18 Elegant Chateaubriand Recipes for Special Occasions

Looking to impress at your next dinner party or celebrate a special occasion in style? Chateaubriand—the luxurious cut of beef tenderloin—is your secret weapon. Whether you’re craving classic elegance or a modern twist, we’ve rounded up 18 stunning recipes that turn this centerpiece-worthy dish into a showstopper. From rich sauces to perfect sides, get ready to elevate your menu and wow every guest at the table.

Classic Chateaubriand with Béarnaise Sauce

This elegant yet approachable dish is perfect for impressing guests or treating yourself to a restaurant-quality steak dinner at home.

Ingredients

• 1 (1.5 lb) center-cut beef tenderloin (Chateaubriand), trimmed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 sprigs fresh thyme
• 1/2 cup dry white wine
• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 cup (1 stick) unsalted butter, melted and kept warm
• 1 tbsp minced fresh tarragon
• 1 tsp minced shallot

Instructions

1. Preheat oven to 425°F. Pat the beef dry with paper towels, then rub with olive oil. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat a cast-iron skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 3 minutes per side. Add 2 tbsp butter and thyme sprigs, basting the beef for 1 minute.
3. Transfer skillet to oven. Roast until internal temperature reaches 130°F for medium-rare (about 15-20 minutes). Remove beef to a cutting board; tent with foil.
4. Meanwhile, make Béarnaise: In a blender, combine egg yolks and 1 tbsp lemon juice. With blender running, slowly drizzle in warm melted butter until thickened. Stir in tarragon and shallot.
5. Pour wine into the hot skillet, scraping up browned bits. Simmer 2 minutes until reduced by half. Strain and serve alongside sliced Chateaubriand with Béarnaise.

The magic here is in the contrast – the rich, buttery sauce cuts through the beef’s robust crust while keeping the interior melt-in-your-mouth tender.

Tip: Let the beef rest 10 minutes before slicing – this ensures juicy, even doneness from edge to edge.

Herb-Crusted Chateaubriand with Garlic Butter

This showstopping roast is perfect for impressing guests—tender beef coated in a fragrant herb crust and finished with rich, melty garlic butter.

Ingredients:

• 1 (2-lb) Chateaubriand (center-cut beef tenderloin)
• 2 tbsp olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 3 garlic cloves, minced (divided)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, softened

Instructions:

1. Preheat oven to 425°F. Pat the Chateaubriand dry with paper towels, then rub all over with olive oil.
2. In a small bowl, mix parsley, rosemary, thyme, 2 minced garlic cloves, salt, and pepper. Press the herb mixture evenly onto the beef.
3. Place on a rack in a roasting pan and roast for 25–30 minutes (for medium-rare, or until internal temp reaches 130°F). Rest for 10 minutes.
4. While the beef rests, mash together softened butter and remaining 1 minced garlic clove. Slice the Chateaubriand and serve with a dollop of garlic butter melting over each portion.

The herb crust locks in juices while creating a crisp, aromatic exterior—contrasted beautifully by the velvety garlic butter.

Tip: For extra flavor, let the herb-coated beef sit at room temperature for 30 minutes before roasting.

Chateaubriand au Poivre with Creamy Pepper Sauce

This elegant yet approachable steak dish features a tender center-cut beef tenderloin smothered in a luxuriously peppery cream sauce—perfect for impressing dinner guests without fuss.

Ingredients:

• 1 (1.5 lb) center-cut beef tenderloin (Chateaubriand)
• 2 tbsp whole black peppercorns, coarsely crushed
• 1 tbsp kosher salt
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/3 cup brandy or cognac
• 1 cup heavy cream
• 1 tsp Dijon mustard

Instructions:

1. Season the steak: Pat the beef dry, then press the crushed peppercorns and 1 tbsp kosher salt evenly onto all sides.
2. Sear: Heat butter and olive oil in a large skillet over medium-high. Sear the tenderloin for 4 minutes per side until deeply browned. Transfer to a plate.
3. Deglaze: Reduce heat to medium, pour in brandy, and scrape up browned bits. Simmer 1 minute until slightly reduced.
4. Finish the sauce: Stir in heavy cream and 1 tsp Dijon mustard. Simmer 3–4 minutes until thickened slightly.
5. Rest & serve: Return the steak to the skillet, spooning sauce over it. Let rest 5 minutes off heat before slicing.

The magic here? The brandy amplifies the pepper’s warmth while the cream mellows it into a velvety glaze that clings to every slice.

Tip: For extra depth, add a splash of beef stock to the sauce with the cream.

Roasted Chateaubriand with Red Wine Reduction

This elegant yet approachable dish turns a special cut of beef into a showstopping centerpiece with a rich, glossy sauce that’ll have everyone asking for seconds.

Ingredients:

• 1 (2 lb) Chateaubriand beef tenderloin roast, trimmed
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 garlic cloves, smashed
• 2 tbsp unsalted butter
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 425°F. Pat the Chateaubriand dry, then rub with 1 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear the beef on all sides until deeply browned, about 3 minutes per side. Add smashed garlic and 1 tbsp butter to the pan, basting the meat as the butter melts.
3. Transfer skillet to the oven. Roast until internal temperature reaches 125°F for medium-rare (about 20–25 minutes). Rest on a cutting board for 10 minutes.
4. Meanwhile, make the reduction: Return skillet to medium heat. Add red wine, scraping up browned bits, and simmer until reduced by half (5–7 minutes). Add beef stock and thyme; simmer until syrupy (8–10 minutes). Off heat, swirl in remaining 1 tbsp butter.
5. Slice beef against the grain, drizzle with reduction, and serve.

The magic here? The buttery pan sauce clings to each rosy slice, amplifying the beef’s natural sweetness without overpowering it.

Tip: For neat slices, use a sharp knife and wipe it clean between cuts.

Chateaubriand with Truffle Mashed Potatoes

This elegant yet approachable dish pairs buttery, tender beef with decadently creamy truffle-infused potatoes—perfect for impressing dinner guests without fuss.

Ingredients:

• 1 (2-lb) Chateaubriand beef tenderloin roast
• 2 tbsp olive oil
• 1 tbsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 4 large Yukon Gold potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/2 cup heavy cream, warmed
• 1 tbsp truffle oil
• 1/4 tsp white pepper

Instructions:

1. Sear the beef: Preheat oven to 425°F. Heat olive oil in an ovenproof skillet over medium-high. Pat beef dry, then rub with 2 tsp kosher salt and black pepper. Sear all sides until deeply browned, 3–4 minutes per side.
2. Roast: Transfer skillet to oven. Cook until internal temperature reaches 130°F (for medium-rare), 20–25 minutes. Rest 10 minutes before slicing.
3. Mash potatoes: Meanwhile, boil potatoes in salted water until fork-tender, 15 minutes. Drain, then mash with butter, warm cream, remaining 1 tsp salt, truffle oil, and white pepper until smooth.

The truffle oil elevates humble mashed potatoes into a luxurious companion for the melt-in-your-mouth beef. Tip: For even more richness, stir a spoonful of mascarpone into the potatoes just before serving.

Grilled Chateaubriand with Chimichurri Sauce

This elegant yet approachable dish features tender, juicy beef paired with a vibrant, herb-packed chimichurri—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 1 (2 lb) Chateaubriand (center-cut beef tenderloin)
• 2 tbsp olive oil, divided
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/4 cup extra-virgin olive oil

Instructions:

1. Prep the beef: Rub Chateaubriand with 1 tbsp olive oil, then season evenly with 1 1/2 tsp salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.
2. Make chimichurri: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and 1/4 cup extra-virgin olive oil. Stir well and set aside.
3. Grill: Heat grill to high (450°F). Sear Chateaubriand for 2 minutes per side, then move to indirect heat. Grill for 15–20 minutes (lid closed), flipping once, until internal temp reaches 130°F for medium-rare.
4. Rest & serve: Transfer beef to a cutting board, tent with foil, and rest for 10 minutes. Slice against the grain and serve with chimichurri.

The contrast of the smoky, buttery-soft beef with the bright, punchy sauce is downright magical—chimichurri’s acidity cuts through the richness beautifully.

Tip: For extra flavor, rub the beef with minced garlic and rosemary before grilling.

Chateaubriand Steak Diane with Mushroom Sauce

This Chateaubriand Steak Diane with Mushroom Sauce is a showstopping yet approachable dish—luxurious enough for date night but simple enough for a weeknight win.

• 1 (1.5 lb) Chateaubriand (center-cut beef tenderloin)
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

1. Pat the Chateaubriand dry and season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Sear the steak for 4–5 minutes per side until deeply browned (125°F for medium-rare). Transfer to a plate and tent with foil.
3. In the same skillet, melt 1 tbsp butter. Add mushrooms and cook for 5 minutes until golden. Stir in 2 cloves minced garlic and 1 tsp thyme; cook 1 minute.
4. Off heat, pour in 1/4 cup brandy (it will sizzle!). Return to heat, simmer 1 minute, then stir in 1/2 cup heavy cream, 1 tbsp Dijon, and 1 tbsp Worcestershire. Cook 2 minutes until slightly thickened.
5. Slice the steak, drizzle with mushroom sauce, and garnish with 2 tbsp parsley.

The magic here? The brandy-spiked sauce clings to every bite of buttery steak, while the mushrooms add earthy depth. Tip: For extra richness, whisk in a pat of cold butter at the end before serving.

Chateaubriand with Blue Cheese Butter

This elegant yet approachable dish turns a tender beef tenderloin into a showstopper with a rich, tangy blue cheese butter that melts luxuriously over every slice.

Ingredients:

• 1 (2 lb) beef tenderloin (Chateaubriand cut)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 tbsp unsalted butter, softened
• 2 oz crumbled blue cheese
• 1 tsp fresh thyme leaves
• 1 small garlic clove, minced

Instructions:

1. Preheat oven to 425°F. Pat the beef tenderloin dry with paper towels, then rub evenly with olive oil. Season all over with 1 tsp kosher salt and 1 tsp black pepper.
2. Heat a large oven-safe skillet over medium-high. Sear the tenderloin for 3 minutes per side until deeply browned. Transfer skillet to the oven and roast for 20–25 minutes (for medium-rare, or until internal temperature reaches 130°F). Rest for 10 minutes.
3. While the beef rests, mash together softened butter, blue cheese, thyme leaves, and minced garlic in a small bowl until well combined.
4. Slice the Chateaubriand into thick medallions and top each portion with a dollop of blue cheese butter, letting it melt slightly before serving.

The contrast of the juicy, perfectly seared beef with the cool, funky butter creates a bite that’s downright addictive.

Tip: For extra flavor, let the blue cheese butter chill for 30 minutes before serving—it’ll hold its shape better on warm meat.

Chateaubriand and Asparagus Bundles

Elevate your dinner game with these elegant yet approachable beef and asparagus bundles—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 1 (1.5 lb) Chateaubriand (center-cut beef tenderloin)
• 12 medium asparagus spears, trimmed
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 4 slices prosciutto
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Season Chateaubriand all over with 3/4 tsp salt and 1/4 tsp pepper.
2. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear beef on all sides until browned, about 3 minutes per side. Transfer skillet to oven and roast for 15–18 minutes (for medium-rare, 125°F internal). Rest 10 minutes.
3. Meanwhile, melt 1 tbsp butter with remaining 1 tbsp olive oil in a pan over medium. Add asparagus, garlic, thyme, remaining 1/4 tsp salt, and 1/4 tsp pepper. Sauté 4–5 minutes until crisp-tender.
4. Divide asparagus into 4 bundles, wrapping each with a prosciutto slice. Return to pan with remaining 2 tbsp butter and cook 1–2 minutes until prosciutto crisps slightly.
5. Slice beef and serve with asparagus bundles. Drizzle with pan butter.

The prosciutto adds a salty crunch to the tender asparagus, while the garlic-thyme butter ties everything together with the juicy Chateaubriand—a harmony of textures and rich flavors.

Tip: For even cooking, let the beef sit at room temperature for 30 minutes before searing.

Chateaubriand with Horseradish Cream

This elegant yet approachable dish is perfect for impressing guests—tender beef paired with a zesty horseradish cream that cuts right through the richness.

Ingredients:

• 1 (2-lb) beef tenderloin (Chateaubriand cut)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup sour cream
• 2 tbsp prepared horseradish (drained)
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 425°F. Pat the beef dry with paper towels, then rub with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp black pepper.
2. Sear the beef in an oven-safe skillet over medium-high heat for 2–3 minutes per side until deeply browned. Transfer skillet to the oven and roast for 15–20 minutes (for medium-rare, or until internal temp reaches 130°F). Rest for 10 minutes.
3. Meanwhile, whisk together 1/2 cup sour cream, 2 tbsp horseradish, 1 tsp Dijon mustard, 1/4 tsp salt, and 1 tbsp chives in a small bowl. Chill until serving.
4. Slice the beef against the grain and serve with a dollop of horseradish cream.

The contrast of the buttery-soft beef and the punchy, cool cream makes this feel like a special-occasion dish—without the fuss. Tip: For extra flavor, tie a few rosemary sprigs to the beef while roasting and remove before slicing.

Chateaubriand with Caramelized Shallots

This elegant yet approachable dish turns a tender center-cut beef tenderloin into a showstopping meal, with sweet shallots adding a rich, buttery depth.

Ingredients:

• 1 (2-lb) Chateaubriand (center-cut beef tenderloin)
• 4 large shallots, thinly sliced (about 1 cup)
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt, plus extra for seasoning
• 1/2 tsp freshly ground black pepper
• 1/2 cup dry red wine
• 1/2 cup beef stock

Instructions:

1. Preheat oven to 400°F. Pat the Chateaubriand dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear the beef on all sides until deeply browned, about 3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Melt 2 tbsp butter in the same skillet. Add shallots and cook, stirring often, until softened and caramelized (about 8 minutes). Stir in thyme.
4. Pour in red wine, scraping up browned bits, and simmer until reduced by half (2–3 minutes). Add beef stock and return the Chateaubriand to the skillet.
5. Transfer skillet to the oven. Roast until internal temperature reaches 130°F for medium-rare (18–22 minutes). Rest 10 minutes before slicing.
6. Stir remaining 1 tbsp butter into the shallot sauce until glossy. Serve over sliced beef.

The caramelized shallots melt into a silky sauce that clings perfectly to each rosy slice—fancy enough for date night but simple enough for Sunday supper.

Tip: For even cooking, let the beef sit at room temperature for 30 minutes before searing.

Chateaubriand with Red Wine and Rosemary

This elegant yet approachable dish turns a simple beef tenderloin into a showstopping centerpiece, with a rich red wine sauce that’s perfect for impressing guests.

Ingredients

• 1 (2 lb) beef tenderloin (Chateaubriand cut), trimmed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef stock
• 2 sprigs fresh rosemary

Instructions

1. Preheat oven to 400°F. Pat the beef dry, then rub with 1 tbsp olive oil, 1 tsp salt, and 1 tsp pepper.
2. Heat an ovenproof skillet over medium-high. Sear the beef on all sides until deeply browned, about 3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Melt 2 tbsp butter in the skillet. Add minced shallots and garlic, sautéing until soft (2 minutes). Pour in 1 cup red wine, scraping up browned bits, and simmer until reduced by half (5 minutes).
4. Stir in 1 cup beef stock and rosemary sprigs. Return the beef to the skillet, spooning sauce over it. Transfer to the oven and roast until internal temperature reaches 130°F for medium-rare (20–25 minutes).
5. Rest the beef for 10 minutes before slicing. Discard rosemary and drizzle with pan sauce.

The rosemary-infused red wine sauce clings beautifully to the buttery-soft beef, making every bite luxurious without fussy techniques.

Tip: For extra depth, reduce the sauce further on the stovetop while the beef rests.

Chateaubriand with Creamy Spinach Gratin

This elegant yet approachable dish pairs buttery-seared beef with a rich, cheesy spinach gratin—perfect for impressing guests without stressing over complicated techniques.

Ingredients:

• 1 (2-lb) Chateaubriand (center-cut beef tenderloin)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups fresh spinach, tightly packed
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1 garlic clove, minced
• 1/4 tsp nutmeg

Instructions:

1. Sear the beef: Preheat oven to 400°F. Pat the Chateaubriand dry, then rub with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear beef on all sides until deeply browned, about 3 minutes per side.
2. Roast: Transfer skillet to the oven and roast for 15–20 minutes (for medium-rare, or until internal temp reaches 130°F). Rest for 10 minutes.
3. Make the gratin: In a saucepan, melt 1 tbsp butter over medium heat. Add 1 minced garlic clove and sauté for 30 seconds. Stir in spinach until wilted, about 2 minutes. Pour in 1/2 cup heavy cream, 1/4 tsp nutmeg, and a pinch of salt. Simmer for 2 minutes. Off heat, fold in 1/2 cup Gruyère and 1/4 cup Parmesan until melted.
4. Serve: Slice beef against the grain and plate with a scoop of gratin.

The contrast of the juicy, pepper-crusted beef with the velvety spinach gratin feels downright luxurious—yet it’s simple enough for a weeknight celebration.

Tip: For even cooking, let the beef sit at room temperature for 30 minutes before searing.

Chateaubriand with Roasted Garlic Aioli

This elegant yet approachable dish turns a special cut of beef into a showstopper, paired with a creamy, garlicky aioli that’s downright addictive.

Ingredients

• 1 (1.5 lb) Chateaubriand (center-cut beef tenderloin)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 head garlic
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika

Instructions

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Let cool, then squeeze cloves into a bowl.
2. Sear the beef: Pat the Chateaubriand dry and rub with remaining 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Heat a skillet over high heat and sear all sides, 2–3 minutes per side, until deeply browned.
3. Finish in the oven: Transfer the skillet to the oven (or move beef to a roasting pan) and cook at 400°F for 15–20 minutes, until a thermometer reads 130°F for medium-rare. Rest for 10 minutes.
4. Make the aioli: Mash roasted garlic into a paste, then whisk with 1/2 cup mayonnaise, 1 tbsp lemon juice, and 1/4 tsp smoked paprika until smooth.

The magic here? The slow-roasted garlic mellows into sweet, buttery perfection, balancing the rich beef without overpowering it—ideal for date nights or impressing your in-laws.

Tip: For extra depth, add a teaspoon of Dijon mustard to the aioli.

Chateaubriand with Wild Mushroom Ragout

This elegant yet approachable dish turns a special cut of beef into a showstopper, paired with a rich, earthy mushroom ragout that’s pure comfort in every bite.

Ingredients:

• 1 (1.5 lb) Chateaubriand (center-cut beef tenderloin)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 8 oz mixed wild mushrooms (like chanterelles, shiitake, or oyster), sliced
• 2 garlic cloves, minced
• 1/4 cup dry red wine
• 1/2 cup beef stock
• 1 tsp fresh thyme leaves

Instructions:

1. Sear the beef: Pat the Chateaubriand dry and rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Heat a large skillet over medium-high. Add 1 tbsp olive oil, then sear the beef on all sides until deeply browned, about 3 minutes per side. Transfer to a baking sheet.
2. Roast: Place in a 400°F oven and roast for 15–20 minutes (for medium-rare, or until internal temp reaches 130°F). Rest for 10 minutes before slicing.
3. Make the ragout: In the same skillet, melt butter over medium heat. Add mushrooms and cook until golden, 5–6 minutes. Stir in garlic and cook for 30 seconds. Deglaze with red wine, scraping up browned bits, then simmer until reduced by half, about 2 minutes. Add beef stock and thyme; simmer until slightly thickened, 3–4 minutes. Season with salt to taste.
4. Serve: Slice the beef against the grain and spoon the ragout over the top.

The magic here? The tenderloin stays buttery-soft inside while the ragout’s umami depth makes each bite feel indulgent yet balanced.

Tip: For extra richness, swirl in a pat of cold butter at the end of the ragout—it’ll give the sauce a velvety finish.

Chateaubriand with Parmesan Crisps

This elegant yet approachable steak dinner feels like a special occasion, with juicy beef and crispy, salty Parmesan crisps adding the perfect crunch.

Ingredients:

• 1 (1.5 lb) Chateaubriand (center-cut beef tenderloin)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 cup finely grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Pat the Chateaubriand dry with paper towels, then rub with 1 tbsp olive oil. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
2. Heat a large oven-safe skillet over medium-high. Sear the Chateaubriand for 2 minutes per side until deeply browned. Transfer skillet to the oven and roast for 15–20 minutes (for medium-rare, 135°F internal temp). Rest for 10 minutes.
3. Meanwhile, make Parmesan crisps: Line a baking sheet with parchment. Spoon 1/2 cup grated Parmesan into 6 small mounds, flattening slightly. Bake at 425°F for 3–5 minutes until golden and lacy. Cool to crisp.
4. Slice the rested beef and serve with Parmesan crisps on top. Garnish with 1 tbsp fresh parsley.

The contrast of the buttery-soft steak with those crispy, umami-packed cheese wafers is downright addictive—no fancy steakhouse required.

Tip: For extra flavor, spoon melted herb butter over the sliced steak before adding the crisps.

Chateaubriand with Balsamic Glaze

This elegant yet approachable dish turns a tender beef tenderloin into a showstopping centerpiece with a glossy, tangy-sweet glaze.

Ingredients:

• 1 (2 lb) beef tenderloin (Chateaubriand cut), trimmed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp unsalted butter

Instructions:

1. Preheat oven to 425°F. Pat the beef dry and rub evenly with 1 tbsp olive oil, 1 tsp salt, and 1 tsp pepper.
2. Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear beef on all sides until deeply browned, ~3 minutes per side.
3. Transfer skillet to oven and roast until a meat thermometer reads 130°F for medium-rare (about 20–25 minutes). Rest for 10 minutes.
4. Meanwhile, simmer balsamic vinegar, honey, and garlic in a small saucepan over medium-low until reduced by half (~8 minutes). Stir in butter until glossy.
5. Slice beef against the grain and drizzle with warm glaze.

The balsamic’s acidity cuts through the richness of the beef, while the honey adds just enough caramelized sweetness to balance each bite.

Tip: For extra flavor, spoon the rendered pan juices over the sliced beef before adding the glaze.

Chateaubriand with Sautéed Green Beans and Almonds

This elegant yet approachable dish turns a special cut of beef into a restaurant-worthy meal, with crisp-tender green beans and buttery almonds for a perfect contrast.

Ingredients:

• 1 (1.5 lb) Chateaubriand (center-cut beef tenderloin)
• 1 lb fresh green beans, trimmed
• 1/4 cup sliced almonds
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp smoked paprika

Instructions:

1. Sear the beef: Pat the Chateaubriand dry and season all over with 1/2 tsp salt, 1/4 tsp pepper, and smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the beef for 3 minutes per side until deeply browned. Transfer to a baking sheet.
2. Roast: Bake at 425°F for 15–20 minutes (for medium-rare, 130°F internal temp). Rest for 10 minutes.
3. Sauté green beans: In the same skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium. Add green beans, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 5 minutes, stirring, until bright green but crisp. Add garlic and almonds; cook 1 minute more.
4. Serve: Slice the beef against the grain and arrange over the green beans. Drizzle with any resting juices.

The quick sear-and-roast method locks in the beef’s juices, while the almonds add a nutty crunch that plays off the tenderloin’s richness.

Tip: For even cooking, let the beef sit at room temperature for 30 minutes before searing.

Conclusion

With these 18 elegant Chateaubriand recipes, you’re ready to impress at any special occasion! Whether you prefer classic flavors or creative twists, there’s something here for every home cook. Give one a try, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking—your next unforgettable meal awaits!