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Published August 27, 2019 | Last Updated October 12, 2022 By Barbara Bianchi 3 Comments

Châteaubriand Recipe (Low-Carb And Whole 30)

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Decadently juicy and flavorful chateaubriand recipe is a one-of-a-kind meal. Each delicious bite melts in your mouth!

châteaubriand roast with cauliflower

We eat a lot of real meat at our house. It doesn’t matter what kind. Beef, chicken, pork, lamb, or fish.

There are a couple of reasons for our apparently counter-cultural practice.  

First, we love it. Come on, you gotta love a sizzling T-bone (my favorite) with a sprinkling of Redmond Real Salt on top. Or how about a tender, lemony chicken piccata to delight your taste buds?

But, also, since listening to Dr. Gabrielle Lyon on Dr. Shawn Baker’s Human Outliers podcast we’ve realized the importance of getting the proper daily requirement of protein.

The current USDA protein RDAs are completely out of touch with what’s necessary for good health.

Ahem… especially for us approaching our senior years. See here.

Anyway, we eat a lot of meat.

One problem though is the cost. Beef can be quite pricey. But I’ve been blessed with a hubby who is constantly on the watch for good deals from local supermarkets and butchers.

A few weeks back, he saw a special on beef tenderloin. I had never made a beef tenderloin before. Pork and turkey yes, but never a beef tenderloin.

But I decided to head to the supermarket and give it a try.

I hadn’t had time to investigate what kind of cut of meat it was so I asked the butcher. He said it was a type of roast beef.

Okay, great, I thought. I can cook a roast beef, and it was a good price for a roast. So I went over to the case to get one.

However, the smallest one was 7 pounds. Now, we have a larger size family, but I’m not feeding all the ranch hands as well. Just joking, we don’t live on a ranch, but you get my point.

But I really wanted to try making this cut of meat. So I brought it over to the butcher and asked him to cut me about 2.5 pounds of it.

He kind of didn’t want to do it. But I said, “Come on. Who’s going to buy a 7-pound roast?” He eventually saw my point.

Then he asked if I wanted it tied up. “Sure,” I said. And then he asked if I wanted the fat trimmed. “That’ll be great.”

Ooh, we have such helpful butchers here in North Carolina.

My châteaubriand roast

So with my treasure in tow, I was off to cook this lovely piece of red meat. Little did I know that I had in my possession a coveted Châteaubriand (pronounced “shaa-tow-bree-ahn”).

I’ve heard that name in the past, but I never really knew what it was. Well, it’s one of the tastiest and most tender roasts I’ve ever had.

John said, “It’s like taking roast beef to the ultimate level.” The meat was so tender that you could literally cut it with a fork.

And what a beautiful name: Châteaubriand. If this is the meat they ate at the Château, I can imagine what was for dessert. LOL.

Seriously, though, while being an exquisite cut of meat, it’s rather easy to make.

chateaubriand roast

So let’s talk about this special recipe.

According to legend, in the 1800’s the châteaubriand was named after François-René de Châteaubriand.

His chef would cook the boneless beef by wrapping it in poor-quality steaks, tie it up, grill it until charred, and throw away the outer steaks.

The perfectly done inner roast was esteemed as the châteaubriand. 

What is the difference between beef tenderloin and châteaubriand?

Excellent question! Technically, châteaubriand is not a cut of meat but rather the name of the meal.

In order to have a long tube of fairly even thickness for roasting, the center-cut portion of the beef tenderloin is trimmed of fat and silver skin and then the butcher folds the ends in and ties them in place.

For this reason, it’s a very tender and flavorful meat.

Ingredients 

Now the ingredients are simple: just your trimmed roast folded and tied with butcher’s twine, extra-virgin olive oil, salt, ground black pepper, and rosemary.

Instructions

*Free printable recipe card is available at the end of the post.

First, preheat your oven to 350℉. We’ll season with salt and pepper and rosemary combined in a small bowl.

Next, place your roast on an adjustable rack (like mine in the picture below) or on a grid fitted inside your roasting pan. Be sure to line the bottom of the roasting pan with foil for easy cleanup.

Then brush oil all over your roast and rub in your seasoning mixture.

Finally, bake in your oven for 15 minutes per pound. 

When your roast is done, transfer it to a cutting board and cover it loosely for 10-15 minutes before carving.

roast hot out of the oven

Once you’re roast is ready to slice, snip and remove each string. Traditionally, this roast is cut diagonally into 1/4- inch slices.

 roast sliced

Oh! That feeling you get when you cut the first slice and see it’s perfectly done.

(I took those last two pictures with my iPhone so the lighting was different and they’re not as high quality as the other photos, but you get the idea.)

finished roast on a plate

Ah, look at that. In less than 45 minutes, perfectly tender and juicy meat that will melt in your mouth.

Pro tips and recipe notes

  • This roast is perfect medium rare which is 130℉ as measured with a meat thermometer before removing your meat from the heat source. Since ovens vary, go by temperature, not time. If you prefer your meat a little bit more done, just roast it for 5-10 more minutes.
  • Serve your meat as is or with gravy.
  • This meat is quite flavorful in this recipe with a rub of salt, pepper, and rosemary. Feel free to go with other combinations of flavors like garlic, shallots, thyme, or even oregano. It’s up to you.

What goes with this roast?

Traditionally, this great dish is served with a nice red wine, bearnaise sauce, and château potatoes. But since we’re low-carb, I served mine with a side dish of cheesy roasted cauliflower. 

You might also like:

baby bok choy with sweet and tangy sauce, 

bacon wrapped asparagus,

or bacon Brussels sprouts.

If you want to impress your dinner guests, this roast is a perfectly elegant meal. Enjoy!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

Want to save this recipe? Pin it for later!

Chateaubriand Roast

Watch How To Make It

 

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4.50 from 2 votes

Châteaubriand Roast (Low-Carb, Whole 30)

Looking for a truly special meal? Decadently juicy and flavorful châteaubriand roast is one of a kind. Each delicious bite melts in your mouth. 
Course Dinner
Cuisine American, French American
Keyword beef tenderloin, chateaubriand recipe, how to cook chateaubriand
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 280kcal
Author Barbara Bianchi

Equipment

broiler pan with a grid top

Ingredients

  • 2 pound beef tenderloin trimmed of fat and silver skin with the ends folded in and tied with butcher's twine
  • 2 tablespoons of extra-virgin olive oil
  • 2 teaspoons of salt
  • 1/2 teaspoons of ground black pepper
  • 2 tablespoons of rosemary

Instructions

  • Preheat your oven to 350℉.
  • Next combine salt, pepper and rosemary in a small bowl.
  • Now line the bottom drip pan of a roasting pan with foil. Then place your roast on a rack fitted inside the roasting pan. Next brush the roast with oil and rub your seasoning mixture into your roast.
  • Finally, bake in your oven for 15 minutes per pound. *See note.
  • When your roast is done, transfer it to a cutting board and cover it loosely for 10-15 minutes before slicing. Then snip and remove each string. Traditionally, this roast is cut diagonally into 1/4- inch slices. Serve and enjoy.

Notes

Truly, this roast is best cooked rare to medium which is 130℉ as measured with a meat thermometer before removing your meat from the heat source. Since ovens vary, go by temperature, not time. If you prefer your meat a little bit more done, just bake it for 5-10 more minutes.
Serve your meat as is or with gravy.
Now this meat is quite flavorful in this recipe with a rub of salt, pepper, and rosemary. Feel free to go with other combinations of flavors like garlic, shallots, thyme, or even oregano. It's up to you.
This great dish is traditionally served with a wine sauce and chateau potatoes. But since we're low-carb, I served my châteaubriand with a side dish of cheesy roasted cauliflower. 
You might also like:
baby bok choy with sweet and tangy sauce, 
bacon wrapped asparagus,
or bacon Brussels sprouts.

Nutrition

Serving: 3ounce | Calories: 280kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Beef, Dairy free, Dinner, Egg free, French, Keto, LOW CARB, Nut free, Paleo, Recipe, WHOLE 30 Recipes

Reader Interactions

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  1. Main Course Ideas for Persimmon Salad with Candied Hazelnuts and Coconut | The Devil Wears Salad says:
    October 18, 2019 at 3:07 pm

    […] Châteaubriand Roast If you want to impress your dinner guests, Chateaubriand roast is a perfectly elegant meal. While being an exquisite cut of meat, it's rather easy to make and pairs well with this festive Persimmon Salad with Candied Hazelnuts and Coconut. Check out this recipe […]

    Reply
  2. Gluten Free Yorkshire Pudding - Gluten Free Homestead says:
    November 30, 2019 at 12:05 am

    […] with an eye round roast beef, but if you want to really make your taste buds sing go with the most tender tasty roast: Châteaubriand and mushroom […]

    Reply
  3. Gluten Free Mushroom Gravy - Gluten Free Homestead says:
    February 17, 2020 at 11:53 pm

    […] juicy and flavorful châteaubriand roast is perfect smothered in […]

    Reply

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