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Recipe details
Pan-Seared Chateaubriand with Mustard-Honey Glaze and Asparagus
A whole boneless beef chateaubriand roast deeply browned in a skillet, coated with mustard and honey, cooked with asparagus, and served in thick slices. A dinner idea with ingredients and cooking steps in one place.
≈ 598 kcal/100 g · ≈ 153 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
asparagus spears115 g
whole-grain mustard15 g
canola oil15 ml
honey10 g
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Heavy ovenproof skillet
Small bowl
Tongs
Instant-read thermometer
Cutting board
Chef’s knife
Directions
01
Stir the mustard, honey, half the salt, and pepper in a small bowl.
Products
whole-grain mustard — 15 g; honey — 10 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Stir
Time
2 min
Temperature
Room temperature
02
Heat the oil in a heavy skillet over medium-high heat.
Products
canola oil — 15 ml
Action
Heat
Time
3 min
Temperature
Medium-high heat
03
Sear the beef chateaubriand on each side until deeply browned.
