James Martin Chateaubriand recipe is the ultimate romantic dinner or celebration feast. Chateaubriand is the thick, center cut of the beef tenderloin—the most tender piece of meat on the entire animal. James Martin, known for his love of rich, buttery French-style cooking, treats this luxurious cut with the respect it deserves. His method involves a hard sear in a hot pan with plenty of foaming butter and aromatics, followed by a gentle roast in the oven. Served with his signature homemade Béarnaise sauce, it brings the high-end steakhouse experience directly to your dining room table.
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Why You Will Love This Chateaubriand Recipe:
- Melt-in-the-Mouth Texture: Because it comes from the tenderloin (fillet), this cut has almost no fat or gristle and is incredibly soft.
- Buttery Richness: James Martin’s technique of basting the meat with butter, garlic, and thyme during the searing process infuses the lean meat with incredible flavor.
- Perfect for Sharing: This is a large, impressive roasting joint meant to be sliced and shared between two or three people, making it perfect for date night.
- The Sauce: The accompanying Béarnaise sauce is tangy, creamy, and herby—the absolute classic partner for beef fillet.
- Surprisingly Simple: Despite its fancy name, it is actually easier to cook than individual steaks because the thickness allows for more margin of error.
James Martin Chateaubriand Ingredients
The Beef
- 600g – 800g Chateaubriand (head of the fillet), trimmed of silverskin
- 2 tbsp olive oil (for frying)
- 50g salted butter
- 3 sprigs fresh thyme or rosemary
- 2 cloves garlic, crushed (skin left on is fine)
- Sea salt and freshly ground black pepper
The Béarnaise Sauce
- 1 shallot, peeled and finely diced
- 2 tbsp white wine vinegar
- 2 tbsp fresh tarragon, chopped (stalks separated)
- 3 large egg yolks
- 150g butter, melted (clarified if possible)
- 1 squeeze of lemon juice
How To Make James Martin Chateaubriand
- Prep the Beef: Remove the meat from the fridge at least 30 minutes before cooking to bring it to room temperature. Preheat your oven to 200°C (400°F/Gas 6). Season the beef generously all over with salt and pepper.
- The Sear: Heat the olive oil in a large, oven-proof skillet or frying pan until very hot. Place the beef in the pan. Sear for 2 to 3 minutes on all sides until deep golden brown.
- Baste: Add the 50g of butter, crushed garlic, and herb sprigs to the pan. When the butter foams, tilt the pan and spoon the hot butter over the beef repeatedly for 1 minute.
- Roast: Transfer the pan directly to the hot oven (or move meat to a roasting tray). Roast for 12 to 15 minutes for rare, or 18 to 20 minutes for medium-rare.
- Tip: Use a meat thermometer: aim for 52°C (125°F) internal temp for rare/medium-rare.
- Rest: Remove the beef from the pan and place it on a warm plate. Cover loosely with foil and let it rest for 15 minutes. This is crucial for tenderness.
- Make the Sauce: While the beef rests, put the shallots, vinegar, and tarragon stalks in a small pan. Boil until the liquid reduces to almost nothing (about 1 tbsp left). Discard stalks.
- Whisk: Place a glass bowl over a pan of simmering water (don’t let the bowl touch the water). Add the egg yolks and the reduced vinegar mixture. Whisk until pale and fluffy.
- Emulsify: Slowly trickle in the melted butter while whisking constantly until thick and glossy. Stir in the chopped tarragon leaves and lemon juice. Season with salt.
- Serve: Carve the beef into thick slices and serve with the warm sauce.
Recipe Tips
- Room temperature is vital: Take the steak out of the fridge at least an hour before cooking. Cooking cold meat leads to uneven cooking and a grey ring around the edge.
- Use a thermometer: For precision, use a meat thermometer. Aim for 54°C (129°F) for medium-rare before resting, as the temperature will rise slightly as it sits.
- Don’t skip resting: The muscle fibers contract during cooking. Resting allows them to relax and reabsorb the juices. If you cut it too soon, the meat will be dry.
- High heat first: You need a screaming hot pan to get that brown crust (Maillard reaction) before the butter burns.
What To Serve With Chateaubriand Recipe?
This rich and elegant Chateaubriand Recipe requires classic bistro-style sides to balance the buttery meat. The most traditional accompaniment is Pommes Frites (thin, crispy french fries) or Straw Fries which are perfect for dipping into the excess Béarnaise sauce. For a fresh, green element, a simple Watercress Salad dressed in vinaigrette or Garlic Sautéed Spinach works beautifully to cut through the richness of the steak. If you want to replicate James Martin’s full presentation, add Roasted Cherry Tomatoes on the vine, as their acidity provides a bright contrast to the savory beef.
How To Store Leftovers Chateaubriand?
- Refrigerate: Wrap any leftover beef tightly in cling film or foil to prevent it from drying out and store in the fridge for up to 3 days. Store the Béarnaise sauce separately in an airtight container (note: the sauce will solidify when cold).
- Freeze: It is not recommended to freeze cooked high-quality fillet as it can negatively affect the delicate texture, but if necessary, freeze slices in airtight bags for up to 1 month.
How To Reheat Leftovers Chateaubriand?
Important Rule: Avoid reheating the Béarnaise sauce directly. The intense heat will split the eggs and butter, turning the sauce into an oily mess. Instead, let the sauce come to room temperature naturally by placing the container in a bowl of warm water.
- Oven: Wrap the beef slices in foil with a splash of beef stock or a knob of butter. Warm in a low oven (150°C/300°F) for about 10 minutes just until the chill is gone.
- Pan: Quickly sear cold slices in a hot pan with butter for 30 seconds per side.
FAQs
Chateaubriand is the center cut of the beef tenderloin. It is the thickest, most tender part of the fillet. Because it has very little fat, it relies on careful cooking to remain juicy and is considered a luxury cut perfect for sharing.
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Check Price: £12.50 »Resting is the most critical step. If you cut into the meat immediately after cooking, the juices will run out onto the board, leaving the steak dry. Resting for at least 10 to 15 minutes allows the muscle fibers to relax and reabsorb the juices.
The best method is to sear it in a hot pan with butter and herbs to create a crust, then finish it in the oven. This ensures the center cooks to your desired doneness without burning the outside. Use a meat thermometer to ensure accuracy.
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Chateaubriand Nutrition Facts
Serving Size: 200g beef + sauce
- Calories: 650 kcal
- Total Fat: 45g
- Saturated Fat: 22g
- Cholesterol: 180mg
- Sodium: 400mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 55g
James Martin Chateaubriand Recipe
Course: Main, Lunch, DinnerCuisine: British, American, FrenchDifficulty: Easy2
servings10
minutes15
minutes450
kcalJames Martin Chateaubriand Recipe is the ultimate show-stopper for a romantic dinner. It is made with a premium center-cut beef tenderloin, fresh thyme, garlic, and a generous knob of butter. The result is an incredibly tender steak with a rich, caramelized crust and juicy pink center. It is perfect for Valentine’s Day or a special anniversary meal.
Ingredients
- The Beef
600g – 800g Chateaubriand (head of the fillet), trimmed of silverskin
2 tbsp olive oil (for frying)
50g salted butter
3 sprigs fresh thyme or rosemary
2 cloves garlic, crushed (skin left on is fine)
Sea salt and freshly ground black pepper
- The Béarnaise Sauce
1 shallot, peeled and finely diced
2 tbsp white wine vinegar
2 tbsp fresh tarragon, chopped (stalks separated)
3 large egg yolks
150g butter, melted (clarified if possible)
1 squeeze of lemon juice
Directions
- Prep the Beef: Remove the meat from the fridge at least 30 minutes before cooking to bring it to room temperature. Preheat your oven to 200°C (400°F/Gas 6). Season the beef generously all over with salt and pepper.
- The Sear: Heat the olive oil in a large, oven-proof skillet or frying pan until very hot. Place the beef in the pan. Sear for 2 to 3 minutes on all sides until deep golden brown.
- Baste: Add the 50g of butter, crushed garlic, and herb sprigs to the pan. When the butter foams, tilt the pan and spoon the hot butter over the beef repeatedly for 1 minute.
- Roast: Transfer the pan directly to the hot oven (or move meat to a roasting tray). Roast for 12 to 15 minutes for rare, or 18 to 20 minutes for medium-rare.
Tip: Use a meat thermometer: aim for 52°C (125°F) internal temp for rare/medium-rare - Rest: Remove the beef from the pan and place it on a warm plate. Cover loosely with foil and let it rest for 15 minutes. This is crucial for tenderness.
Make the Sauce: While the beef rests, put the shallots, vinegar, and tarragon stalks in a small pan. Boil until the liquid reduces to almost nothing (about 1 tbsp left). Discard stalks.
Whisk: Place a glass bowl over a pan of simmering water (don’t let the bowl touch the water). Add the egg yolks and the reduced vinegar mixture. Whisk until pale and fluffy.- Emulsify: Slowly trickle in the melted butter while whisking constantly until thick and glossy. Stir in the chopped tarragon leaves and lemon juice. Season with salt.
- Serve: Carve the beef into thick slices and serve with the warm sauce.
Notes
- Room temperature is vital: Take the steak out of the fridge at least an hour before cooking. Cooking cold meat leads to uneven cooking and a grey ring around the edge.
Use a thermometer: For precision, use a meat thermometer. Aim for 54°C (129°F) for medium-rare before resting, as the temperature will rise slightly as it sits.
Don’t skip resting: The muscle fibers contract during cooking. Resting allows them to relax and reabsorb the juices. If you cut it too soon, the meat will be dry.
High heat first: You need a screaming hot pan to get that brown crust (Maillard reaction) before the butter burns.
