Chateaubriand with Red Wine and Butter Pan Sauce
A seared centre-cut beef tenderloin roast served with a tangy red wine and butter pan sauce.
Chateaubriand is a centre-cut beef tenderloin roast, seared for colour and finished in the oven. The source gives a 1 kg tenderloin and a simple red wine, vinegar and butter sauce, but its garnish line is mistranslated and its cooking method lacks a doneness target. This version leaves that unclear garnish out, uses a thermometer for the roast, and rests the meat before carving. The pan sauce reduces in the same skillet, picking up the browned flavour left from searing. Slice across the grain and spoon the sauce over just before serving. Heat oven to 200°C (400°F). Pat the beef dry and season all over with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides, turning with tongs, until deeply browned, about 2 minutes per side.
Recipe card
Chateaubriand with Red Wine and Butter Pan Sauce
Equipment: Oven-safe skillet, tongs, instant-read thermometer, carving board, sharp knife
Ingredients
Instructions
Heat oven
Heat oven to 200°C (400°F). Pat the beef dry and season all over with salt and pepper.
Sear roast
Heat oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides, turning with tongs, until deeply browned, about 2 minutes per side.
Roast
Transfer skillet to the oven. Roast, turning once, until a thermometer in the thickest part reaches 63°C (145°F) for medium-rare; timing varies with shape.
Rest
Transfer beef to a board, tent loosely with foil and rest at least 3 minutes before slicing.
Make sauce
Place skillet over medium heat. Add wine and vinegar, scraping up browned bits. Simmer until reduced by about half, 4 to 6 minutes. Remove from heat and whisk in cold butter a piece at a time. Add a spoonful of water if needed.
Carve
Remove twine, slice across the grain and serve with the sauce.
How to tell when it is ready
The thickest part reaches 63°C (145°F), followed by a 3-minute rest; use the thermometer rather than colour alone.
Tips
- Tie the roast so it cooks more evenly.
- Pat the beef dry before searing.
- Avoid moving it until a brown crust forms.
- Rest before slicing to retain more juices.
Troubleshooting
- If sauce reduces too far, whisk in a spoonful of water or stock.
- If the roast browns before the centre warms, lower the oven to 180°C (350°F) and continue checking.
Substitutions
- Use a small beef tenderloin roast of similar thickness and adjust oven time.
- Use clarified butter or a neutral oil for searing if regular butter burns.
Variations
- Use unsalted beef stock with a splash of wine vinegar if avoiding wine.
- Add a teaspoon of finely chopped shallot to the pan before the wine.
Serving suggestions
- Serve with roasted potatoes.
- Add green beans or asparagus.
- Offer a crisp green salad.
- Spoon the pan sauce over each slice.
Make ahead
Tie and season the roast shortly before cooking. The sauce is best made in the same pan just before serving.
Storage
Refrigerate sliced leftovers within 2 hours and use within 3 days. Reheat gently with a little sauce.
Food safety
Cook whole beef cuts to at least 63°C (145°F) and rest for 3 minutes. The centre-cut roast may remain pink at this temperature; use a clean thermometer and keep raw-meat utensils separate.
Frequently asked questions
Can I cook it to a higher doneness?
Yes. Continue roasting and use a thermometer, checking every few minutes after the minimum target.
How should I store chateaubriand with red wine pan sauce?
Refrigerate sliced leftovers within 2 hours and use within 3 days. Reheat gently with a little sauce.
Serve while fresh and follow the storage guidance for leftovers.
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