How to Sous Vide Beef Chateaubriand

Chateaubriand is a classic French preparation, and the name can either refer to the preparation method or the cut of beef itself. The cut is very tender but with little to no marbling it can be mild tasting. It is a thick cut, so sous vide Chateaubriand really shines through, standing out with edge-to-edge doneness.

Because it is so tender, it just needs to be sous vided long enough to heat through, which usually just takes a few hours.

Chateaubriand is great when seared off in a cast iron pan, or on the grill. You don't want to overcook it at all though or it will quickly become tough.

For more detailed information about the beef tenderloin and all of its cuts, you can read my detailed guide about how to sous vide beef tenderloin, which includes Chateaubriand as well as cooking the tenderloin whole and filet mignon.

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Do you have experience cooking chateaubriand? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Beef Chateaubriand Recipes?

Here are several of the Beef Chateaubriand recipes that I recommend trying out.

• What Time & Temperature for Beef Tenderloin? - Ask Jason
• Sous Vide Filet Mignon with Roasted Brussels Sprouts Recipe
• Sous Vide Filet Mignon Recipe with Blue Cheese Mousse

What Time & Temperature for Beef Tenderloin? - Ask Jason

During a recent Live Ask Jason Q&A session John asked "I have a whole whole beef tenderloin from Sam's, what's a recipe for medium-rare on the rare side? - John Schoeneck" Jason responded to John with the following: Like other sous vided meats, the doneness you want is all about the temperature it's cooked at. I have some charts on my sous vide Time and Temperatures page that gives you general ranges for rare, medium-rare, medium, etc. You'll want to read the whole article.

Sous Vide Filet Mignon with Roasted Brussels Sprouts Recipe

Filet is a tender and very lean cut, making it a good choice for people trying to reduce their fat intake. I'll often sous vide a small tenderloin and serve it family style, with a big pile of roasted Brussels sprouts. This allows everyone to select what they like best, but if you want to cut it up and serve it individually that works awesome as well!

Sous Vide Filet Mignon Recipe with Blue Cheese Mousse

Sous vide filet mignon, or beef tenderloin, is a super tender, lean cut of beef that is often served as a fancy steak and works great with the low temperature precision cooking.

Sous Vide Chateaubriand Comments