James Martin​ Chateaubriand Recipe​​

This is my at-home take on James Martin’s classic chateaubriand: a thick, centre-cut piece of beef fillet, seared until deeply browned, then roasted so the middle stays buttery-soft and blushing pink. It’s rich, tender, and absolutely full of flavour, especially with a proper béarnaise on the side. I’d call it medium difficulty, mainly because timing matters, but the steps are straightforward once you’ve got a thermometer. Total time is about 45 minutes, including resting.

• Serves: 2 (or 3 with sides)
• Prep time: 15 minutes
• Cook time: 15 to 20 minutes
• Resting time: 10 to 15 minutes
• Total time: about 45 minutes

Ingredients

For the Chateaubriand

• 500g chateaubriand (centre-cut beef fillet)
• 1 tsp fine sea salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (sunflower or rapeseed)
• 30g unsalted butter
• 2 garlic cloves, lightly crushed
• 3 sprigs thyme (or rosemary)

For the Béarnaise Sauce

• 1 small shallot, finely chopped
• 2 tbsp white wine vinegar
• 2 tbsp dry white wine
• 1 tsp black peppercorns, lightly crushed
• A small handful of tarragon (stems for the reduction, leaves to finish), about 2 tbsp chopped leaves
• 3 large egg yolks
• 150g unsalted butter, melted and kept warm (not hot)
• 1 tsp lemon juice, plus more to taste
• Salt, to taste

To Serve (Optional but Highly Recommended)

• Chips or roast potatoes
• Green beans or asparagus
• Watercress salad with a sharp vinaigrette

How to Make James Martin Chateaubriand Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the beef roasts evenly after searing.
• Bring the beef to room temperature: Take the chateaubriand out of the fridge 30 minutes before cooking. Pat it dry with kitchen paper, then season all over with the salt and pepper.
• Sear for colour and flavour: Heat a heavy, ovenproof frying pan until very hot. Add the oil, then lay in the beef. Sear for 2 to 3 minutes per side, turning until it’s well browned all over.
• Baste with butter: Add the butter, crushed garlic, and thyme to the pan. As the butter foams, tilt the pan slightly and spoon the butter over the beef for about 1 minute. This is where a lot of the flavour happens, so take your time.
• Roast to your preferred doneness: Transfer the pan to the oven. Roast for 8 to 12 minutes, depending on thickness. For medium-rare, aim for 52 to 54°C in the very centre. (Rare is 50 to 52°C, medium is 57 to 60°C.)
• Rest properly: Lift the beef onto a warm plate or board and loosely tent with foil. Rest for 10 to 15 minutes. The temperature will rise a little and the juices will settle, so you get neat slices instead of a puddle on the board.
• Make the béarnaise reduction: While the beef rests, combine the shallot, vinegar, white wine, crushed peppercorns, and tarragon stems (if you have them) in a small saucepan. Simmer gently until reduced down to about 1 to 2 tablespoons of liquid. Strain into a small bowl and let it cool for a minute.
• Whisk the sauce: Set a heatproof bowl over a pan of barely simmering water (the bowl should not touch the water). Add the egg yolks and the strained reduction. Whisk constantly for 2 to 4 minutes until thickened and pale. Slowly drizzle in the warm melted butter while whisking, until you have a smooth, glossy sauce.
• Season and finish: Stir in the chopped tarragon leaves, then season with lemon juice and salt to taste. If the sauce feels too thick, whisk in a teaspoon of warm water to loosen it.
• Slice and assemble: Slice the rested chateaubriand thickly across the grain. Serve immediately with béarnaise and your favourite sides.

Tips

How do I avoid overcooking chateaubriand?

Use a thermometer and pull it a little early. For medium-rare, take it out at 52 to 54°C, then rest 10 to 15 minutes. The temperature will rise as it rests, and that’s what keeps the centre tender.

Do I need to tie the beef before roasting?

If your piece is an even cylinder, you can skip it. If it’s slightly uneven, a couple of loops of kitchen string helps it cook more uniformly and gives you nicer, round slices.

Why did my béarnaise split, and can I fix it?

Béarnaise usually splits if the butter is too hot or you add it too quickly. To fix it, whisk 1 teaspoon of warm water in a clean bowl, then slowly whisk the split sauce into it a spoonful at a time. It often comes back together.

What pan works best for searing and roasting?

A cast iron skillet or heavy stainless steel pan is ideal. You want something that holds heat well for a deep sear and can go straight into the oven.

Serving Suggestions

• Hand-cut chips or duck fat roast potatoes
• Fine green beans with a little butter and lemon
• Charred asparagus or tenderstem broccoli
• A peppery watercress salad to balance the richness

Storage

Room Temperature

Once cooked, don’t leave chateaubriand out for more than 2 hours (1 hour in very warm rooms). Béarnaise should not sit out for long either.

Refrigerator

Store leftover beef in an airtight container for up to 3 days. For best texture, slice only what you need and keep the rest as a larger piece. Béarnaise is at its best fresh, but you can refrigerate it for up to 24 hours; reheat very gently, whisking constantly, and understand it may split.

Freezing

You can freeze cooked chateaubriand for up to 2 months, well wrapped to prevent freezer burn. Thaw overnight in the fridge and reheat gently. I do not recommend freezing béarnaise.

Nutrition

• Calories: 650 kcal
• Carbohydrates: 3 g
• Protein: 46 g
• Fat: 52 g
• Saturated Fat: 24 g
• Sodium: 620 mg

Nutrition values are estimates and will vary depending on exact ingredients, portion size, and sides served.

FAQs

James Martin Chateaubriand Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: British, FrenchDifficulty: Medium

Servings

2

people

Prep time

15

minutes

Cooking time

20

minutes

Total time

45

minutes

Calories

650

kcal

35

minutes

Perfectly seared and roasted chateaubriand (centre-cut beef fillet) served with a classic béarnaise sauce. Restaurant-worthy, but totally doable at home.

Ingredients

• 500g chateaubriand (centre-cut beef fillet)

• 1 tsp fine sea salt (plus more to taste)

• 1/2 tsp freshly ground black pepper

• 1 tbsp neutral oil (sunflower or rapeseed)

• 30g unsalted butter

• 2 garlic cloves, lightly crushed

• 3 sprigs thyme

• 1 small shallot, finely chopped

• 2 tbsp white wine vinegar

• 2 tbsp dry white wine

• 1 tsp black peppercorns, lightly crushed

• 2 tbsp chopped tarragon (plus stems if you have them)

• 3 large egg yolks

• 150g unsalted butter, melted and warm (not hot)

• 1 tsp lemon juice (to taste)

• Chips, roasted potatoes, or green beans, to serve

Directions

• Preheat the oven to 200°C (180°C fan) and place a shelf in the middle.
• Season the chateaubriand all over with salt and pepper. Pat dry for a better sear.
• Sear in a hot ovenproof pan with oil for 2–3 minutes per side. Add butter, garlic, and thyme and baste for 1 minute.
• Roast for 8–12 minutes, or until 52–54°C in the centre for medium-rare. Rest 10–15 minutes.
• Simmer shallot, vinegar, wine, peppercorns, and tarragon stems until reduced to 1–2 tbsp. Strain and cool slightly.
• Whisk yolks with the reduction over gentle heat until thickened, then slowly whisk in warm melted butter.
• Stir in chopped tarragon, season with lemon and salt to taste.
• Slice the rested beef thickly and serve with béarnaise and your favourite sides.

Notes

• For best results, use a meat thermometer and rest the beef properly.
• Keep béarnaise heat gentle to avoid scrambling the yolks.
• Béarnaise is best made fresh, but you can prep the reduction ahead.