Gordon Ramsay’s chateaubriand is a thick centre-cut beef fillet, seared then roasted with red onion and garlic, and served with a red wine jus. It serves two and roasts in about 15 minutes.
This comes from his Make It Easy book, where he serves it as a dinner for two. The trick that sets his apart happens the day before, when he wraps the trimmed fillet tightly in cling film and chills it overnight. That sets it into an even cylinder, so it cooks at the same rate from edge to edge.
On the day, he sears the fillet hard in a cast-iron pan, then roasts it at 200C for 10 to 15 minutes. The long 15-minute rest matters as much as the cooking, since it lets the juices settle back through the meat. Skip the rest and they run out the moment you carve.
Gordon Ramsay Chateaubriand
Course: Main CourseCuisine: French, BritishDifficulty: Medium2
15
minutes15
minutes580
kcal45
minutesGordon Ramsay’s chateaubriand from Make It Easy, a centre-cut beef fillet for two. Wrapped and chilled overnight for an even shape, then seared, roasted with red onion and garlic, and finished with a red wine and sherry vinegar jus.
Ingredients
500g piece beef fillet
1 red onion, cut into thin wedges
4 garlic cloves, unpeeled
3 tbsp olive oil
1 tbsp sherry vinegar
1 glass of red wine
Sea salt and freshly ground black pepper
Directions
- Shape the fillet: Trim the beef of any fat or sinew. Wrap it tightly in cling film, twisting the ends to secure, then roll it to even up the shape and refrigerate for 24 hours.
- Start the onions: Heat the oven to 200C (180C fan) Gas 6. Put the onion and garlic in a roasting pan, drizzle with 1 tbsp oil, and roast for 5 minutes while you sear the beef.
- Sear: Heat a cast-iron frying pan with the remaining oil. When hot, add the fillet and sear quickly on all sides over a high heat.
- Roast: Add the seared fillet to the roasting pan and roast for 10 to 15 minutes, depending on how rare you like it. Transfer the meat and vegetables to a warm plate and rest for 15 minutes.
- Make the jus: Deglaze the roasting pan with the sherry vinegar, scraping up the sediment, then pour in the wine and boil to reduce by half. Strain and season to taste.
- Carve and serve: Slice the beef thickly, arrange with the roasted garlic and onions, and drizzle with the jus.
FAQs
What is chateaubriand?
Chateaubriand is a thick cut from the centre of the beef fillet, the most tender part, cooked as a roast for two to share. It is the same prized cut used in his beef Wellington.
Unlike a single steak, it is roasted whole then carved into thick slices at the table. That is why Gordon treats it as a sharing dish rather than a quick fry.
How does Gordon Ramsay cook chateaubriand?
He sears the trimmed fillet hard on all sides in a hot cast-iron pan, then roasts it at 200C for 10 to 15 minutes. How long depends on how rare you like it, while the red onion and garlic roast alongside in the same pan.
After roasting he rests the meat for a full 15 minutes, then carves it into thick slices. The pan is deglazed with sherry vinegar and red wine to make the jus that goes over the top.
How long should you cook chateaubriand?
For a 500g fillet, Gordon roasts it for 10 minutes for rare, up to 15 for medium rare, after a hard sear. A meat thermometer takes out the guesswork, around 50C for rare and 55C for medium rare before resting.
Remember it keeps cooking as it rests, climbing a few degrees more. So pull it just under your target, because you cannot undo an overcooked fillet.
What sauce goes with chateaubriand?
Gordon makes a simple pan jus, deglazing the roasting tray with sherry vinegar and red wine, then reducing it by half. It is lighter than the classic béarnaise most restaurants serve, and lets the beef lead.
If you want more, his red wine jus scales up nicely for pouring. A creamy peppercorn sauce is the other classic match if you like a bit of heat.
What do you serve with chateaubriand?
Gordon suggests oven chips or flavoured mash and a green vegetable, keeping it simple so the beef stays the star. The roasted garlic and onions from the pan come along too.
For a dinner party, his fondant potatoes feel more special, while his crispy oven chips are the easy midweek option. A sharp green salad or some greens cut through the richness.
How far ahead can you prepare chateaubriand?
The cling-film wrap is done a full day ahead, so the fillet needs 24 hours in the fridge before you cook. That is the hidden time most recipes do not mention, though the cooking itself is quick.
On the day it takes about 45 minutes including the rest. You can also roast the onions and make the jus while the beef rests, so everything lands together.
