The Chateaubriand cut of filet, known for its rich, tender texture, is a top choice for anyone looking to impress with a restaurant-quality meal.

Cooking it can be daunting due to its thickness and the importance of even cooking, but the sous vide method offers a foolproof way to achieve perfect results.

Here’s a step-by-step guide to preparing, cooking, and searing Chateaubriand for a flavorful, melt-in-your-mouth experience.

Step 1: Choose and Prepare the Cut

A Chateaubriand is cut from the thickest part of the beef tenderloin, offering incredible tenderness and flavor.

For the best results, choose a cut around 1.5 to 2 inches thick. Season it generously with salt and pepper, and consider adding fresh herbs like rosemary, thyme, or even a smashed garlic clove for extra flavor.

Place the meat in a vacuum-seal bag with a tablespoon of butter or olive oil to enhance the sous vide experience.

Step 2: Sous Vide Setup and Temperature

Set your sous vide machine to 129°F for a perfect medium-rare finish, or adjust slightly depending on your preference.

Lower the sealed bag into the water bath and cook for 2 to 3 hours. Sous vide cooking allows the meat to cook slowly and evenly, resulting in a juicy interior that’s almost impossible to overcook.

Step 3: Prepare for the Sear

After the sous vide process, take the Chateaubriand out of the bag and pat it completely dry with paper towels.

A dry surface is crucial for a good sear. For an extra layer of flavor, you can season the meat lightly again with salt and pepper just before searing.

Step 4: Searing to Perfection

In a very hot skillet (cast iron works best), add a small amount of high-heat oil, such as canola or avocado oil, and wait until it starts to shimmer.

Sear the Chateaubriand for about 1-2 minutes per side, ensuring a beautifully browned crust without cooking the inside further.

This step locks in the juices and adds a lovely caramelized texture to the exterior.

Step 5: Let It Rest and Serve

Although resting isn’t typically necessary with sous vide, letting the meat sit for a few minutes can help distribute juices for maximum flavor.

Slice into thick, luscious medallions and garnish with fresh herbs or a drizzle of garlic butter.

Final Thoughts

Sous vide and searing bring out the best in a Chateaubriand, letting you enjoy this luxurious cut with a perfectly even texture and rich flavor.

Try this method at home to elevate your next dinner, bringing a taste of fine dining right to your table!