Recipe Blog - Feature - HD Recipe - Chateaubriand Recipe

Recipe for Classic Chateaubriand on the Grill

By: Napoleon Guest Author

A classic French dish that is made from a large, center-cut fillet, that has been wrapped between two less expensive cuts of beef and grilled. The lesser-cuts are then discarded once the meal is cooked and ready for serving. Chateaubriand [ Pronounced Sha-Toh-Bree-An ] used to be made from the sirloin, however, has morphed over the years to be made from the center-cut of tenderloin and served with a sauce made from white wine and shallots that are moistened with a demi-glace and then mixed with butter and lemon juice. It is also traditionally served with mushrooms. 

Prep Time
15 Min
Cook Time
30 Min
Yield
2 to 4
Difficulty
Medium

Recipe for Classic Chateaubriand on the Grill

Print

Ingredients

Directions

Photos

Ingredients

2 tbsp.

unsalted butter

plus 1 tbsp.

unsalted butter (softened)

2 tbsp.

olive oil

1 pound

center-cut beef tenderloin

Salt to taste

Freshly ground black pepper to taste

1 medium

shallot (finely chopped)

1/2 cup

medium-bodied dry red wine

1/2 cup

demi-glace

1 tbsp.

chopped fresh ​tarragon

Directions
  1. Preheat the main grill to 375°F and the Infrared Side Burner to high.
  2. Season the beef tenderloin with salt and pepper to taste.
  3. Sear the meat on all sides over the preheated Infrared Side Burner.
  4. Transfer the tenderloin to the main grill, insert a barbecue thermometer like Napoleon's Bluetooth Thermometer. Roast the beef using direct heat to your desired doneness. About 15-20 minutes for medium-rare (130°F to 135°F), 20-25 minutes for medium (140°F to 145°F), and 25 minutes for medium-well (150°F to 155°F).
  5. Remove meat from the grill when it is 5 to10 degrees short of desired temperature. Allow the meat to rest at least 10 to 15 minutes as it will come up to your desired finished temperature during that time. This will ensure ideal tenderness. 

Sauce

  1. While the Tenderloin is resting, melt 2 tbsp. of the butter with the olive oil in a skillet set over medium-high heat.
  2. Add the shallot and sauté over until the shallot is soft and translucent.
  3. Pour the wine and demi-glace into the skillet and bring the sauce to a boil, continue boiling the sauce until it has reduced by half.
  4. Serve with the finished and sliced Chateaubriand.
Recipe Blog - HD Recipe - Chateaubriand Recipe - Season
Recipe Blog - HD Recipe - Chateaubriand Recipe - Sear
Recipe Blog - HD Recipe - Chateaubriand Recipe - Grill
Recipe Blog - HD Recipe - Chateaubriand Recipe - Slice
Recipe Blog - HD Recipe - Chateaubriand Recipe - Serve1
Recipe Blog - HD Recipe - Chateaubriand Recipe - Serve2
Napoleon Guest Author

Napoleon is proud to partner with other authors/contributors that are just as passionate about grilling as we are. The credits for each author are listed within each recipe.

Read More
Recipe Blog - HD Recipe - Chateaubriand Recipe - Season
Recipe Blog - HD Recipe - Chateaubriand Recipe - Sear
Recipe Blog - HD Recipe - Chateaubriand Recipe - Grill
Recipe Blog - HD Recipe - Chateaubriand Recipe - Slice
Recipe Blog - HD Recipe - Chateaubriand Recipe - Serve1
Recipe Blog - HD Recipe - Chateaubriand Recipe - Serve2