Chateaubriand is not technically a cut of meat, although it has come to be associated with center cuts from the beef tenderloin. Technically, Chateaubriand refers to a recipe that includes a roasted slice from the beef tenderloin that is served covered with Bearnaise sauce. If you have purchased part of a beef tenderloin that is labeled Chateaubriand, you can roast it in the traditional manner, or grill it for a more modern twist. Serve the Chateaubriand with Bearnaise sauce, or serve it plain. A 3-ounce serving of Chateaubriand has 210 calories, 15 grams of fat and 6 grams of saturated fat, which is roughly the same nutrition content as 3 ounces of 85 percent lean ground beef.
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Take the Chateaubriand roast out of the refrigerator and allow it to warm to room temperature. The roast will stay more tender and juicy on the grill if it warms up first. Season the roast with salt and pepper to taste.
Preheat the grill to high, or 450 degrees Fahrenheit. Brush the grill grates with olive oil to prevent the meat from sticking to the grill grates.
Reduce the heat to medium, or 350 degrees Fahrenheit. Place the Chateaubriand on the grill and cook it for 15 minutes with the lid down. Turn the Chateaubriand occasionally to ensure that it cooks evenly.
Take the Chateaubriand off the grill and insert a meat thermometer into the center. The Chateaubriand is ready at medium-rare doneness when the thermometer registers 145 degrees Fahrenheit, according to a report from the University of Wisconsin. If the Chateaubriand is not yet to temperature, place it back on the grill and continue cooking until it reaches 145 degrees.
Place the Chateaubriand on the serving platter and allow it to rest for 15 minutes before you cut it into 1/2-inch-thick slices and serve them. Serve them plain or covered in Bearnaise sauce.