James Martin Chateaubriand Recipe

There’s something a bit magical about Chateaubriand. It’s the kind of dish that feels like you should be wearing a velvet dinner jacket while cooking it — even if, like me, you’re in a stained apron and one sock. I remember the first time I made this for a date night at home. We didn’t even have a table set properly — just two wine glasses, a dim lamp, and this ridiculously indulgent cut of beef in the centre. It stole the show.

Now, I don’t reserve Chateaubriand for candlelit clichés anymore. It’s become a Sunday ritual when I fancy something special but can’t be fussed with a complex roast. This version — James Martin’s style — is a brilliant balance of posh and practical. The sauce alone is worth licking the pan for (I’ve done it, no shame).

Why You’ll Love It

• Melt-in-your-mouth beef — tenderloin is as luxe as it gets.
• The sauce! Red wine, butter, demi-glace… enough said.
• Big impact, low stress — it looks Michelin, but it’s dead simple.
• Perfect for sharing — date nights, birthdays, or a treat-yourself Tuesday.
• Customisable sides — works with anything from mash to garlicky greens.
• Tastes even better with wine (in hand and in the pan).

Ingredients

• 1 pound beef tenderloin (center cut)
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, softened and divided
• 2 tablespoons olive oil
• 1 medium shallot, finely chopped
• ½ cup medium-bodied dry red wine
• ½ cup demi-glace
• 1 tablespoon fresh tarragon, chopped (or 2 tsp dried)

How to Make It

Prep your beef and pan:

Preheat the oven to 375°F (190°C). Pat your tenderloin dry and season it all over with salt and pepper — don’t be shy.

Sear it like you mean it:

In a heavy skillet (cast iron is ideal), heat 2 tablespoons of butter and the olive oil until bubbling. Lay the beef in and sear for 3 minutes per side — don’t poke or fuss with it too much.

Finish in the oven:

Transfer the seared beef to a roasting tray or leave it in your oven-safe pan. Pop it in the oven — about 15 minutes for medium-rare, 20 for medium. Set a timer; this bit matters.

Let it rest (you too, maybe):

Once done, tent the beef loosely with foil and let it rest for at least 15 minutes. Don’t skip this or you’ll lose all the glorious juices.

Make the sauce magic:

While the meat rests, return the skillet to medium heat. Toss in the chopped shallot and sauté in the pan juices until soft.

Reduce and pour:

Add the wine, scraping all those tasty browned bits up. Let it bubble away until it’s reduced by half. Stir in the demi-glace and simmer until thickened slightly.

Butter it up:

Off the heat, whisk in the last tablespoon of butter and the chopped tarragon. Season to taste. The sauce should coat the back of a spoon — rich, glossy, and borderline indecent.

Slice and serve:

Cut the beef diagonally into thick slices. Plate it up with a generous pour of that sauce and your favourite sides. Serve immediately, smug and satisfied.

Common Mistakes and How to Dodge Them

Why is my beef dry?
You probably overcooked it or skipped the resting step. Use a meat thermometer and pull it out early — beef keeps cooking after it leaves the oven.

What if I don’t have demi-glace?
Use good-quality beef stock and reduce it down, or sneak in a splash of Worcestershire and a bit of tomato paste.

Why does my sauce taste flat?
Check your wine — a cheap bottle can ruin it. Also, a pinch more salt or a dab of butter usually perks it right up.

Storage and Reheating

• Fridge: Wrap leftovers in foil or airtight containers. Keeps for 3–4 days.
• Freezer: Freeze slices (without sauce) in a freezer-safe bag for up to 3 months.
• Reheat: Gently in the oven at 250°F, or slice and pan-fry with butter. Don’t microwave — it’ll toughen.

Frequently Asked Questions

Do I need to marinate the beef?
Nope! The cut is so tender, seasoning with salt, pepper, and sauce is all it needs.

Can I cook it all on the stove?
Not really. The oven gives you that even, gentle heat. A full stovetop cook risks a burnt outside and raw middle.

What wine should I use?
Something medium-bodied like Merlot or Pinot Noir. Cook with what you’d drink (within reason).

Is this actually French?
Yep — named after a French writer, and very much a restaurant classic. Though now, it’s yours to master.

Nutrition Facts (Per Serving):

• Calories: 190
• Total Fat: 10g
• Saturated Fat: 3.5g
• Cholesterol: 70mg
• Sodium: 60mg
• Protein: 24g
• Carbs: 2g
• Sugar: 0g

Try More James Martin Recipes:

• James Martin Lamb Boulangere
• James Martin Fillet Steak
• James Martin Pork Crackling