Chateaubriand (Center-Cut Tenderloin Roast)
By Carl Henderson · Retired French Chef · Updated 2026-05-09
Chateaubriand is the center-cut tenderloin, 1.5-2 lb roast. Reverse sear at 250°F to 120°F, finish with butter baste. 27g protein, 9g fat per 100g cooked.
Chateaubriand is a 1.5 to 2 pound roast cut from the center of the beef tenderloin — the most tender muscle on the cow. The classic French preparation involves a hot sear and pan sauce; the modern carnivore approach uses a reverse sear: 250°F oven to 120°F internal (about 35 to 45 minutes), then a 90-second sear in butter on all sides. An 8-ounce cooked serving delivers 61g protein, 20g fat, and 450 calories. Chateaubriand runs $25 to $40 per pound — the most expensive cut on this site, often reserved for two-person celebration dinners. The cut is lean (9g fat per 100g cooked) so finishing with 2 tablespoons of butter per serving is essential for satiety. The meat is so tender that knife pressure alone slices it; texture matters more than seasoning, so keep it to coarse salt and butter only. A 1.5-lb chateaubriand feeds 2 to 3 adults at $40 to $60 total.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 8 oz chateaubriand cooked (per serving) | 61g | 20g | 450 |
| 1 tbsp butter (per serving) | 0g | 11g | 100 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 61g | 31g | 550 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Salt the chateaubriand generously 12 to 24 hours ahead. Refrigerate uncovered.
- 2
Take the roast out 30 minutes before cooking. Insert probe thermometer into the thickest part.
- 3
Preheat oven to 250°F. Place roast on a wire rack on a sheet pan.
- 4
Roast at 250°F until internal hits 115°F. For a 1.5 lb roast this takes about 35-45 minutes.
- 5
Pull. Heat a cast iron skillet over high heat until smoking. Add 2 tbsp butter.
- 6
Sear all sides of the roast in the foaming butter for 30 to 45 seconds per side, basting continuously.
- 7
Pull at 125°F internal (rises to 130°F during rest for medium-rare). Total sear time: 2 to 3 minutes.
- 8
Rest 8 minutes. Slice into 1-inch medallions. Top each with the remaining butter.
Nutrition per Serving
Frequently Asked Questions
Chateaubriand vs filet mignon — what's the difference?
Filet mignon is an individual portion (6-8 oz steak) cut from the tenderloin. Chateaubriand is a larger center-cut roast (1.5-2 lb) from the same muscle, intended to be roasted whole and sliced into medallions for two or three diners. Same muscle, different presentation. Filet is faster (8-10 minutes); chateaubriand is more visually impressive at the table.
Can I use any tenderloin for chateaubriand?
Strictly, no. True chateaubriand comes from the center cut (the thickest, most uniform section) of the tenderloin, between the head and the tail. The head end is too irregular and the tail tapers too thin for even cooking. Most butchers will cut a chateaubriand to order from a whole tenderloin; expect to pay $30+ per pound.
Why is the meat so tender even before cooking?
The tenderloin (psoas major muscle) is the only large muscle on the cow that does almost no work — it sits along the spine and is almost never engaged during the animal's life. Muscles that work hard develop tough connective tissue and dense fiber bundles; the tenderloin develops neither. The trade-off is that tenderloin has very little marbling, which is why it's also the leanest premium cut.
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