Julia Child Chateaubriand Recipe

Julia Child Chateaubriand is a thick center-cut of beef tenderloin for two, seared and roasted to rosy perfection. Served with Béarnaise sauce, this is the ultimate romantic dinner.

The Chateaubriand is what Julia called “the aristocrat of beef roasts.” It’s the thickest part of the tenderloin, cut to serve two people from one luxurious piece. She covered it on Julia & Jacques Cooking at Home and in both volumes of Mastering the Art of French Cooking. The technique is simple: sear, roast, rest, slice. The result is uniformly rare to medium-rare from edge to edge.

This is what I make for anniversaries. Nothing else says “special occasion” quite like it.

What is Chateaubriand? The center cut of beef tenderloin, typically 2½ to 3 inches thick, roasted as a single piece for two people. Classically served with Béarnaise sauce.

Why You’ll Love This Recipe

• Dinner for two perfection. One elegant roast, two people, no leftovers.
• The most tender cut. Tenderloin is butter-soft when cooked properly.
• Even doneness throughout. The thick cut ensures uniform medium-rare from center to edge.
• Classic with Béarnaise. The tarragon cream sauce is the traditional pairing.
• Simple technique. Sear, roast, rest. That’s it.

Julia Child Chateaubriand Ingredients

Based on Julia Child’s technique. Serves 2.

For the Beef:

• 1 Chateaubriand (12-16 oz, 2½ to 3 inches thick)
• 1-2 Tb vegetable oil
• 2 Tb butter
• Salt and pepper
• Fresh thyme and rosemary (optional)

For Serving:

• Béarnaise sauce (recipe below)
• Or pan sauce made with wine and stock

What to buy: Ask your butcher for the center-cut of the tenderloin, cut 2½ to 3 inches thick. This is the Chateaubriand portion.

How To Make Julia Child Chateaubriand

Step 1: Prepare the Meat

1. Trim: Remove all fat and silverskin from the tenderloin.
2. Tie: Wrap kitchen twine around the meat at 1-inch intervals. This keeps it round and helps it cook evenly.
3. Dry and season: Pat completely dry with paper towels. Season generously with salt and pepper.

Step 2: Sear

4. Heat the pan: Add oil and butter to an oven-proof skillet over high heat. Wait until the butter foam subsides.
5. Brown all sides: Sear the meat on all sides until a deep crust forms. About 4-5 minutes total. Top, bottom, and edges.

Step 3: Roast

6. Preheat oven to 400°F.
7. Roast: Transfer the skillet to the oven. Roast 10-15 minutes depending on thickness. Check temperature early.
8. Target temperature:
   • Rare: 120-125°F
   • Medium-rare: 130°F

Step 4: Rest and Serve

9. Rest: Remove to a warm platter. Cover loosely with foil. Let rest at least 10 minutes. This is essential.
10. Carve: Remove twine. Slice on a slight diagonal into thick slices.
11. Serve: Arrange on plates. Spoon Béarnaise alongside or drizzle with pan juices.

Béarnaise Sauce

The classic pairing for Chateaubriand:

Ingredients:

• 3 Tb white wine vinegar
• 3 Tb dry white wine
• 1 Tb minced shallots
• 1 Tb fresh tarragon, minced
• 3 egg yolks
• 1 cup (2 sticks) butter, melted and warm
• Salt and white pepper

Method:

1. Simmer vinegar, wine, shallots, and half the tarragon until reduced to 2 Tb. Cool slightly.
2. Whisk egg yolks in a heatproof bowl over simmering water until thick and pale.
3. Slowly drizzle in warm melted butter, whisking constantly until thick and creamy.
4. Strain if desired. Stir in remaining tarragon. Season to taste.

Serve warm, not hot. Béarnaise breaks if overheated.

Recipe Tips

• Tie for even cooking: The twine keeps the meat round so it cooks evenly. Skip this and the edges overcook.
• Dry before searing: Wet meat steams instead of browns. Paper towels, every surface.
• Don’t skip the rest: 10 minutes minimum. The internal temp rises and juices redistribute.
• Use a thermometer: For a cut this expensive, guessing isn’t worth the risk.
• Stovetop alternative: If no oven-proof skillet, sear in one pan, transfer to a 400°F sheet pan.

Temperature Guide

Doneness	Pull At	Final Temp
Rare	115°F	120-125°F
Medium-Rare	125°F	130-135°F
Medium	130°F	140°F

Temperature rises 5-10°F during rest. Pull early.

What To Serve With Chateaubriand

Classic French accompaniments:

• Béarnaise sauce (essential)
• Pommes frites (French fries)
• Buttery mashed potatoes
• Roasted asparagus
• Sautéed green beans
• Watercress salad

Wine: A fine Bordeaux or aged Cabernet Sauvignon. This is a splurge meal, so splurge on the wine too.

Make-Ahead

Chateaubriand should be cooked just before serving. The timing for tenderloin is precise and it’s best straight from the rest.

However, you can prep ahead: trim and tie the meat, make the Béarnaise reduction, portion the butter. When it’s time to cook, the actual work takes 20 minutes plus resting.

How To Store

Refrigerator: Store leftover slices in an airtight container for up to 2 days. Tenderloin is excellent cold.

Reheat: Warm very gently in the pan with a splash of stock. Or serve cold, sliced thin. Reheating overcooks this delicate meat.

Freezer: Not recommended.

Nutrition Facts

Per serving (½ of recipe, without sauce):

• Calories: 420 kcal
• Protein: 48g
• Total Fat: 24g
• Saturated Fat: 10g
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g
• Sodium: 320mg
• Cholesterol: 140mg

FAQs

Source: Julia Child’s technique from Julia & Jacques Cooking at Home and Mastering the Art of French Cooking

– Claire