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Recipe details
Butter-Basted Pan-Seared Chateaubriand with Cremini Mushrooms
A boneless Chateaubriand is pan-seared, basted with foaming butter and thyme, rested, sliced, and served with browned cremini mushrooms. A dinner idea with ingredients and cooking steps in one place.
≈ 148 kcal/100 g · ≈ 163 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 · 1 roast, about 1½ inches thick
cremini mushrooms90 g
unsalted butter14 g
olive oil5 ml
kosher salt1.5 g
black pepper0.5 g
fresh thyme1 pcs
Cookware and utensils
Heavy skillet
Tongs
Instant-read thermometer
Small bowl
Cutting board
Chef’s knife
Directions
01
Pat the beef dry with paper towels.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides of the beef with kosher salt and black pepper.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick; kosher salt — 1.5 g; black pepper — 0.5 g
Action
Season
Time
1 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
3 min
Temperature
Medium-high heat
04
Sear the beef for 2 minutes on each broad side.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
05
Add the butter and thyme to the skillet.
Products
unsalted butter — 14 g; fresh thyme — 1 pcs
Action
Add
Time
1 min
Temperature
Medium heat
06
Baste the beef with the foaming butter while turning it every 30 seconds.
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