Entrée: France – Châteaubriand avec Beurre Maître d'Hôtel (Châteaubriand with Maître d'Hôtel Butter)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
20 min
Additional
10 min
Total
40 min
Ingredients
1 center-cut beef tenderloin, tied (12–16 oz / 340–450 g) Salt and freshly ground black pepper to taste 1 tbsp neutral oil (15 ml) 2 tbsp unsalted butter (30 g) 2 tbsp chopped parsley (8 g) 1 tsp lemon juice (5 ml) 1 / 2 tsp lemon zest
Instructions
1. Mix 1 tbsp softened butter with parsley, lemon juice, and zest; season and chill (maître d’hôtel butter). 2. Heat oven to 400°F/200°C. Season tenderloin. Sear in oil in an oven-safe skillet until browned on all sides, 4–5 minutes. 3. Transfer to oven; roast 10–15 minutes to 125–130°F for medium-rare. Rest 10 minutes. 4. Slice thick medallions; top with slices of the compound butter and serve.
Nutritional Information*
Per serving | Servings: 2
Calories: 464 kcal
Carbohydrates: 0.5 g
Protein: 43.1 g
Fat: 32.7 g
Saturated fat: 13.5 g
Cholesterol: 153 mg
Fiber: 0.2 g
Sugar: 0.1 g
Sodium: 91 mg
Potassium: 590 mg
Calcium: 38 mg
Iron: 5.16 mg
Vitamin A: 129 µg RAE
Vitamin C: 6.9 mg
Vitamin D: 0.2 µg
Generated: 2026-11-05T19:35:01+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.