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Chateaubriand is a steak cut from the "center cut" of the beef tenderloin. It is similar to a filet mignon, though it is usually thicker. It just needs to be heated through, usually 2 to 3 hours.
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!
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