Chateaubriand Recipe - Sous Vide Filet Mignon Roast (2024)

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Chateaubriand Recipe - Sous Vide Filet Mignon Roast (1)

Let’s talk about the relatively unknown beef roast called chateaubriand.

Do you love filet mignon, but have to cook for a dinner party?

Look no further than Omaha Steaks chateaubriand steak, which is otherwise known as a filet mignon roast.

This roast is our new favorite secret weapon for any dinner party because it’s so tasty, easy to sous vide, and saying the word chateaubriand just makes you feel fancy!

Chateaubriand Recipe - Sous Vide Filet Mignon Roast (2)

What is chateaubriand?

Chateaubriand is a special super-tender beef roast. To put it simply, or to explain to your guests that will want to make it after trying your dish, it is a filet mignon roast/beef tenderloin.

This cut of meat is incredibly tender because it comes from the tenderloin, like your classic filet mignon, and is a part of the cow that is non-weight bearing.

To learn more specific detail around this amazing cut of meat check out Omaha Steaks’ chateaubriand information page.

Chateaubriand Recipe - Sous Vide Filet Mignon Roast (3)

Chateaubriand vs filet mignon:

A chateaubriand is a the entire filet mignon tenderloin served in a large roast cut.

A filet mignon is just a chateaubriand that a butcher has hand cut into individual servings.

Choose a chateaubriand if you prefer less of the char on the outside of the meat and want more of that perfectly cooked medium rare center.

Chateaubriand Recipe - Sous Vide Filet Mignon Roast (4)

How to cook chateaubriand:

Cooking your chateaubriand via sous vide is a no-fail and easy way to cook this premium cut of beef perfectly every single time, no matter how busy you are entertaining a party or taking care of your family.

All it takes is a sous vide (they’re very affordable), a water bath, an hour and a half, and a few simple ingredients. We’re a fan of a perfect medium rare or chateaubriand, and if you’d like that result set your sous vide to 130-131°F (54°C), and after the hour and a half you will have these perfect results every time.

If you’re a fan of sous vide, don’t miss our other sous vide recipes.

Chateaubriand Recipe - Sous Vide Filet Mignon Roast (5)

Chateaubriand Recipe - Sous Vide Filet Mignon Roast (6)

How to cut and serve chateaubriand:

After letting your chateaubriand rest for at least 5 minutes, it’s time to cut and serve this roast for your guests.

Because the chateaubriand is a filet mignon roast, we cut them about ¾ of an inch thick to allow our guests to enjoy a luxurious steak experience. Feel free to also slice it thinly because it will come out delicious no matter how it’s sliced.

Chateaubriand Recipe - Sous Vide Filet Mignon Roast (7)

We served our chateaubriand feast with two new favorite Omaha Steaks sides!

Specifically our favorite was the multi colored carrots which a delicious natural sweetness. To top it all off, we made Omaha Steaks roasted potatoes, and finished them in our cast iron pan that we used to sear the chateaubriand to pick up all those delicious pan drippings.

Roasts are never anything you should be afraid of, and they definitely are not the bland or boring piece of meat that you may have experienced growing up.

Chateaubriand aka filet mignon roast is our new favorite way to make a large amount of beef for all of our upcoming dinner parties, and you should try it too! It is a sure way to wow everyone.

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Whip up this recipe? Be sure to tag us on social media as @coupleinthekitchen and we’ll share it with our foodie followers!

This recipe was created in partnership with Omaha Steaks, thanks for supporting the brands we love!

Chateaubriand Recipe - Sous Vide Filet Mignon Roast (8)


Yield: 6

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 5 minutes

Total Time: 1 hour 40 minutes

If you like filet mignon, you’ll love a chateaubriand roast! Here’s how to sous vide a chateaubriand tenderloin.



  1. Set your sous vide to 130-131°F (54°C) for a medium rare chateaubriand.
  2. Season your chateaubriand thoroughly with salt and pepper, and place in a ziplock bag.
  3. Cut ¼ stick of butter into four pieces and place two on each side of the chateaubriand.
  4. Finally, add in the garlic and the three sprigs of thyme. This herb will add a great flavor infusion into the chateaubriand while in the sous vide water bath.
  5. Place the ziplock bag in the water bath using the easy water displacement method to take the air out of the bag and let it cook for an hour and a half.
  6. Once your chateaubriand has taken an hour and a half sous vide bath, take it out of the bag and let it rest for 5 minutes.
  7. While it’s resting, preheat your pan on high heat and pat your chateaubriand dry. Add butter or an oil with a high smoke point, like grapeseed oil, to your pan and quickly sear your chateaubriand on each side.
  8. It’s important to remind you that your chateaubriand is already perfectly cooked from the sous vide. Your only goal is to add a nice crust to the outside of the roast.
  9. Once seared, take the roast out of the pan and let it rest for at least 5 minutes.

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Chateaubriand Recipe - Sous Vide Filet Mignon Roast (2024)


How long to cook Chateaubriand in sous vide? ›

Place in sous vide bag with fresh herbs and a splash of olive oil. Seal bag and place bag into hot water. Cook for 90-120 minutes. Remove from bag and pat dry.

How long do you cook filet mignon in sous vide? ›

How Long to Sous Vide Filet Mignon
Level of DonenessSous Vide Steak TemperatureTime to Cook
Medium-rare130°F45 minutes to 2.5 hours
Medium145°F45 minutes to 4 hours
Medium-well150°F45 minutes to 3 hours
Well done160°F+1 to 3 hours
1 more row
Jan 13, 2024

What is the best temperature for sous vide beef tenderloin? ›

Temps and Times for Sous Vide Tenderloin Steaks

I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. I like my tenderloin in the very-rare-to-rare range, between 120°F (49°C) and 128°F (53°C), for optimal tenderness and moistness.

Which is better filet mignon or Chateaubriand? ›

The Taste of Chateaubriand

However, it is cut from the thicker end of the tenderloin, which means it has more fat running through the meat. This fat gives chateaubriand a richer, more buttery flavor than filet mignon. The texture is also more succulent, making it a favorite among those who enjoy a more robust steak.

What temperature should you cook a Chateaubriand? ›

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare, 45 to 50 minutes for medium doneness.

Is 2 hours long enough for sous vide steak? ›

Sous Vide the Steak for 1-3 Hours

For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours. We recommend 125°F for a perfect medium-rare steak for the optimal eating experience.

Can you sous vide filet mignon too long? ›

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

What is the best temperature for filet mignon? ›

Filet Mignon Cook Time on the Grill
Filet Mignon DonenessSteak TemperatureTime On Grill
Rare120° F – 125° F3-4 minutes per side
Medium Rare125° F – 135° F5 minutes per side
Medium135° F – 145° F5-7 minutes per side
Medium Well145° F – 155° F7-9 minutes per side
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Can you overdo steak in sous vide? ›

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

Should you sear before or after sous vide? ›

Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

Should you season steak before sous vide? ›

Even if you don't have this kind of time, I find it's best to season steak before sous viding.

What is the best sous vide temperature for roast? ›

Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.

What is so special about chateaubriand? ›

These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.

Why is chateaubriand so expensive? ›

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

What is the ideal sous vide time for steak? ›

Strip and Ribeye Steak
Preferred DonenessTemperatureTime
Very rare to rare120°F / 49°C to 128°F / 53°C1h to 2h 30m
Medium-rare129°F / 54°C to 134°F / 57°C1h to 4h
Medium135°F / 57°C to 144°F / 62°C1h to 4h
Medium-well145°F / 63°C to 155°F / 68°C1h to 3h 30m
1 more row

Does meat get more tender the longer you sous vide? ›

Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes.

Can you overcook steak in sous vide? ›

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

How to cook a 32 oz Chateaubriand? ›

  1. Preheat oven to 350°F.
  2. Lightly brush roast with olive oil and season with salt and pepper.
  3. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 2 pound roast will take about 30 minutes to cook) or to desired internal temperature.

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