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James Martin Chateaubriand Recipe

James Martin Chateaubriand
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Chateaubriand is a thick cut of beef fillet cooked as a roast, typically seared and then finished in the oven for a tender, juicy interior. James Martin’s recipe emphasizes simple seasoning, careful cooking, and serving with rich, complementary sauces like Béarnaise or a classic red wine reduction.

Ingredients

  • Chateaubriand (beef fillet, 500g): A high-quality center-cut fillet.
  • Olive oil (2 tablespoons): For searing.
  • Butter (50g): Adds richness during cooking.
  • Garlic (2 cloves, smashed): For aromatic flavor.
  • Fresh thyme (2 sprigs): Adds a subtle herbal note.
  • Salt and black pepper: To season the beef.

Optional Sauce:

  • Red wine (200ml): For a rich reduction sauce.
  • Beef stock (200ml): Enhances the sauce’s depth.
  • Shallots (2, finely chopped): Adds sweetness to the sauce.
  • Butter (20g): For finishing the sauce.

Instructions

Step 1: Prepare the beef

  • Remove the Chateaubriand from the fridge 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season generously with salt and black pepper.

Step 2: Sear the beef

  • Preheat your oven to 200°C (180°C fan, 400°F).
  • Heat olive oil in a cast-iron skillet over high heat. Sear the beef on all sides for about 2–3 minutes per side, until a golden crust forms.

Step 3: Add aromatics and butter

  • Lower the heat slightly and add the butter, smashed garlic, and thyme to the pan. Baste the beef with the melted butter for about 1 minute to enhance the flavor.

Step 4: Roast the beef

  • Transfer the skillet to the preheated oven and roast for 12–15 minutes for medium-rare (internal temperature of 55°C/130°F). Adjust cooking time for desired doneness.

Step 5: Rest the beef

  • Remove the beef from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 10 minutes.

Step 6: Make the sauce (optional)

  • In the same skillet, sauté the shallots over medium heat until softened. Deglaze the pan with red wine, scraping up any browned bits. Add the beef stock and simmer until reduced by half. Stir in the butter for a glossy finish.

Step 7: Serve

  • Slice the Chateaubriand into thick medallions and serve with the sauce and your favorite sides.

Find it online: https://britishbakingrecipes.co.uk/james-martin-chateaubriand/