Châteaubriand Steak Delivery or Pickup

Châteaubriand is a French term, though its meaning is not quite clear. Some people believe châteaubriand refers to a specific cut of steak. Others use châteaubriand to mean a method for roasting a beef tenderloin. All in all, châteaubriand is a culinary term that applies only to beef.

The châteaubriand legend starts with a French aristocrat named François-René de Châteaubriand, who lived in the 19th century. This aristocrat's chef was said to invent the dish by preparing a large, boneless beef cut layered in two or more steaks. The layers of meat were tied in a bundle, then grilled or roasted. Once the steaks that formed the outer layers were charred, the chef considered the roast done and discarded the burnt outer steaks. The extravagant technique was said to ensure the châteaubriand steak cooked throughout evenly.

Today, châteaubriand isn't prepared wrapped in other steaks, and interpretations of the word châteaubriand debate whether the term refers to a roast or steak.

When châteaubriand refers to a châteaubriand steak cut, it's often a thick steak that comes from the beef short loin. It can either be a T-bone or porterhouse. You'll usually cook a châteaubriand steak while generously basting it in butter. This dish was served traditionally with château sauce, which is similar to Bercy sauce but with tarragon, lemon juice, and sometimes mushrooms added to the sauce. A modern châteaubriand steak is typically served with bearnaise sauce instead.

When the word châteaubriand is used to mean a method of roasting, the roast comes from a beef tenderloin's center section. Beef tenderloin is a relatively expensive cut of beef, and it delivers a tender, succulent meal. (Filet mignon also comes from the beef tenderloin but is the narrow portion of the tenderloin.) Beef tenderloin is lean, flavorful, and soft. When châteaubriand is prepared as a roast, you'll usually get it with a white wine demi-glace sauce.

The châteaubriand roast preparations take a section of approximately 4 inches of the beef tenderloin, so you're getting the most tender cut of beef available. The châteaubriand needs careful roasting to ensure it cooks properly since it's so thick. You'll often find butcher shops marketing center-cut beef tenderloin roasts in this way.

You can't go wrong with a quality châteaubriand steak if you're preparing a special meal. Instacart simplifies the shopping experience with delivery in as little as 2 hours!

Châteaubriand steak, that classic steak for two made from a center-cut beef filet, doesn't need much dressing up. The high-quality cut delivers plenty of tender flavors. With just some extra-virgin olive oil, Kosher salt, fresh-ground pepper, a large shallot, butter, and some red wine, you can prepare an incredibly tasty, traditional dish perfect for special occasions at home.

As with most high-quality cuts of beef, châteaubriand steak comes out best cooked rare to medium. If you cook the meat in the oven at 450 degrees Fahrenheit, this translates to about 10 to 15 minutes in the oven to get rare doneness. The internal temperature of the meat should reach 130 degrees Fahrenheit for rare steak.

If you want to create a more modern take on the châteaubriand steak, you can also prepare it on the grill. Preheat a grill to high (450 degrees Fahrenheit), reducing the heat to medium (350 degrees Fahrenheit) before you place the châteaubriand on your grill. Cook for about 15 minutes with the lid down, turning the meat occasionally to ensure even cooking. If you want medium-rare steak, the internal temperature of the meat should reach 145 degrees Fahrenheit.