Rating: 4.31 stars
58 Ratings
  • 5 star values: 37
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4

A classic version, easy to make and flavorful.

Recipe Summary

prep:
1 hr
cook:
10 mins
total:
1 hr 10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.

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  • Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.

Nutrition Facts

711 calories; protein 61.9g; fat 50.1g; cholesterol 218.7mg; sodium 207.2mg. Full Nutrition
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Reviews (47)

Most helpful positive review

Rating: 5 stars
10/15/2005
AWESOME. I followed the instructions exactly and the fillet tasted like the last one I had at Taste Of Texas restaurant! It is so simple yet so delicious. If you love a good steak dinner you must try this. I've shared this with everyone I know and am getting rave reviews. Another reviewer suggested making a sauce - so I did and served it on the side. I just added a couple of tablespoons of Merlot wine to the steak pan scraped up the crusty fon and let it reduce a little. Outstanding. Rayna you are very gracious for sharing this with your All Recipes friends. Read More
(48)

Most helpful critical review

Rating: 1 stars
04/07/2008
Chateaubriand is a classic french dish. This is not it. Do not be misled, while you may or may not like the recipe it is not Chateaubriand. If you would like to try the real thing, you won't be disappointed. While the recipe may vary, the basics of this dish are a pan seared centercut tenderloin cut into filets after cooking served with a Tarragon Bernaise sauce. Anything else is not Chateaubriand. Read More
(165)
58 Ratings
  • 5 star values: 37
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: 1 stars
04/06/2008
Chateaubriand is a classic french dish. This is not it. Do not be misled, while you may or may not like the recipe it is not Chateaubriand. If you would like to try the real thing, you won't be disappointed. While the recipe may vary, the basics of this dish are a pan seared centercut tenderloin cut into filets after cooking served with a Tarragon Bernaise sauce. Anything else is not Chateaubriand. Read More
(165)
Rating: 5 stars
10/15/2005
AWESOME. I followed the instructions exactly and the fillet tasted like the last one I had at Taste Of Texas restaurant! It is so simple yet so delicious. If you love a good steak dinner you must try this. I've shared this with everyone I know and am getting rave reviews. Another reviewer suggested making a sauce - so I did and served it on the side. I just added a couple of tablespoons of Merlot wine to the steak pan scraped up the crusty fon and let it reduce a little. Outstanding. Rayna you are very gracious for sharing this with your All Recipes friends. Read More
(48)
Rating: 2 stars
11/08/2005
Well, I have mixed feelings as far as this recipe goes. Yes what was left of it tasted great, but I'm just not sure that it was worth the second degree burns... there should be a couple warnings added to the recipe like 1) use ONLY THIN steak. 2) never cover it. 3) don't cut the meat to check for level of rarity. 4) most importantly, don't do all these things at once THE MEAT WILL EXPLODE IF THESE WARNINGS ARE NOT FOLLOWED CAUSING EXTREME BURNS!!! (other than that, it tasted ok) Read More
(37)
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Rating: 5 stars
01/07/2009
This is a 5 star PLUS recipe! I've made this dish twice and each time it was superb. My husband -- who is my biggest fan and most constructive critic -- commented both times that it was the best steak "we've" ever made cooked to absolute perfection! While the fillets are "standing " I add about 2 tablespoons red wine or brandy to the butter and drippings remaining in the skillet. If you deglaze the pan with this it makes a lovely sauce to drizzle atop the sliced fillets. Read More
(21)
Rating: 5 stars
12/30/2004
As a vegetarian I do not cook meat however I wanted to prepare my fiancee a special meal of surf and turf. I found this recipe and tried it based on the 5-star rating. Plus it was easy too! My fiancee can be extremely picky about how his meat is cooked so I was nervous. I cooked the filet exactly as instructed (5 minutes on each side gave a med-med/rare) and can say this is fool proof! My fiancee absolutely loved the recipe and ate every morsel with delight. Highly reccommend! Read More
(16)
Rating: 4 stars
07/27/2003
Fast simple way to make tenderloin steaks. I usually wrap mine in bacon before cooking. Becareful not to over cook the meat. Even though my husband prefers meat well done he will eat these at medium. Anything more and your steaks start to dry out. Read More
(13)
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Rating: 5 stars
09/12/2002
Very good. Added sauteed onions & fresh mushrooms in butter over top. Read More
(11)
Rating: 5 stars
10/02/2005
Delicious! Restaurant Quality! To make it a bit more like the famous steak house (R.M.'s) we use more butter. Read More
(10)
Rating: 5 stars
09/27/2003
The absolute best. Loved it so much we are having it again tonight. Served with roasted red potatoes laced with bay leaves and herbes de provence (a recipe in this month's Bon Appetit). Read More
(10)