Classic Beef Chateaubriand


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Classic Beef Chateaubriand

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    Impress your guests with this classic beef recipe using a simple cooking method that will allow you more time to enjoy the holiday festivities.

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    Servings and Ingredients

    Serves 8
    1 (2-1/2-lb.) center cut beef tenderloin roast
    1 ¼ tsp. Hy-Vee salt, divided
    1 ¼ tsp. Hy-Vee black pepper, divided
    4 tbsp. Hy-Vee butter, divided
    ½ c. chopped shallots
    1 lbs. sliced mushrooms
    1 ½ tbsp. minced garlic
    1 ½ c. dry white wine
    2 ¼ c. Hy-Vee reduced-sodium beef broth
    1 ½ dried tarragon leaves

    Things To Grab

    • Roasting pan with rack
    • Large skillet
    • Carving board
    • Aluminum foil


    1. Preheat oven to 425 degrees. Season beef roast with 1 tsp. salt and 1 tsp. pepper. Place roast on rack in shallow roasting pan. Roast, uncovered, for 35 to 45 minutes for medium-rare (135 degrees) or 45 to 50 minutes for medium-well (150 degrees) doneness.

    2. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat. Add shallots; cook 2 minutes or until golden brown, stirring frequently. Add mushrooms and garlic; cook 3 to 4 minutes or until mushrooms are tender. Stir in wine; simmer for 7 minutes. Add broth; bring to a boil. Simmer for 15 to 20 minutes or until liquid is reduced by half. Stir in remaining 2 Tbsp. butter until melted. Stir in tarragon leaves and remaining 1/4 tsp. salt and 1/4 tsp. pepper.

    3. Remove roast from oven when temperature reaches desired doneness. Transfer roast to carving board; tent loosely with foil. Let stand 15 minutes before slicing. Serve with sauce.

    Nutrition facts


    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 87mg
    • Sodium: 194mg
    • Total Carbohydrates: 5g
    • Protein: 26g

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