at room temperature while it heats.
- Season and sear the beef: Generously season the beef with salt and pepper. Heat oil in a cast iron skillet over medium-high heat until shimmering. Sear the beef on all sides, turning every few minutes, until browned evenly (8-12 minutes total). Transfer to a wire rack over a baking sheet. Keep the pan for later.
- Roast the beef: Place in the oven and cook until an instant-read thermometer reads 115°F for medium-rare or 125°F for medium (18-22 minutes total). Start checking after 16 minutes. Remove from the oven, tent with foil, and let rest for 10 minutes.
- Prepare the pan sauce: Melt butter in the same skillet over medium heat. Add shallots and thyme, cooking until soft (1-2 minutes). Pour in red wine, scraping up browned bits from the pan. Let simmer until slightly reduced (3-4 minutes). Stir in demi-glace and simmer for another 3-4 minutes. Strain through a fine-mesh sieve.
- Slice and serve: Remove any butcher’s twine and slice the beef into 1/2-inch thick pieces. Garnish with fresh parsley and serve with the pan sauce.
Recipe Tips
- Use a meat thermometer: Check the internal temperature to avoid overcooking. 115°F for medium-rare and 125°F for medium is perfect.
- Sear the beef well: Browning the outside locks in juices and adds deep flavor. Don’t rush this step.
- Let it rest: After roasting, wait 10 minutes before slicing to keep the meat juicy.
- Choose the right wine: Use a full-bodied dry red wine for the best sauce flavor. Avoid sweet wines.
- Strain the sauce: Straining removes herb stems and shallots for a smooth, rich sauce.
How To Store & Reheat Leftovers
- Refrigerate: Keep leftover chateaubriand in a sealed container in the fridge for 3 days.
- Freeze: Wrap leftover chateaubriand in plastic wrap and foil, then put it in a freezer bag. It stays good for 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat in the oven at 300°F for 10-15 minutes, on the stovetop with butter over low heat, or in the microwave on low power (not recommended).
Nutrition Fact
Serving Size: 1 serving (approximately 6 oz or 170 g)
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 60mg
- Potassium: 420mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Protein: 48g
More Julia Child Recipes:
Julia Child Chateaubriand Recipe
Description
This delicious Julia Child Chateaubriand is a tender, juicy beef roast perfect for a special dinner. It’s easy to make with simple ingredients and features a rich, flavorful red wine sauce. You can serve it with mashed potatoes or roasted vegetables for an elegant meal at home. A restaurant-quality dish made effortlessly in your kitchen!
Ingredients
For the Beef:
For the Pan Sauce:
Instructions
- Preheat the oven: Set the oven to 400°F and let the beef sit at room temperature while it heats.
- Season and sear the beef: Generously season the beef with salt and pepper. Heat oil in a cast iron skillet over medium-high heat until shimmering. Sear the beef on all sides, turning every few minutes, until browned evenly (8-12 minutes total). Transfer to a wire rack over a baking sheet. Keep the pan for later.
- Roast the beef: Place in the oven and cook until an instant-read thermometer reads 115°F for medium-rare or 125°F for medium (18-22 minutes total). Start checking after 16 minutes. Remove from the oven, tent with foil, and let rest for 10 minutes.
- Prepare the pan sauce: Melt butter in the same skillet over medium heat. Add shallots and thyme, cooking until soft (1-2 minutes). Pour in red wine, scraping up browned bits from the pan. Let simmer until slightly reduced (3-4 minutes). Stir in demi-glace and simmer for another 3-4 minutes. Strain through a fine-mesh sieve.
- Slice and serve: Remove any butcher’s twine and slice the beef into 1/2-inch thick pieces. Garnish with fresh parsley and serve with the pan sauce.
Notes
- Use a meat thermometer: Check the internal temperature to avoid overcooking. 115°F for medium-rare and 125°F for medium is perfect.
- Sear the beef well: Browning the outside locks in juices and adds deep flavor. Don’t rush this step.
- Let it rest: After roasting, wait 10 minutes before slicing to keep the meat juicy.
- Choose the right wine: Use a full-bodied dry red wine for the best sauce flavor. Avoid sweet wines.
- Strain the sauce: Straining removes herb stems and shallots for a smooth, rich sauce.
Julia Child Chateaubriand Recipe
