Chateaubriand 'My Way' Recipe

Name: Chateaubriand 'My Way'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs beef tenderloin, well marbled and trimmed; salt; pepper; 2 tablespoons peanut oil (do *not* substitute other oils); 1 pint heavy whipping cream; 2 tablespoons crushed green peppercorns or 2 tablespoons pink peppercorns; 2 -3 tablespoons fresh lemon juice; 1 pinch salt; 1 pinch white pepper; 1 teaspoon honey; 1 teaspoon finest french cognac or 1 teaspoon good scotch

Servings: persons

1 12 lbs beef tenderloin, well marbled and trimmed
salt
pepper
2 tablespoons peanut oil (do *not* substitute other oils)
1 pint heavy whipping cream
2 tablespoons crushed green peppercorns or 2 tablespoons pink peppercorns
2 -3 tablespoons fresh lemon juice
1 pinch salt
1 pinch white pepper
1 teaspoon honey
1 teaspoon finest french cognac or 1 teaspoon good scotch

1
Remove meat from refrigerator 2-3 hours before beginning to allow it to come to room temperature.
2
Keep it on a plate covered in plastic wrap during this time.
3
Heat peanut oil til smoking over high heat.
4
Remove frying pan from heat and carefully add meat.
5
Return pan to heat and sear meat on all sides, about 4-5 minutes in total.
6
Salt and pepper the meat*at the end* of searing.
7
Remove meat to an oven-proof dish and transfer to a 350-degree preheated oven until done to desired stage- guideline: 12 minutes per inch of meat thickness.
8
Check meat periodically with a thermometer to ascertain degree of doneness and remove meat from oven when it reaches the doneness you want.
9
(N. B.: This recipe is best rare to medium.
10
Well-done, this is a colossal waste of delicious prime beef and you should probably consider eating shoe soles instead, or maybe going to McDonald's).
11
While the meat is roasting in the oven, prepare the sauce: Mix all listed sauce ingredients and using a handheld mixer, whip until you have a cream that will hold peaks and shape.
12
Thinly slice the Chateaubriand against the grain.
13
Arrange the slices on an elegant serving platter and nap with the peppercorn cream.
14
Serve more peppercorn cream on the side.
15
Accompany this dish with a variety of sauteed fresh vegetables and Dutchess Potatoes, if desired.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs beef tenderloin, well marbled and trimmed, salt, pepper, 2 tablespoons peanut oil (do *not* substitute other oils), and more.

Yes, Chateaubriand 'My Way' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chateaubriand 'My Way'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions