Roast the beef 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well. The Spruce. Transfer the chateaubriand to a warmed serving platter, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 15 minutes. While the tenderloin is resting, make the wine sauce.
Traditionally chateaubriand is served with a pan sauce. This recipe instructs you to make just that: a deeply flavored sauce fortified with butter, shallots, and wine. It’s luscious in flavor and very easy to make; it can be cooked while your roast is in the oven.
He took a cut of beef from the tenderloin, just down from the filet mignon, coated it in butter, seasoned it with black pepper and grilled it. This cut, now synonymous with the recipe, is a thick steak (about 1 1/4 to 1 1/2-inches thick), large enough to serve at least two people. Traditionally, Chateaubriand is served rare, in fact very rare.
Chateaubriand comes from the center of the tenderloin. There is a huge misconception that Chateaubriand is a cut of beef but it is not, it is the name of the recipe. When ordering in a French restaurant, the Chateaubriand is usually for a table of two and comes served with a classic wine sauce.