Roasted Chateaubriand with Red Wine & Truffle Jus

Apparently Chateaubriand is a recipe, not a cut of meat. It was named after Chateaubriand who was a French writer and politician from the 18th C whose chef is thought to have created the recipe consisting of a centre cut from the beef tenderloin, grilled and served with béarnaise sauce (a white wine and tarragon based sauce) and chateau potatoes. Here I have roasted our Chateaubriand and used the same pan to make a delicious red wine jus with thyme and optional black truffle. Either way with a Bearnaise Sauce or a Pan Jus it is equally delicious and utterly decadent.

December 09, 2020
: 3-4
: 15 min
: 20 min + 10 min resting
: 45 min
: Easy


  • 500g Chateaubriand
  • 2tbsp olive oil
  • 25g butter
  • 2 cloves garlic, peeled and smashed
  • 2 sprigs fresh thyme
  • 1 shallot, finely chopped
  • 120ml red wine
  • 120ml beef stock
  • salt and freshly ground white pepper
  • a few shavings black truffle (optional)
  • Step 1 Preheat the oven to 170°C fan or gas mark 5.
  • Step 2 Let the chateaubriand rest at room temperature for 15 minutes, then liberally season with salt and pepper.
  • Step 3 Heat the olive oil in a large heavy based ovenproof pan over a high heat. Sear the meat until browned on all sides, about 7-8 minutes total.
  • Step 4 Reduce the heat to low, and add the butter, garlic, and thyme. Baste the meat with the pan liquid. Put the pan in the oven for 6 to 8 minutes for medium-rare, or until the internal temperature reaches 54°C in the thickest part of the roast. Place the meat on a cutting board, cover loosely with foil, and let it rest for 10 minutes.
  • Step 5 While the meat is resting, discard all but 1 tbsp of fat from the pan, and the garlic and thyme. Return the pan to a medium-high heat and add the shallot and wine. Cook, stirring to release any browned bits from the pan, for 2 minutes. Add the stock and boil until the sauce thickens, 3 to 5 minutes. Strain through a sieve and season to taste.
  • Step 6 Slice the chateaubriand and drizzle over the jus followed by a few shavings of black truffle if using. Delicious served with Dauphinoise potatoes and green beans.
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