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Recipe details
Chateaubriand with Mustard Crust and Cremini Mushrooms
A boneless Chateaubriand roast is coated with Dijon mustard, pan-seared, and served with browned cremini mushrooms. A quick dinner idea, ready in 30 minutes.
≈ 64 kcal/100 g · ≈ 90 kcal/serving
30 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef chateaubriand170 g
cremini mushrooms120 g
olive oil5 ml
Dijon mustard15 g
kosher salt1.5 g
Cookware and utensils
Heavy skillet
Tongs
Instant-read thermometer
Cutting board
Chef’s knife
Directions
01
Pat the beef dry with a paper towel.
Products
beef chateaubriand — 170 g
Action
Pat dry
Time
1 min
Temperature
Room temperature
02
Season the beef with salt and coat every side with Dijon mustard.
Products
beef chateaubriand — 170 g; kosher salt — 1.5 g; Dijon mustard — 15 g
Action
Coat
Time
3 min
Temperature
Room temperature
03
Heat the olive oil in a heavy skillet over medium-high heat.
Products
olive oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
04
Sear the mustard-coated beef on all sides until the crust is browned.
Products
beef chateaubriand — 170 g; Dijon mustard — 15 g
Action
Sear
Time
9 min
Temperature
Medium-high heat
05
Add the quartered mushrooms to the open spaces in the skillet.
Products
cremini mushrooms — 120 g
Action
Add
Time
1 min
Temperature
Medium heat
06
Cook the beef and mushrooms, turning the mushrooms occasionally, until the beef reaches 145°F/63°C internally.
Products
beef chateaubriand — 170 g; cremini mushrooms — 120 g
Action
Cook
Time
10 min
Temperature
Medium-low heat; beef final internal temperature 145°F/63°C
07
Rest the beef on a cutting board for three minutes.
Products
beef chateaubriand — 170 g
Action
Rest
Time
3 min
Temperature
Warm room temperature
08
Carve the roast into thick slices and serve it with the mushrooms.
Products
beef chateaubriand — 170 g; cremini mushrooms — 120 g
Action
Carve
Time
1 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available