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 filets come from the narrow end of the tenderloin, giving it superior tenderness. The Chateaubriand is the center cut of the same muscle tissue, offering a little more flavor with nearly the same texture.

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.

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.

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.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

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

What is chateaubriand called in USA? ›

Chateaubriand, or also known as fillet steak, is cut from the thick center of the fillet. It is free of fat, sinew and silverskin and is therefore a particularly tender treat.

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.

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.

Attach sous vide cooker to a heat-proof container of water and set temperature to 133 degrees F (56 degrees C). Sous vide until tenderloin has reached the desired temperature, 2 1/2 to 3 hours, depending on thickness.

To prep your steak for best flavor development during the sous vide process, rub it with a light drizzle of oil before applying spices. Many of the flavor compounds in spices dissolve in oil. The oil rub will help the meat absorb these flavors while it comes up to temperature.

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.

Sous vide steak temps: Rare- 130ºF, Medium Rare- 140ºF, Medium- 155ºF, and Well Done- 165ºF. Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.