"One high-end roast beef cut that's worth preparing at home (provided you have a little know-how) is chateaubriand. This cut, sourced from the center of the tenderloin and resembling a very large and very succulent filet mignon, will add a little French sophistication to your steak dinner - so long as you cook it correctly. To get tips in this department, Tasting Table consulted Clare Andrews, author of "The Ultimate Air Fryer Cookbook.""
"The reason why this cut needs to be cooked to medium-rare is due to its location on the cow. "Medium-rare is essential because tenderloin has very little fat or collagen to protect it from drying out," Clare Andrews explained. "Once you push past medium, moisture loss accelerates and the meat quickly becomes firm." A bone-dry and chewy steak is the last thing that you want this pricey cut to become, so make sure to be mindful of the temperature."
Chateaubriand is a high-end roast from the center of the tenderloin, resembling a large filet mignon and adding French sophistication to a steak dinner. When cooked gently, it delivers a buttery texture and delicate beef flavor that requires minimal aggressive methods. To preserve tenderness and juiciness, cook chateaubriand only to medium-rare so the interior remains pink, soft, and flavorful. Medium-rare is essential because tenderloin has little fat or collagen; beyond medium, moisture loss accelerates and the meat quickly becomes firm. Monitor temperature carefully to avoid a dry, chewy result.
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