Chateaubriand Recipe - Sous Vide Filet Mignon Roast (2024)

FAQs

How long to cook Chateaubriand in sous vide? ›

Sous Vide at 10°F Below the Desired Doneness for 3 Hours

Set immersion circulator to 10 degrees below your desired doneness and sous vide the roast for three hours. We recommend serving a chateaubriand medium rare for the best experience.

The Chateaubriand is a larger cut of meat, sometimes pounded out to create a steak that can be over 12 ounces in weight. Some weigh multiple pounds and have five to six servings. In contrast, the Filet is a smaller and rounder cut since it comes from the narrow part of the tenderloin.

Temps and Times for Sous Vide Tenderloin Steaks

I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. I like my tenderloin in the very-rare-to-rare range, between 120°F (49°C) and 128°F (53°C), for optimal tenderness and moistness.

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

Today, a chateaubriand is generally agreed-upon to be a large center cut filet mignon, roasted and served alongside potatoes and a sauce (appropriately named chateaubriand sauce) usually made with shallots, beef or veal stock, white wine, tarragon, and butter.

Chateaubriand is a classic French dish that is widely considered one of the most luxurious cuts of beef. It is a thick steak cut from the center of a beef tenderloin, and is typically served with a rich sauce and various side dishes.

Although we love a pan-seared filet mignon on busy nights, it's the best steak for the sous vide method because the precise temperature-controlled water bath guarantees the steak cooks to the perfect temperature.

Do you season filet mignon before sous vide? ›

You should season filet mignon before cooking it sous vide. Season the steaks, pat the seasoning down, then add them to tightly sealed bags with the air pressed out. How long is too long to sous vide steak? For all steak cuts 1-2 inches thick, sous vide for no longer than 4 hours unless cooking to under 130°F.

Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

Ideally, season your steak 30 minutes or even a full day before you plan to cook it (a dry brine is amazing for steak!). Even if you don't have this kind of time, I find it's best to season steak before sous viding. You can lightly season again before searing if you wish, but this usually isn't necessary.

To make this beef tenderloin even more special, I give it a double-sear: once before it goes into the sous vide bath and again after it comes up. The first time builds flavor in the dish; the second time gives the cooked roast a nice outer crust.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare, 45 to 50 minutes for medium doneness.

Once your chateaubriand is seared, add a tablespoon of unsalted butter to the pan, allow it to crackle, and then scoop over the meat to baste. Transfer the chateaubriand (still in the pan) and roast in the oven for 12-14 minutes. An internal temperature of 53°C is ideal.

If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours.

You would heat the sous vide water bath up to 131°F (55°C) and put both steaks into it. You would cook both steaks until they were done, usually 2 to 4 hours for tender cuts (you can use my sous vide times by thickness charts for specifics) or much longer for tough cuts.