Five-star dining in your own backyard with this Chateaubriand For Two steak recipe. Chateaubriand for two is the two most tender inner parts of the beef tenderloin. We will pair it with cowboy butter for a fun twist. With this recipe, we show you how to trim, dry brine, and reverse sear your chateaubriand on your charcoal Kamado grill.
- Beef Tenderloin (trimmed or not)
- Course Sea Salt
- BBQ Rub (we used paprika, brown sugar, garlic, salt)
- Butter (½ cup)
- Garlic (4 cloves, minced)
- Roasted Red Peppers (2 Tbsp, finely diced)
- Lemon Zest (from 1 lemon)
- Dijon Mustard (1 Tbsp)
- Parsley (½ Tbsp, dried)
- First, let’s prepare our Chateaubriand. Trim your beef tenderloin (you can also get this already trimmed) by removing the chain along the entire side of your beef tenderloin. Next, remove the tenderloin tips on either side. You are now left with your beef tenderloin or filet mignon portion. Trim any silver skin or hard fat and it’s ready to be dry-brined.
- Dry-brine your beef tenderloin by coating it in a course sea salt. This will help break down the proteins, create a dark bright red colour, and tenderize the proteins. Place on a wire rack and into your refrigerator for 45 minutes to 24 hours (the longer the better).
- Remove your beef tenderloin from the refrigerator and let it come to room temperature for about an hour before ready to grill. Remove any excess salt. When you’re ready to grill your steak, preheat your charcoal Kamado grill to 250-300 degrees (as low as you can set it). I added some wood chunks for some extra smoke flavour. Coat it in your favourite BBQ rub. I used paprika, brown sugar, garlic, and salt combination.
- Indirectly with a heat shield, place your beef tenderloin on your grill grates. You are looking for an internal temperature of 115-125 degrees. This took me about 40 minutes. Once you do, remove the beef tenderloin, let it rest, and fire up your grill temperature to 400 degrees or higher so we can sear it.
- Remove your heat shield, open up your vents, and let your grill come up in temperature. Once it is, directly sear your beef tenderloin on each side for that crispy char look and taste. Once your beef tenderloin has an internal temperature of 135 degrees or to your cooking preference, remove it and let it rest 5-10 minutes before slicing it.
- Chateaubriand for two is the two inner pieces of your filet mignon or beef tenderloin. Slice 2” slices from the middle and savour in that tender juicy next-level steak. Enjoy it on its own or with my cowboy butter.
- In a cast iron or grill-safe dish add all ingredients and place on the grill. Once the butter has melted you can stir and cook for additional few minutes. Pour or dunk your steak into this beautiful cowboy butter.