Châteaubriand - My Tips to this Delicious French Inspired Beef Tenderloin

Laura Jensen

Tags beef, filet

It's the hottest cut in the butcher shop right now...


What is it? 

The name itself is a French term referring to a cut of steak or method of roasting a beef tenderloin. 
It's the beautiful center cut piece of a beef tenderloin, which is the most tender, flavorful cut of beef available.

How do you cook it?

  • Definitely use a meat thermometer! That's the difference in success!
  • Sear or Brown the outside..... or not.....the hubs & I don't brown ours....

Otherwise, we cook ours at 375 degrees, until it's an internal temp we want and looks like something we'd devour.

I know that may sound weird, but it's how Bill & I roll. And, this cut can be that easy!

What Do You Cook It In?

  • Lots of ways here...
  • Cast Iron Skillet, Roasting Pan, Whatever works in your smoker or grill...I'd consider what the end look I want and pic my pan from there.

How do you know what internal temp you want?

Use this chart to help you decide:


Remember: it's important to let it rest for ~5 minutes when it comes out of the oven/ smoker/ grill. 

What can you season it with?

  • Our JR Signature Blend
  • Salt & Pepper
  • Anything you would like on you steak

What can you add to it?

  • A red wine sauce
  • Fingerling potatoes
  • Asparagus
  • Anything you would like with your beef/ filet/ steak

This cut is really easy to prepare.

Ours are tied for a more consistent cook through.

How do I cut it once cooked?

Once it's cooked and rested, I love to slice mine really thin and enjoy.


Are you ready to learn more? Buy yours today? Click HERE to go to our product info! ....and YES! We can ship it!

How did you cook yours? Send me a pic of your creation! I'd love to see it!

Here's a pic of one I cut & tied in my butcher shop...ready for your spices & cook!




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