Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Chateaubriand?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: January 28, 2013


2 Unit Beef Tenderloin trimmed 2 lb ea
4 Garlic finely slivered
3 Tablespoons Olive Oil or lard
1 Tablespoon Butter unsalted
4 Shallots minced
2 Cups Beef Broth (12 oz)
2 Tablespoons Cognac or bourbon
2 Tablespoons Dijon Mustard or any other
3 Tablespoons Parsley fresh minced
1/2 Cup Butter unsalted cut into 8 pieces
1 Unit Salt pepper
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 10 in the recipe.
View My Pantry
Recipe Tools


1. Preheat the oven to 450 F Cut three-quarter-inch deep slits in the meat, and insert garlic slivers.

2. Brush the meat with two tablespoons of oil. Heat the remaining oil in a heavy large skillet over medium-high heat.

3. Add the meat and brown on all sides. Do not wash the skillet.

4. Set the meat on a rack in a roasting pan. Roast to desired doneness, about 30 minutes for rare.

5. For sauce: Melt one tablespoon of butter in the same skillet.

6. Add the shallots and cook until they are softened, about five minutes.

7. Pour off the fat from the roasting pan. Set the pan over high heat.

8. Stir in the broth, scraping up the browned bits.

9. Add to the shallots. Boil until the sauce is reduced by half.

10. Add the Cognac and boil for one minute. Reduce the heat to low, then whisk in the mustard.

11. Stir in the parsley. Whisk in the butter, one piece at a time.

12. Season with salt and pepper. Cut the meat into half-inch slices.

13. Arrange the slices on individual plates, and spoon the sauce over.

Comments on Chateaubriand Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Garlic, Alcohol, Mustard, Beef, Olive Oil allergies.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2022 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer