James Martin Chateaubriand Recipe

This James Martin Chateaubriand recipe is a classic centrepiece dish made with a thick cut of beef fillet, seared until golden and roasted to tender perfection. The texture is beautifully soft and buttery, with a rich, meaty flavour that needs very little to shine. It may look impressive, but it is surprisingly straightforward to prepare at home. From start to finish, it takes around 45 minutes, making it ideal for a special weekend dinner or celebratory meal.

Ingredients

For the Chateaubriand

• 1 x 600–800g centre-cut beef fillet (Chateaubriand)
• 2 tbsp olive oil
• 25g unsalted butter
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh thyme
• Sea salt, to taste
• Freshly ground black pepper, to taste

For the Red Wine Sauce

• 1 small shallot, finely chopped
• 150ml good quality red wine
• 150ml beef stock
• 1 tsp Dijon mustard
• 25g cold unsalted butter, diced

How to Make James Martin Chateaubriand

• 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 cooks evenly and develops a golden crust.
• Season the beef: Pat the beef fillet dry with kitchen paper. Season generously on all sides with sea salt and freshly ground black pepper.
• Sear the meat: Heat the olive oil in a large ovenproof frying pan over high heat. When hot, add the beef and sear for 2 to 3 minutes on each side until deeply golden.
• Add flavour: Reduce the heat slightly and add the butter, crushed garlic and thyme. Spoon the melted butter over the beef for 1 to 2 minutes to enhance flavour.
• Roast: Transfer the pan to the preheated oven. Roast for 15 to 20 minutes for medium rare, or a few minutes longer for medium. Use a meat thermometer if possible. 50 to 52°C for medium rare, 55 to 58°C for medium.
• Rest the beef: Remove from the oven and transfer the beef to a warm plate. Cover loosely with foil and rest for at least 10 minutes to allow the juices to settle.
• Make the sauce: Place the frying pan back on the hob over medium heat. Add the chopped shallot and cook for 2 minutes until softened. Pour in the red wine and let it bubble until reduced by half. Add the beef stock and simmer until slightly thickened.
• Finish the sauce: Stir in the Dijon mustard, then whisk in the cold butter until glossy. Taste and adjust seasoning if needed.
• Carve and serve: Slice the rested beef thickly and serve with the warm red wine sauce spooned over the top.

Tips for Perfect Chateaubriand

How do I know when the beef is cooked perfectly?

A meat thermometer gives the most accurate result. For medium rare, remove the beef at 50 to 52°C as it will rise slightly while resting.

Why is resting the meat important?

Resting allows the juices to redistribute through the meat. If you slice too early, the juices will run out and the beef may seem dry.

Can I prepare the sauce in advance?

Yes, you can reduce the wine and stock ahead of time. Reheat gently and whisk in the butter just before serving for a glossy finish.

What cut of beef should I ask for?

Ask your butcher for a centre-cut beef fillet weighing around 600 to 800g. This ensures even thickness and consistent cooking.

Serving Suggestions

• Crispy roast potatoes or dauphinoise potatoes
• Buttered green beans or asparagus
• Creamy mashed potatoes
• A simple rocket and Parmesan salad

Storage

Room Temperature

Do not leave cooked beef at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.

Freezing

Wrap tightly in cling film and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 3g
• Protein: 45g
• Fat: 36g
• Saturated Fat: 15g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Chateaubriand Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender centre-cut beef fillet seared and roasted to perfection, served with a rich red wine sauce. A classic British centrepiece ideal for special occasions.

Ingredients

• 600–800g centre-cut beef fillet

• 2 tbsp olive oil

• 25g unsalted butter

• 2 garlic cloves, crushed

• 2 sprigs fresh thyme

• Sea salt

• Freshly ground black pepper

• 1 small shallot, chopped

• 150ml red wine

• 150ml beef stock

• 1 tsp Dijon mustard

Directions

• Preheat oven to 200°C (180°C Fan).
• Season the beef generously with salt and pepper.
• Sear in hot oil until golden on all sides.
• Add butter, garlic and thyme, then baste.
• Roast for 15 to 20 minutes until desired doneness.
• Rest for 10 minutes before carving.
• Prepare red wine sauce in the same pan and finish with butter.

Notes

• Always rest the beef before slicing.
• Use a meat thermometer for accurate results.
• Bring beef to room temperature before cooking.