Traditional Chateaubriand

Traditional Chateaubriand
Traditional Chateaubriand. Diana Miller/Getty Images
  • 37 mins
  • Prep: 15 mins,
  • Cook: 22 mins
  • Yield: Serves 6 to 8

From the time of Napoleon comes this recipe for a great meal. Chateaubriand is not a cut of beef, like many think, but a recipe for a grilled beef tenderloin.

What You'll Need

  • 2 pounds/900 g beef tenderloin
  • 1/2 cup/120 mL plus 2 tablespoons/30 mL butter
  • 1/2 cup/120 mL watercress
  • 2 tablespoons/30 mL minced parsley
  • 1 tablespoon/15 mL lemon juice
  • 2 teaspoons/10 mL sea salt
  • 1/2 teaspoon/2.5 mL coarse ground black pepper

How to Make It

Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons/30 mL of butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Meanwhile, melt remaining 1/2 cup/120 mL of butter in a saucepan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.

Place the tenderloin on hot grill and sear on all four sides for about 3 minutes. Reduce heat and continue grilling for 5-10 minutes, or until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and butter mixture (called Maitre d'hotel butter).

Chateaubriand is traditionally served with Béarnaise Sauce and Chateau Potatoes.