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Recipe - Chateaubriand


The name Chateaubriand, refers to the shape of the Chateau de Combourg in Normandy, owned by Francois Rene Vicomte de Chateaubriand. The point is that the meat has a block shape, cut from the Small Head or Rump called, or from the middle of the filet, it's only a block but it is very tender and is very fine structured.

Take a piece of 500 grams for 2 persons, fry in a pan with 50/50 butter and olive oil.

Than roast the piece of meat for 12 minutes on a grill in a preheated oven at 200 degrees.

Let the meat rect for 10 minutes on a wooden board covered with a piece of aluminum foil so that heat can flow inside.

Serve with homemade béarnaise or bordelaise, or even simply with a few slices of garlic.


To make bearnaise:

  • yolk
  • white wine
  • vinegar
  • melted, clarified butter
  • tarragon
  • pepper
  • salt

Whisk egg yolk, vinegar and wine until solid foam on a medium heated stove. Remove from the stove and add the clarified butter, the garnish with tarragon, salt and pepper.

To make bordelaise:

Reduce the red wine by half (by cooking), take the same amount of demi glace.
Glaze a little shallot, add everything together and tie with butter.
Serve with some sauteed potatoes and vegetables stewed in butter.

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