Entrée: France – Châteaubriand avec Beurre Maître d'Hôtel (Châteaubriand with Maître d'Hôtel Butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 center-cut beef tenderloin, tied (12–16 oz (340–450 g))
Salt and freshly ground black pepper to taste
1 tbsp (15 ml) neutral oil (1 tbsp (15 ml))
2 tbsp (30 ml) unsalted butter (1 1/16 oz (30 g))
2 tbsp (30 ml) chopped parsley (0.28 oz (8 g))
1 tsp (5 ml) lemon juice (1 tsp (5 ml))
1 / 2 tsp (2.5 ml) lemon zest

Show original ingredient measurements

1 center-cut beef tenderloin, tied (12–16 oz / 340–450 g)
Salt and freshly ground black pepper to taste
1 tbsp neutral oil (15 ml)
2 tbsp unsalted butter (30 g)
2 tbsp chopped parsley (8 g)
1 tsp lemon juice (5 ml)
1 / 2 tsp lemon zest

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Mix 1 tbsp (15 ml) softened butter with parsley, lemon juice, and zest; season and chill (maître d’hôtel butter).
2. Heat oven to 400°F/200°C. Season tenderloin. Sear in oil in an oven-safe skillet until browned on all sides, 4–5 minutes.
3. Transfer to oven; roast 10–15 minutes to 125–130°F for medium-rare. Rest 10 minutes.
4. Slice thick medallions; top with slices of the compound butter and serve.

1. Mix 1 tbsp softened butter with parsley, lemon juice, and zest; season and chill (maître d’hôtel butter).
2. Heat oven to 400°F/200°C. Season tenderloin. Sear in oil in an oven-safe skillet until browned on all sides, 4–5 minutes.
3. Transfer to oven; roast 10–15 minutes to 125–130°F for medium-rare. Rest 10 minutes.
4. Slice thick medallions; top with slices of the compound butter and serve.