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This Chateaubriand recipe is the traditional version of the restaurant favorite, seasoned very simply, roasted to perfection, and then sliced on the diagonal. Chateaubriand is a rare/medium-rare, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants.


  1. Preheat oven to 200 degrees (gas mark 6).
  2. Heat the olive oil in a casserole dish.
  3. Add the beef and brown over a heat on all sides and then remove the beef from the dish.
  4. De-glaze the dish with white wine.
  5. Turn down the heat and add the onions, sugar and bay leaves.
  6. Cover and cook until the onions are soft.
  7. Return the beef to the casserole dish, add the butter and cover - roast for 25 minutes.
  8. Remove the beef from the dish and allow the meat to rest for 15 minutes before serving.
  9. Serve with roast potatoes and glazed carrots.

Source: Our collection - Farmison