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Chapeau, Chateaubriand

Grilled Chateaubriand – Prime Fillet

20 Min.
1500°F / 900°C
5 Min.

Share size! The cut from the tenderloin is a lot bigger than the Filet Mignon and usually weighs between 1 and 1.2 lbs. – which is easily enough for two persons. The legend says that it is named after the French aristocrat François-René de Chateaubriand, whose chef invented a specific cooking method for the fillet. Otto’s grilled Chateaubriand recipe shows you how to prepare the fancy steak on the O.F.B.

Ingredients for four persons

For the Chateaubriand
  • 2 Steaks from the tenderloin (1 lbs. / 400 g each)
  • Salt and Pepper
  • 0.44 lbs. / 200 g Arugula
  • Olive Oil
  • Balsamic cream


A superb cut from the tenderloin. Low-fat and extremely tender.
1500°F top-down heat deliver a uniform crust.
Sear the prime fillet on each side for 1 up to 2 minutes. Then, let it sit at a moderate temperature.
Carve it across the grain and serve with béarnaise sauce and green salad.


Prepare the Chateaubriand

Take the Chateaubriand steak out of the fridge one hour before you plan on grilling it. Let it reach room temperature in order to make the cooking process more uniform. Depending on the quality of the meat you may have to cut out some of the sinews. The Chateaubriand stands out through its tender and low-fat texture.


Preheat Otto’s O.F.B. onto 1500°F / 900°C for three minutes.


Serious grilling

Place the fillet on the grill grate and set the Meat-O-Meter on stage 3. Sear the Chateaubriand cut on each side für one to two minutes until it has got a golden-brown crust. Afterwards, set the burners on the lowest temperature stage and let the meat sit at the bottom of the grill for a few minutes. Keep an eye on it and turn the burners off if the crust is getting too dark. With a core temperature between 125 and 131 your grilled Chateaubriand is medium rare. Perfect for this cut if you’re asking Otto.


Let it rest

After grilling you shall rest. Your steak to be precise. Because with such a thick fillet the meat juices should redistribute themselves within the meat first, before you carve it. Otto’s tip: 5 to 7 minutes will do the job.


What to serve with Chateuabriand

Carve the grilled Chateaubriand across the grain and arrange the slices fan-like. A plain green salad and a classic béarnaise sauce go very well with it. Season the meat with salt and pepper and enjoy.

You like steak? Check out those recipes:

A perfect Ribeye with grilled potatoes

Roast Beef with homemade garlic butter

Grilled T-Bone steak

Grilled Tomahawk steak

Wagyu steak with grilled vegetables

And now: enjoy!


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