Chateaubriand Recipe - Sous Vide Filet Mignon Roast (2024)

FAQs

How long to cook Chateaubriand in sous vide? ›

Sous Vide at 10°F Below the Desired Doneness for 3 Hours

Set immersion circulator to 10 degrees below your desired doneness and sous vide the roast for three hours. We recommend serving a chateaubriand medium rare for the best experience.

Temps and Times for Sous Vide Tenderloin Steaks

I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. I like my tenderloin in the very-rare-to-rare range, between 120°F (49°C) and 128°F (53°C), for optimal tenderness and moistness.

Flavor. Yet when you compare the flavor, most people consider the Chateaubriand to have the edge. Thanks to a denser grain, it's richly flavored for being part of the soft tenderloin.

Heat sous vide bath to 130°F for rare or 134°F for medium rare. Coat tenderloin roast with softened butter, then sprinkle with salt and freshly ground pepper, and pat. Seal tenderloin in air-tight, food-grade bag. Cook tenderloin in sous vide bath for 3.5 hours.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare, 45 to 50 minutes for medium doneness.

Although we love a pan-seared filet mignon on busy nights, it's the best steak for the sous vide method because the precise temperature-controlled water bath guarantees the steak cooks to the perfect temperature.

Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminum foil.

Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

Do you sear beef tenderloin before or after sous vide? ›

To make this beef tenderloin even more special, I give it a double-sear: once before it goes into the sous vide bath and again after it comes up. The first time builds flavor in the dish; the second time gives the cooked roast a nice outer crust.

The short answer is that it's very tough to predict exactly how spices are going to react in a sous-vide bag. I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous-vide cooking phase and before the final searing phase.

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

Also Known As: Center Cut Tenderloin Roast; Filet Mignon Roast; Tenderloin Roast. The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

Chateaubriand is a classic French dish that is widely considered one of the most luxurious cuts of beef. It is a thick steak cut from the center of a beef tenderloin, and is typically served with a rich sauce and various side dishes.

Once your chateaubriand is seared, add a tablespoon of unsalted butter to the pan, allow it to crackle, and then scoop over the meat to baste. Transfer the chateaubriand (still in the pan) and roast in the oven for 12-14 minutes. An internal temperature of 53°C is ideal.

You would heat the sous vide water bath up to 131°F (55°C) and put both steaks into it. You would cook both steaks until they were done, usually 2 to 4 hours for tender cuts (you can use my sous vide times by thickness charts for specifics) or much longer for tough cuts.

Attach sous vide cooker to a heat-proof container of water and set temperature to 133 degrees F (56 degrees C). Sous vide until tenderloin has reached the desired temperature, 2 1/2 to 3 hours, depending on thickness. About 30 minutes pour water in a metal bowl and sprinkle gelatin powder on top.