Mary Berry Chateaubriand – Tender, Luxurious, and Sunday-Best Worthy

The first time I made Chateaubriand, I was utterly convinced I’d ruin it. That price tag doesn’t exactly scream forgiving, does it? But I was set on recreating that melt-in-your-mouth texture you only seem to get in restaurants. So, I turned to May Berry’s method—no flourishes, no fuss, just good beef, proper seasoning, and a decent pan.

My first attempt at a Chateaubriand was a little underdone in the middle and I forgot to rest it properly, so the juices ran everywhere when I sliced it. But once I got the hang of searing and roasting just right, it became the show-off dish I bring out for birthdays, anniversaries, and the occasional “we survived the week” Friday night. Let me show you exactly how to get it perfect—without panic.

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The Secret Behind This Bake (or rather, Sear-and-Roast)

Mary Berry keeps it simple, but every step matters. Here’s what makes it so good:

• Room temp beef is essential. Cold fillet straight from the fridge won’t cook evenly—it’ll be raw inside and overdone outside.
• Searing first gives it that glorious crust and locks in moisture. Don’t be shy with the heat.
• Butter basting with thyme and garlic isn’t just for drama—it adds serious depth of flavour.
• Resting the beef gives you that juicy, sliceable centre. Skip this and you’ll regret it.

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INGREDIENTS + WHY THEY MATTER

• Chateaubriand (500g beef fillet) – The prized centre-cut of the fillet. Incredibly tender. I’ve tried it with cheaper cuts—it’s not the same.
• Olive oil (2 tbsp) – For getting a good sear. Neutral oils work, but olive oil adds a nice earthiness.
• Butter (50g) – For richness and basting. Don’t skimp.
• Garlic (2 cloves, smashed) – Releases aromatic oils while basting. Don’t bother peeling.
• Thyme (2 sprigs) – Classic French touch. Rosemary works too.
• Salt + black pepper – Be generous! It’s the only seasoning on the beef.

Optional Sauce:

• Red wine (200ml) – For a glossy, rich reduction.
• Beef stock (200ml) – Adds depth and body.
• Shallots (2, finely chopped) – Adds sweetness to balance the richness.
• Butter (20g) – Whisked in at the end for shine.

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Making It Yours (Without Ruining It)

• No wine? Use balsamic and stock for a rich, tangy sauce.
• Pepper crust? Coat the fillet in crushed black pepper before searing.
• Garlic butter finish? Stir in a knob of herby garlic butter during the resting phase.
• Mushroom sauce? I’ve replaced the red wine with a splash of cream and sautéed mushrooms. Divine.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Beef was grey, not browned	Pan wasn’t hot enough for searing	Heat the pan until just smoking
Underdone middle	Straight from fridge to pan	Let meat sit out 30 mins first
Dry meat	Overcooked or didn’t rest properly	Use a thermometer and always rest 10 mins
Sauce too sharp	Didn’t reduce wine enough	Let it simmer longer until syrupy

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HOW TO MAKE MARY BERRY’S CHATEAUBRIAND

1. Prep the Beef
   Take your beef out of the fridge 30–45 minutes early. Pat it dry and season all over with salt and pepper.
2. Sear the Beef
   Heat olive oil in a cast-iron or heavy pan until just smoking. Sear the beef for 2–3 minutes on each side, including the edges, until it has a rich, golden crust.
3. Add the Aromatics
   Reduce heat slightly. Add butter, smashed garlic, and thyme. Baste the beef with the melted butter for about a minute.
4. Roast the Beef
   Transfer the pan to a preheated oven (200°C/180°C fan/400°F) for 12–15 minutes for medium-rare. Use a thermometer—aim for 55°C (130°F) internal temp.
5. Rest It
   Remove from the oven and place on a cutting board. Loosely cover with foil and rest for at least 10 minutes.
6. Make the Sauce (Optional but Worth It)
   In the same pan, sauté the shallots for 2–3 minutes. Deglaze with red wine, scraping the pan. Add stock and simmer until reduced by half. Finish with a knob of butter.
7. Serve
   Slice into thick medallions. Plate with your sauce and favourite sides.

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TIPS FROM MY KITCHEN

• I always preheat my serving plates—it keeps the beef warm while you sauce.
• For fancier nights, I rub a little Dijon mustard on the beef before searing.
• I don’t slice the beef until everyone’s sat down—helps it stay juicy and dramatic.
• I keep a tiny bit of the resting butter and pour it over right before serving.

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STORAGE + SERVING

• Fridge: Store leftover slices wrapped in foil or an airtight container for up to 3 days.
• Reheat: Gently warm in a 150°C oven for 10 minutes. Or slice thin and serve cold in sandwiches—posh beef sarnie alert.
• Freezer: You can freeze uncooked Chateaubriand, well-wrapped, for up to 3 months. Defrost overnight in the fridge.

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FAQs

Q: What cut is Chateaubriand exactly?
A: It’s the centre portion of the beef fillet (tenderloin). Super tender, no sinew, and ideal for sharing.

Q: How do I know when it’s cooked right?
A: Use a meat thermometer. 55°C for medium-rare, 60°C for medium. Don’t guess—this cut deserves precision.

Q: Can I make it ahead?
A: You can sear it ahead and finish in the oven just before serving. Or roast and reheat gently later (but it’s best fresh).

Q: What’s the best sauce to serve with it?
A: Red wine jus, Béarnaise, peppercorn, or garlic butter all work beautifully. James often leans classic French with wine reductions.

Q: What wine pairs best?
A: A bold red—think Bordeaux, Syrah, or a Malbec. Something that can stand up to the beef.

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Other Recipes You May Like

• Mary Berry Slow Cooker Beef Bourguignon
• Mary Berry Peppered Roast Beef Fillet
• Mary Berry Beef Fillet
• Mary Berry Bavette Steak

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