Grilled Chateaubriand – Prime Fillet
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
- 2 Steaks from the tenderloin (1 lbs. / 400 g each)
- Salt and Pepper
- 0.44 lbs. / 200 g Arugula
- Olive Oil
- Balsamic cream
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.
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:
And now: enjoy!
20 Min.1500°F / 900°C2 Min.Meat
Dry-aged Ribeye – grass fed meatRead now10 Min.1500°F / 900°C3 Min.Meat
Otto’s Wagyu Outside Skirt Steak RecipeRead now30 Min.1500°F / 900°C1 Min.Fish & seafood
Seared Salmon Steak with Lamb’s LettuceRead now
4 hr.1500°F / 900°C2 Min.Meat
Grilled Flank steak with homemade marinadeRead now15 Min.1500°F / 900°C5 Min.Meat
Wagyu steak with grilled vegetablesRead now45 Min.1500°F / 900°C20 Min.Meat
A perfectly grilled Porterhouse SteakRead now