Chateaubriand w/ Red Wine Au Jus

Chateaubriand with Red Wine Au Jus

This elegant chateaubriand recipe is one of my go-to dishes for our anniversary, Valentine's Day or for an intimate dinner party with close friends. Don't let the title scare's very easy to make!
5 from 1 vote
Course Main Course
Cuisine French
Servings 4


  • 1 large cast iron skillet
  • 1 meat thermometer


  • 3-4 lb beef tenderloin
  • 2 cloves garlic (finely minced)
  • 4 tbsp grapeseed oil or olive oil
  • 2 tbsp butter
  • 1 tbsp brandy
  • 2/3 cup red wine (I prefer CabernetSauvignon)
  • salt (to taste)
  • pepper (to taste)


  • Preheat the oven to 450F.
  • Season the chateaubriand with salt and pepper. Let it sit at room temperature for 30 minutes.
  • Heat the cast iron skillet over a medium-high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.
  • Keeping the heat on high, add the chateaubriand to the pan and quickly sear one side, and then the other. This should only take a minute or two at the most to achieve a crusty golden seal.
  • Put the pan straight into the oven (or transfer to the preheated oven pan) on the middle rack and roast for 10 to 15 minutes, depending on how rare you like it. I prefer rare (125F), so I will remove from the oven at 120F. Keep in mind the temperature will continue to rise while resting.
  • While the chateaubriand is cooking, finely chop the garlic.
  • When the chateaubriand is ready, remove it from the oven and carefully transfer to a warmed plate and cover loosely with a piece of tinfoil. Then leave it to rest for about 15 minutes or until it reaches your desired doneness.
  • Reheat the skillet on medium heat with about 2 tablespoons of the fat and juices from the chateaubriand. When it's hot, add the butter and melt.
  • Add the garlic to the pan and quickly stir through the hot fat to color slightly. Be careful not to burn the garlic.
  • Season with salt and pepper, to taste.
  • Increase the heat to high and deglaze the pan by adding the brandy.
  • Once the brandy has all but evaporated, turn the heat down to low and add the red wine. Allow it to simmer gently and reduce for about a minute.
  • Carve the chateaubriand in thick slices and arrange on a warm serving plate. Drizzle the red wine au jus over top.


This dish pairs well with Cabernet Sauvignon, roasted potatoes, duchess potatoes or prosciutto wrapped asparagus.
Chateaubriand is known by several names – filet mignon roast, tenderloin roast, or simply beef tenderloin.
The temperature of your roast will continue to rise while resting.
  • Rare. Cool red center. 125F
  • Medium Rare. Warm red center. 135F
  • Medium. Warm pink center. 145F
  • Medium Well. Slightly pink center. 150F
  • Well Done. Little or no pink. 160F
Keyword beef, beef tenderloin, chateaubriand, elegant dinner, roasted
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