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Recipe details
Chateaubriand with Pepper Crust and Baby Potatoes
A boneless Chateaubriand roast is coated with coarse black pepper, pan-seared, and served with crisp-edged baby potatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 101 kcal/100 g · ≈ 160 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 potatoes150 g
olive oil5 ml
coarsely ground black pepper1.5 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
Rub the beef with the salt and black pepper.
Products
beef chateaubriand — 170 g; kosher salt — 1.5 g; coarsely ground black pepper — 1.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Boil the halved potatoes in salted water until just tender
Products
baby potatoes — 150 g
Action
Boil
Time
6 min
Temperature
Boiling water, 212°F/100°C
04
drain them
Products
baby potatoes — 150 g
Action
Boil
Time
6 min
Temperature
Boiling water, 212°F/100°C
05
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
06
Sear the beef on every side until deeply browned.
Products
beef chateaubriand — 170 g
Action
Sear
Time
8 min
Temperature
Medium-high heat
07
Add the potatoes and turn them cut-side down beside the beef.
Products
baby potatoes — 150 g
Action
Arrange
Time
1 min
Temperature
Medium heat
08
Cook the beef and potatoes, turning the potatoes once, until the beef reaches 145°F/63°C internally.
Products
beef chateaubriand — 170 g; baby potatoes — 150 g
Action
Cook
Time
8 min
Temperature
Medium-low heat; beef final internal temperature 145°F/63°C
09
Rest the beef on a cutting board for three minutes.
Products
beef chateaubriand — 170 g
Action
Rest
Time
3 min
Temperature
Warm room temperature
10
Carve the rested roast into thick slices and serve it with the potatoes.
Products
beef chateaubriand — 170 g; baby potatoes — 150 g
Action
Carve
Time
1 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available