The Best Classic Beef Chateaubriand Recipe

By Chef Justin Wangler 
In: Recipes

This blog was updated in December of 2024.

During the holiday season when I am over-indulging ahead for our annual Kendall-Jackson culinary team diet competition, one of my favorite dishes to prepare is Slow Roasted Fillet of Beef (Chateaubriand). While a slow roasted prime rib can please a crowd of 15 to 20, the chateaubriand — which is a center cut fillet of beef — serves eight people and always turns out tender and delicious. 

This is one of my top Chateaubriand recipes that I always take on the road – it is easy to prepare and it never disappoints. 

This dish features a beef glaze that is rich in umami. Known now as the fifth sense of taste, umami is the Japanese word for “savory” or “meaty” and applies to the sensation of savoriness. The umami compliments the deeply rich, earthy and full bodied red wine, while the smoked mashed potatoes echo the spicy oak, espresso and tobacco flavors in the wine.

The umami flavors in the fillet of beef glaze round out the rich tannins and allow the fruit to become the focus in these beautiful red wines. I like to serve the fillet of beef with full-bodied, big red wines, such as the Kendall-Jackson Merlot or Cabernet Sauvignon

Slow Roasted Chateaubriand with Béarnaise Aioli and Smoked Mashed Potatoes

Author: Chef Justin Wagner
Recipe Type: Main Dish
Prep Time: 45 minutes
Cook Time: 555 minutes
Total Time: 600 minutes
Servings: 8

Ingredients

  • 4 lbs. center cut beef tenderloin 
  • 4 oz. extra-virgin olive oil 
  • 4 cloves garlic, minced 
  • 1 sprig rosemary, leaves removed from stem 
  • 2 sprigs fresh thyme, leaves removed from stem 
  • 2 medium shallots, peeled and sliced 
  • 1 Tbsp. whole black peppercorns 
  • ¼ cup rice oil, substitute vegetable oil if not available 
  • 1 Tbsp. kosher salt 
  • ¼ cup brown butter, melted 
  • 2 oz. Worcestershire 
  • 2 oz. Maggi seasoning (Available at most Asian markets) 
  • 2 oz. beef base 
  • 2 oz. red wine 

Instructions

  1. Preheat oven to 250 degrees. 
  2. Trim tenderloin of any sinew or excess fat and truss with butcher’s twine. 
  3. Combine olive oil, garlic, herbs, shallots and peppercorns in a bowl. Coat tenderloin with marinade and place in a plastic bag and refrigerate for at least 8 hours. 
  4. Remove excess marinade and season tenderloin with kosher salt. 
  5. In a very hot pan, heat rice oil until almost smoking and sear tenderloin on all sides until golden brown. 
  6. In a bowl, combine brown butter, Worcestershire, Maggi, beef base and red wine. Mix thoroughly and brush mixture onto tenderloin. 
  7. Place tenderloin on a roasting rack and roast in a 250º F oven. Baste with mixture every 10 minutes until the meat reaches an internal temperature of 128º F, approximately 1 hour. 
  8. Remove from oven and cover loosely with aluminum foil. Let rest for 15 minutes before carving. 

For the Aioli (Or Substitute Two Cups Mayonnaise)

Ingredients

  • 2 egg yolks 
  • ¼ cup olive oil 
  • 1 cup rice oil 
  • 1 Tbsp. fresh lemon juice 
  • 8 sprigs of fresh tarragon, chopped 
  • Kosher salt 
  • Tabasco 

Instructions

  1. Place egg yolks in a food processor.  With the machine running, slowly drizzle in the olive oil and rice oil until it becomes thick. 
  2. Remove from food processor. 
  3. Fold in the lemon juice, Béarnaise reduction, chopped tarragon and chervil.  Season to taste with salt and Tabasco. 

For the Smoked Mashed Potatoes

Ingredients

  • 2 lbs. Yukon gold potatoes, peeled and cut into 1 inch thick pieces 
  • ½ cup oak chips, for smoking 
  • 1 cup heavy cream 
  • 8 oz. unsalted whole butter 
  • Kosher salt 
  • White pepper 

Instructions

  1. Place potatoes in a sauce pot and cover with water. 
  2. Bring to a boil and then reduce to a simmer and cook until tender. 
  3. Remove potatoes from sauce pot and drain.  Keep warm. 
  4. Place woodchips in a stovetop smoke box and bring to a flame. Let burn for 1 minute and then blow out flame. Let smoke burn for 2 minutes to burn off green and acrid portion. 
  5. Place potatoes in the smoker for 5 minutes. 
  6. Combine cream and butter in a small sauce pot and bring to a simmer. 
  7. Remove potatoes from smoker and process with a food mill or potato masher. 
  8. Add cream mixture to the potato puree and season with kosher salt and white pepper. Keep warm until ready to serve. 

A Holiday Feast to Remember

Whether you're gathering around the table with loved ones or hosting an intimate holiday dinner, this Slow Roasted Chateaubriand is sure to be the star of your festive feast. The rich, savory flavors of the beef, complemented by the smoky depth of the mashed potatoes and the bright tang of the Béarnaise aioli, are a perfect pairing for a big, bold wine. 

As you celebrate the season, don't forget to make your meals shine with exceptional wines from Kendall-Jackson. Discover a wide selection of red and white wines that are a perfect fit for all holiday gatherings, offering rich, complex flavors. Cheers to great food, good company, and the joy of the holiday season! 

Further Holiday Reading & Related Recipes

If you're looking to expand your holiday repertoire or dive deeper into some of the techniques and flavors featured in this recipe, here are a few related posts you might enjoy: 

FAQs

1. Can I make the Chateaubriand in advance? 

While it’s best to serve Chateaubriand fresh for optimal tenderness, you can prepare parts of the dish ahead of time. You can marinate the beef overnight, which will enhance the flavors, and you can also make the Béarnaise Aioli and glaze ahead of time. Just be sure to reheat the glaze gently before applying it to the roast. For the mashed potatoes, you can smoke and mash them in advance, then reheat them with the cream and butter mixture right before serving. 

2. What if I don’t have a stovetop smoker for the mashed potatoes? 

If you don't have a stovetop smoker, don't worry! You can replicate the smoky flavor by using liquid smoke (a few drops should do) or by roasting the potatoes in the oven and then finishing them with a light char on a grill. Alternatively, you can omit the smoked element altogether for a more traditional mashed potato flavor. 

3. Can I substitute the beef base or Maggi seasoning? 

Yes, if you can't find beef base or Maggi seasoning, you can substitute them with Worcestershire sauce or soy sauce for added umami depth. You might need to adjust the salt in the glaze if you’re using soy sauce, as it tends to be saltier than Maggi. 

4. Can I use a different cut of beef? 

While Chateaubriand is a prime cut (center-cut beef tenderloin), you can substitute it with another tender cut like filet mignon or ribeye if you prefer. Keep in mind that the cooking times and presentation might vary depending on the cut’s size and thickness. 

5. How do I carve the Chateaubriand? 

Once the Chateaubriand has rested for about 15 minutes, you’ll want to carve it against the grain to ensure the most tender slices. Start by cutting at a slight angle to create thick, even slices. If you want to serve it restaurant-style, arrange the slices on a platter in a fan shape, and drizzle a little of the beef glaze over the top.