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Fancy!

Chapeau, Chateaubriand
Meat

Grilled Chateaubriand – Prime Fillet

20 Min.
1500°F / 900°C
5 Min.

Shareable 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 enough for at least two. As the legend goes, 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 this fancy steak on the O.F.B.

Serves 4 people

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

Preparation

A superb cut from the tenderloin. Low-fat and extremely tender.
900°C top-down heat delivers a uniform crust.
Sear the prime fillet on each side for 1 to 2 minutes. Then, let it sit at a moderate temperature.
Carve it across the grain and serve with béarnaise sauce and a green salad.

1

Prepare the Chateaubriand

Take the Chateaubriand steak out of the fridge one hour before you plan on grilling it. By letting the meat come to room temperature, the final grilled outcome will be more uniform. Depending on the quality of the meat, you may have to cut out some of the sinews before grilling. The Chateaubriand is an outstanding and well-desired cut of meat because of its tender and low-fat texture.

2

Preheat the O.F.B

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

3

Serious grilling

Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. Afterwards, set the burners on the lowest temperature 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 starts to become too dark. With a core temperature between 125°F/52°C and 131°F/54°C, your grilled Chateaubriand is medium rare. If you ask Otto, this is the perfect degree of doneness.

 4

Let it rest

After grilling, let your steak rest. With such a thick fillet, the meat juices need to redistribute throughout the meat before you carve into it so that every bite will be tender and juicy.
Otto’s tip: 5 to 7 minutes will do the job.

 5

What to serve with Chateuabriand

Carve the grilled Chateaubriand across the grain and arrange the slices overlapping eachother in a fan shape. A plain green salad and a classic béarnaise sauce goes very well with this juicy steak. Keep it simple: season the meat with salt and pepper and enjoy.

You like steak? Check out these 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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