Chateaubriand is a thick centre-cut roast from the heart of the beef tenderloin, traditionally prepared as a portion for two or more guests. The term is used in classical French cuisine and on restaurant menus for a substantial tenderloin roast. Exact weight and presentation vary by restaurant and butcher.
The cut is taken from the centre of the tenderloin, where the muscle is thick and relatively uniform. It is trimmed of silverskin and excess connective tissue, then tied if needed to maintain an even shape. The tenderloin tail and head are used for other portions, so the Chateaubriand represents only one section of the whole muscle.
Chateaubriand is commonly seared to develop colour and finished by roasting or gentle oven cooking. Rest before carving and slice into thick portions across the grain. It is traditionally served with a sauce such as béarnaise or a classical brown sauce, and may be accompanied by château potatoes or seasonal vegetables.
Example: sear a centre-cut tenderloin roast, finish it in the oven, rest and carve tableside for two guests with béarnaise and pommes château.
Chateaubriand is a larger centre-cut roast from the tenderloin. Filet mignon usually describes an individual thick steak portion in North American usage, while tournedos are smaller round portions cut from the tenderloin.
Chef’s tip: specify the exact centre-cut weight and trim when ordering. The tenderloin is lean, so avoid overcooking and allow adequate resting time before carving.
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