Chateaubriand | Chateaubriand For Two | Chateaubriand Recipe

Updated: Nov 23

Chateaubriand, a decadent meal most enjoyed by two. What is chateaubriand? How to cook Chateaubriand? Here not only will you get the most delicious chateaubriand recipe, but I will break it down to every aspect of it so you will become a pro.

WHAT IS CHATEAUBRIAND

Chateaubriand for two, as some would say, is a delicacy. Out of a whole beef tenderloin, it is but only 1 small very middle section, hence why it is a cherished cut of beef. It is the center cut of the fillet, grilled between two lesser pieces of meat, that are often then discarded after cooking.


In order to obtain this cut of meat, one needs to remove the tenderloin tips on either side, as well as the chain. You are now left with the filet mignon portion that usually makes up 5-6 sliced steaks. From this filet mignon portion, the very 1-2 centrepieces (depending on the size) is your Chateaubriand for two. See below for a visual of the different cut portions of the beef tenderloin.

Chateaubriand

For this chateaubriand recipe, we are going slightly progressive and not wasting any food. With beef shortages worldwide and the prices what they are today, we will not be wasting or discarding the lesser two portions of meat, which are filet mignon. I will however show you exactly how to make this chateaubriand recipe in detail.


HOW TO CUT YOUR BEEF TENDERLOIN INTO CHATEAUBRIAND

Typically purchasing either a whole beef tenderloin or the filet mignon portion is your starting point to carving your first chateaubriand for two. Here in this video, I'll show you step by how to cut your chateaubriand.

1. Remove your tenderloin tips on either side of your beef tenderloin.

2. Remove your chain that is located along the bottom of your beef tenderloin (It is not always in one chain, and sometimes two)

3. Remove any silver skin and hard fat from your filet mignon portion of your roast.

CHATEAUBRIAND RECIPE

PREP TIME: 10 Minutes

GRILL TIME: 1 .5-2Hour (Approximately)

GRILL TEMP: 250 Degrees

INTERNAL TEMP: 114 Degrees


Now that your filet mignon portion is ready to produce the two most delicious portions of chateaubriand for two, we are ready to throw it on our smoker. For this Chateaubriand recipe, we are going to do a reverse sear method to get next to zero gradients and evenly cooked to perfection. What is reverse sear? It is the process of slow cooking a piece of meat and then searing it at the end of the cooking process.

WHAT YOU'LL NEED

PELLET SMOKER

(I used my Louisiana Grills Founders Series 1200 because it has sear plate technology to sear. If you do not have one, you'll also need a Cast Iron Skillet)

PELLETS

(I used my Competition Blend by Louisiana Grills)

RUB

(I used "Black Label Rub" by Louisiana Grills )



THE PREP Preheat your pellet smoker to 250 degrees. Prepare your filet mignon roast with your favourite rub. I used "Black Label Rub by Louisiana Grills. Lightly cover your whole roast evenly on all sides. I like to bring my filet mignon up to room temperature before putting it on my grill. This will help give it a perfect even gradient (we are not looking for a smoke ring here).

THE COOK

Chateaubriand is not complicated. Once your grill is up to temperature, place your filet mignon roast directly on the grill. You want to cook your chateaubriand NO more than "medium". I highly suggest keeping an eye out on the temperature and once it reaches an internal of 110 degrees, move it aside, crank up the grill temperature to 500 degrees, open your sear plate, and sear all sides for a minute or two. This should bring your roast up to a perfect internal temperature of 114 degrees. (If you are using a cast iron, place it on the grill 20 minutes before you plan to sear it so it warms up while your chateaubriand is grilling).

THE SLICE

This is the most delicate part of creating Chateaubriand for two. Cutting the two most inner pieces of your filet mignon, discarding the outer portions, and enjoying that beautifully tender delicate chateaubriand. - Cut across the grain 2" slices.

I paired this chateaubriand recipe with a

Cowboy Mushroom Garlic Butter Sauce: Butter (1/2 cup)

Shallots (1 medium, sliced)

Garlic (2 cloves, sliced)

Mushrooms (1 cup)

Chardonnay (1/2 cup)

Peppercorn (fresh whole, 1 Tbsp, crushed)

Parsley (fresh, 1 Tbsp)

Salt and Pepper To Taste


Directions: Add butter, shallots, garlic, mushrooms to a medium-sized pan or cast iron. Once shallots become translucent add your chardonnay and all other seasonings. Bring to a boil then simmered to your desired consistency.

IF YOU LIKED THIS RECIPE, YOU'LL ALSO LOVE:

Smoked Brisket on Louisiana Grills Black Label

Smoked Dino Ribs | Smoked Beef Short Ribs

Smoked Canadian Back Bacon

Smoked Beef Back Ribs | Smoked on Louisiana Grills Black Label 1200