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Chateaubriand Steak

Another Binging with Babish classic: Chateaubriand Steak inspired by The Matrix. Check out the video for this recipe (https://www.bingingwithbabish.com/recipes/2017/6/27/chateaubriandsteak). Babish actually has three different versions for the Chateaubriand Steak: Beef Tenderloin Sear; Beef Tenderloin Reverse Sear; and Fillet Mignon. We’re going with the reverse sear method, as this provided the most consistent doneness of the beef.


1 beef tenderloin
Kosher salt
Ground pepper
Vegetable oil
Crushed garlic
Chicken stock
Butcher’s twine

How To Make

Begin by trussing the tenderloin (see episode for how-to), then salt liberally with kosher salt and black pepper. Place in the fridge for 24 hours.
Place beef on a rack on top of a stainless steel roaster and place in a 225°F oven for 2-3 hours or until internal temperature reaches 115°F.
Add some vegetable oil to a pan and sear the outside of the tenderloin on each side.
Once seared, remove from pan and set aside for 10 minutes to rest.
Add some chopped mushrooms, 1 Tbsp of thyme, and 1 minced clove of garlic to the pan you seared the tenderloin in. Add a little sherry and ¼ cup of chicken stock, then mix until a syrup consistency forms. Turn off the heat and add 1 Tbsp of butter and whisk until well combined.
Cut tenderloin, add mushrooms and sauce, then top with parsley. Serve and enjoy!