Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus
- by Chef David Rose
- Last updated Mar 28, 2023
Are you craving an easy-to-prepare recipe that will level up your favorite filet mignon experience, complemented by a side worthy of its company? Then look no further, because this roasted Chateaubriand with red wine gravy and lemon-garlic asparagus recipe was made just for you. Never had this mouthwatering filet mignon roast on your menu? The Butcher’s Guide: What is a Chateaubriand Roast? is the perfect source to learn what makes it so tender and delicious.
Why We Love This Chateaubriand Recipe
If you savor the fork-tender and savory decadence of the perfect single-serve filet mignon steak, this Chateaubriand recipe is going to blow your mind. Featuring extra-aged, -trimmed, and -lean Chateaubriand, accented by a velvety-rich gravy that makes every slice exceptionally juicy, and accompanied by a powerhouse of lemony garlic-flavored asparagus, every bite is a celebration. Ready to taste pure fork-tender perfection? Let’s get started!
Tools You’ll Need Before You Start
- 1 Large Cast Iron Pan
- 1 Wire Rack-Lined Baking Sheet
- 1 Meat Thermometer
- 1 Whisk
- 1 Large Saucepan
How to Cook Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus
In order to truly taste the difference in this elevated filet mignon roast experience, you must first select the perfect Chateaubriand. Luckily for you, Omaha Steaks has two mouthwatering options: the 30+ day-aged, double-trimmed Omaha Steaks Butcher’s Cut Chateaubriand and the 35+ day-aged, triple-trimmed, 100% Private Reserve filet mignon Omaha Steaks Private Reserve® Chateaubriand Roast. Whichever roast you choose, you’ll taste Omaha Steaks guaranteed perfection in every bite.
1. The Chateau(briand) Must Go On!
The centerpiece of this impressive meal is also the element that takes the longest to prepare, so this recipe is going to start with prepping and cooking your Chateaubriand, which will include some downtime in which you can prepare the rest of your dish.
As with all our perfectly flash-frozen proteins, the first step is to properly thaw it. Completely thaw your incredibly tender, extra-juicy Omaha Steaks Chateaubriand in the refrigerator for 48-72 hours, or approximately 4-7 hours per pound.
Once completely thawed, pat dry with paper towels on all sides while preheating your oven to 250 degrees F. Next, enrich its naturally incredible flavor by liberally seasoning with salt and ground black pepper on all sides and allowing it to come to room temperature, which should take about 30 minutes. Add low smoke point grapeseed oil to your cast iron pan and bring to high heat, then sear that perfectly seasoned roast for two to three minutes on all sides until it reaches a golden brown all over.
Now that your roast is perfectly seared and your oven is ready, remove the Chateaubriand from the pan, reserving those delicious, savory drippings, put in on a wire rack-lined baking sheet, and place it in the oven. Determine the correct cooking time based on your roast’s size and your preferred doneness by referring to the Omaha Steaks roast cooking chart, using a meat thermometer to ensure perfection. Not sure what your preferred doneness looks like? Omaha Steaks doneness guide is here to help. Then simply rest for 15 to 20 minutes to give those unbelievable juices time to redistribute and slice to desired thickness for the perfect bite!
2. Pour Some Red Wine Gravy on Meat
While your Chateaubriand is reaching perfection in the oven, use this downtime to create the ideal gravy to complement your roast. First, bring your cast iron pan with the liquid-gold drippings you reserved earlier to high heat and add your sweet shallots and pungent minced garlic, browning for about 30 seconds. Next, add the red wine and deglaze the pan, releasing any caramelized ingredients, and cook until the wine is reduced by half in volume, which should take about three minutes.
Once volume is reduced, lower heat to medium and whisk in two tablespoons of creamy butter and thickening flour over three to four minutes, until well-incorporated and clump-free. Next, add water and salty, umami-packed bouillon cubes to the pan and bring to a boil before stirring in your spicy stone ground mustard. Reduce this powerful mixture to a low heat and simmer until you’ve achieved the sauce-like consistency you crave, which should take seven to eight minutes. Season to taste with salt and pepper, turn off heat, and whisk in the remaining two tablespoons of butter until it’s fully melted and emulsified into the sauce.
3. Turn Lemons into Lemon Side Dishes
It’s time to bring the whole meal together by preparing your gloriously sweet and bitter lemon-garlic asparagus side dish. Start by adding your olive oil to a large saucepan and bringing it to medium-high heat. Next, add your asparagus and enhance its flavor by lightly seasoning with salt and ground black pepper and the welcoming heat of crushed red pepper. Allow the mixture to sear undisturbed for no longer than one minute, then turn your veggies and add your minced garlic, sautéing for about 10 seconds.
Level-up the flavor by adding your lemon juice and continuing to sauté until it’s reduced in volume by two-thirds, which should take about a minute. Finally, add the finishing touch on this steakhouse-worthy side by tuning off the heat, adding your butter and emulsifying it into a pan sauce, and then seasoning with salt and pepper. Now it’s time for the best part: enjoying it!
Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus
Ingredients
Chateaubriand
- 1 2 or 4 lb. Omaha Steaks Butcher's Cut Chateaubriand or 1 3 lb. Omaha Steaks Private Reserve® Chateaubriand Roast
- Kosher salt
- Ground black pepper
- 1/4 cup grapeseed oil
Red Wine Gravy
- 1 1/2 cups red wine
- 1 whole medium shallot, small diced
- 2 garlic cloves, minced
- 2 beef bouillon cubes
- 2 1/2 cups water
- 1 tablespoon stone ground mustard
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Reserved pan juices from seared chateaubriand
- Kosher salt
- Ground black pepper
Lemon-Garlic Asparagus
- 1 lb. jumbo asparagus, woody stems trimmed and spears blanched in salted water
- 2 garlic cloves, minced
- Pinch of kosher salt
- Pinch of ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
- Juice of half a lemon
- 1/4 cup olive oil
Instructions
Chateaubriand
- Pat chateaubriand dry with paper towels on all sides. Season liberally on all sides with salt and ground black pepper and allow to come to room temperature, about 30 minutes.
- Preheat oven to 250 degrees F.
- In a large cast iron pan, add grapeseed oil and bring to high heat.
- Sear chateaubriand on all sides until golden brown all over, about 2 to 3 minutes on each side.
- Remove chateaubriand from pan, reserving pan drippings, and place chateaubriand on wire rack lined baking sheet. Place in oven and refer to Omaha Steaks cooking chart for cook time and desired doneness. Use meat thermometer to ensure accurate cooking doneness.
- Rest chateaubriand for 15 to 20 minutes. Slice to desired thickness.
- Serve with lemon-garlic asparagus and red wine gravy.
Red Wine Gravy
- Bring cast iron pan with reserved pan drippings to high heat, then add shallots and minced garlic to pan. Brown for 30 seconds.
- Add red wine and deglaze pan, cooking until reduced by half in volume, about 3 minutes.
- Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, about 3 to 4 minutes.
- Add water and bouillon cubes to pan and bring to a boil, then whisk in stone ground mustard.
- Reduce mixture to low heat and simmer until achieving a sauce-like consistency, about 7 to 8 minutes.
- Season to taste with salt and pepper as needed. Turn off heat and whisk in remaining 2 tablespoons butter until fully melted and emulsified into sauce.
Lemon-Garlic Asparagus
- In a large saucepan, add olive oil and bring to medium-high heat.
- Add asparagus to pan and season lightly with kosher salt, ground black pepper, and crushed red pepper flakes. Sear undisturbed for about one minute.
- Turn asparagus and add minced garlic, sautéing for about 10 seconds. Add lemon juice and continue sautéing until reduced by two-thirds in volume, about one minute.
- Turn off heat and add butter, stirring until emulsified into a pan sauce. Season to taste with salt and ground black pepper as needed.
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