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Recipe details
Chateaubriand with Rosemary Potatoes
A pan-seared Chateaubriand roast is finished with rosemary butter and served with tender potatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 194 kcal/100 g · ≈ 332 kcal/serving
35 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
baby potatoes, halved140 g
olive oil15 ml
unsalted butter14 g
fresh rosemary, chopped1 g
ground black pepper0.5 g
kosher salt1.5 g
Cookware and utensils
Heavy skillet
Tongs
Instant-read thermometer
Cutting board
Chef’s knife
Directions
01
Boil the halved potatoes in salted water until tender, about 12 minutes.
Products
baby potatoes, halved — 140 g; kosher salt — 1.5 g
Action
Boil
Time
12 min
Temperature
Simmering water
02
Pat the beef dry and season all sides with the salt and pepper.
Products
beef chateaubriand — 170 g; kosher salt — 1.5 g; ground black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat, about 200°C / 400°F
04
Sear the beef on every broad side until deeply browned, turning it with tongs.
Products
beef chateaubriand — 170 g
Action
Sear
Time
8 min
Temperature
Medium-high heat
05
Add the butter and rosemary to the skillet and baste the beef repeatedly until its center reaches 63°C / 145°F.
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