Center-Cut Beef Tenderloin (Chateaubriand)
When purchasing beef tenderloin I always ask for a center cut, figuring 8 ounces per person of uncooked weight. Buy the best beef you can from a quality butcher and you won’t be disappointed. And if you have leftovers, great for the next day.
Servings: 4
Calories: 270kcal
Equipment
- Cast iron skillet or other heavy similar pan large enough to comfortably fit the roast
Ingredients
Beef
- 1 ½ pounds beef tenderloin preferably center cut, trimmed of all silverskin
- ½ teaspoon Kosher or sea salt
- ½ teaspoon Ground black pepper
- 1 tablespoon Olive oil ghee, or avocado oil
Cognac-Dijon Cream Sauce (optional)
- ⅓ cup cognac or brandy
- ½ cup creme fraiche
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh chopped thyme or tarragon
Instructions
Pre-heat oven and prep
- Remove the beef from the refrigerator and allow to stand on the counter for 45-60 minutes to get the chill off. You will get better roasting results. Tie the tenderloin with kitchen twine at about 1″ intervals to help maintain it’s shape and roast evenly. Liberally sprinkle all sides with kosher salt and pepper. Rub with olive oil. Pre-heat oven to 400 degrees.
Sear the beef
- Cover a rimmed baking sheet with foil, top with a wire rack and set aside. Place a heavy skillet or fry pan over medium-high heat. When the pan is very hot, place the beef in the pan and sear on all sides, turning when a nice brown crust forms. After sides are seared, turn briefly on the ends to sear them as well. Place beef on the wire rack and set the pan aside. DO NOT WASH IT.
Roast the beef
- Place seared beef on the wire rack in the oven and roast until the beef reaches an internal temperature of 125 degrees for rare or 130-135 for medium-rare and 140-145 for medium with a digital thermometer. Test at about 18-20 minutes and roast longer if needed. When I do a 1 ½ pound piece in my convection oven it takes about 18 minutes. Timing will depend on how long you sear the meat and your oven.
Resting time
- Remove beef from the oven and allow to rest in a warm place for 15-20 minutes. This gives you time to make a sauce or finish up your side dishes. Remove the twine, slice and enjoy.
Cognac-Dijon Cream Sauce (optional)
- Using the pan in which you seared the beef tenderloin, return the pan to medium heat. Pour off any fat, leaving the browned bits of meat.
- Off the heat, add the cognac then return pan to the heat and stir, scraping up the browned bits stuck to the bottom. This is called deglazing the pan. Allow the cognac to cook down for a minute or two, then whisk in creme fraiche. When it is smooth, add the Dijon and tarragon. Taste and adjust the flavors with salt and pepper if needed, but it may not need a thing.
Notes
For the alternative sauce (or do both!) here is the horseradish cream sauce recipe.
- Combine ½ cup creme fraiche and ½ cup heavy whipping cream in a bowl and whip with a hand mixer on medium-low until it is thick and creamy.
- Stir in 2-4 tablespoons horseradish, to your taste.
- Add a little fresh lemon juice (½ teaspoon or so), salt, white pepper and either chopped chives or chopped fresh tarragon (optional).
Nutrition
Calories: 270kcal | Carbohydrates: 0.2g | Protein: 52g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 291mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 1IU | Calcium: 1mg | Iron: 0.1mg