How To Make Chateaubriand


* 500 g centre-cut beef tenderloin
* 4 Tbsp olive oil
* 25 g butter
* a few sprigs of thyme
* 4 garlic cloves , skin on
* salt and pepper
* 1 frying pan
* 1 set of tongs
* 1 cutting board
* 1 knife
* 1 tray
* 1 spoon


Step 1:

Preheat the oven

Set the oven to 220ºC (425ºF/ gas mark 7).

Step 2:

Season the beef

Start by rubbing olive oil firmly into and all over the meat and season generously with salt and pepper. It's important that the beef is well coated.

Step 3:

Sear the beef

Place frying pan over a high heat and add the oil. When the oil is hot place the beef into the pan. Allow each side to sear for about 1 to 1.5 minutes.

A Quick Tip

It's good to have the meat sitting out at room temperature before cooking it. This will result in a medium-rare beef. Adjust the oven time, depending on your preferences!

Step 4:

Cook the beef

Add the butter, thyme and the garlic to the pan. Allow it to warm through. Put the pan into the oven and let it cook for 8 minutes. Every 2 minutes baste the beef all over with the juices. And turn the beef over to ensure even cooking on all sides. .

Step 5:

Remove and rest

When the meat has been cooked as you desire, remove the pan from the oven. Place a inverted spoon on the tray. Using the tongs, place the beef on top of the spoon to rest, so that there is a circulation of air around it. Let it sit for a few minutes.

Step 6:


Your Chateaubriand is almost ready for the table. Just slice it across the grain and season it with salt and pepper. Chateaubriand goes very well with a rich, Béarnaise Sauce, which is also found on our website.