• 2-pound beef tenderloin roast
  • Salt and pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup cognac
  • 1/2 cup beef broth
  • 1/4 cup heavy cream


  1. Preheat the oven to 425°F.
  2. Season the beef tenderloin roast generously with salt and pepper.
  3. Heat the olive oil in a large oven-safe skillet over high heat.
  4. Sear the beef on all sides until it is browned and crispy, about 2 minutes per side.
  5. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature of the beef reaches 125°F for medium-rare.
  6. Remove the beef from the skillet and let it rest for 10 minutes.
  7. While the beef is resting, make the sauce. Melt the butter in the skillet over medium heat.
  8. Add the garlic and thyme and cook for 1-2 minutes, or until fragrant.
  9. Pour in the cognac and scrape up any browned bits from the bottom of the skillet.
  10. Add the beef broth and bring the mixture to a simmer.
  11. Cook for 5-10 minutes, or until the sauce has reduced by half.
  12. Stir in the heavy cream and continue to simmer until the sauce has thickened slightly.
  13. Slice the beef tenderloin roast and serve with the sauce.

Chateaubriand is a delicious and elegant dish that is perfect for a special occasion or dinner party. Serve it with roasted vegetables or a side salad for a complete meal. Enjoy!