Learn how to make reverse seared beef, using a beautiful chateaubriand. Also, how to make a delicious bearnaise sauce to go with it!
When it comes to fine cuts of beef, I have a soft spot for Chateaubriand. It’s perfectly sized “for two” and always a special treat! Top it with homemade Bearnaise Sauce and it’s a little bit of heaven.
So given my love for Chateaubriand, it was my beef of choice to try the reverse seared method.
The reverse seared method of cooking beef is the opposite of what many think of when it comes to cooking beef. Rather than searing the beef first and finishing in the oven, the Reverse Sear method slow-roasts the beef first in the oven, then finishes it with a sear. My experience is that this method produces a superior finished product with much more predictable “done-ness”. I highly recommend it!
Get the Recipe: Reverse-Seared Chateaubriand with Bearnaise Sauce
- Salt and pepper
- Olive oil
Bearnaise Sauce (enough for 1 Chateaubriand):
- 1/2 cup unsalted butter, cut into 1/2" cubes
- 1 1/2 Tbsp. minced shallots
- Kosher salt and freshly ground black pepper
- 1 Tbsp. Champagne vinegar or white wine vinegar
- 1 large egg yolk
- 1 1/2 tsp. fresh lemon juice
- 2 Tbsp. finely chopped fresh tarragon
- For the Bearnaise Sauce:
- Melt a tiny bit of butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper and stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, about 2-3 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 3 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it and set aside. Melt 1/2 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolk, lemon juice, and 2 tsp. water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
- For the Chateaubriand:
- Preheat oven to 275° F. Place a cooking rack on top of a foil lined baking sheet and set aside.
- Dry meat with a paper towel and top with salt and pepper. Insert an oven-safe thermometer in to the thickest part of the meat.
- When oven is preheated, place meat on top of cooling rack and place in oven. Roast until thermometer registers a temperature of 125-128° F. for medium-rare or 135-138° F. for medium.
- Remove from oven and allow to rest while you preheat your skillet.
- Heat a skillet (I love cast iron!) over medium-high heat. Add 1 Tbsp. olive oil and 1 Tbsp. butter to pan. Once heated, add the beef and sear on all sides. Remove to a cutting board to rest for another 5 minutes. Slice and serve topped with Bernaise sauce.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Have a question…just for the sake of preparing veggies, etc…can you give me an approximate time for the oven…for med?? Planning to make this for hubby’s b’day…looks wonderful!!
Hi Janet, it will depend on the size of your roast, but you can roughly figure on 15-20 minutes per lb. Enjoy!
30 years in the industry never heard of reverse sear. It came out amazing and it just goes to show you you’re always learning something thank you
Glad you enjoyed it and yes, there always seems to be something new to learn :) Thanks!
Oh my gosh, Jennifer! I’m seriously salivating over here. Looks amazing. And a delivery from Fuego Diablo sounds like the perfect gift for any home cook. And reverse sear? I’ve never done that before. Looking forward to trying it out!
Thanks Liz. You must try the reverse sear. Works perfectly!
This meat is gorgeous. I’ve gotten very picky about my meat sources and the flavor of beef in particular. You hit the nail on the head about the flavor in a quality restaurant vs what you get at home. It’s great you’ve found a purveyor you love!
Thanks Toni. It was certainly premium meat. Mouthwatering!
What a mouthwatering steak and I love the béarnaise sauce!
Thanks Laura :)
This is a perfectly cooked, beautiful Chateaubriand. Absolutely mouthwatering and enticing! Pinning and sharing!
Thanks so much, Tricia :)
Jennifer, your husband isn’t he only one who’s drooling!! OMG this looks delicious! I have never tried reverse searing, but I’ll have to try! Gorgeous photos!!
Thanks Mary Ann. My son turned me on to reverse-searing (he’s a huge beef lover) and I love the results!
Literally mouthwatering… I have never cooked this cut of beef and now it’s all I can think about. Your sauce looks luscious, too. I need to track down this company, thanks so much Jennifer!!
Thanks Sue. It’s a great cut – always moist and tender!