No. 1 High Rollers Meat Sous Vide Chateaubriand

Sous vide Chateaubriand

Today we take on the task of cooking one of the most delicious pieces of meat (if cooked properly!), the Chateaubriand or the centerpiece of your beef tenderloin. More specifically we will sous vide Chateaubriand, because you know it we are all about sous vide here at So follow along for our cook of this bad boy sous vide Chateaubriand.

Fun as we are, we have dubbed it the high rollers meat due to the cost of the meat and its history. The history of this cut of meat is pretty diverse, and it seems like there are mixed opinions about its origin.

However, by the 1950s in the United States, Chateaubriand became a treat for upscale VIPs and high rollers in Las Vegas, eventually becoming a staple of the local supper clubs referred to as gourmet rooms that were found on and off the Vegas strip. Thus the name – The High Rollers Meat.

Sous Vide Chateaubriand

We prepared this meat for our New Years Dinner and served it together with Pommes Anna and an amazing red wine reduction. Due to the planning and events during the evening my time schedule completely ran away from me and I forgot to get any pictures of after slicing open the meat. So you will have to trust me, it was delicious medium rare all the way through and tender like butter.

Sous Vide Chateaubriand

Course: DinnerCuisine: Other world cuisine
Prep time


Cooking time







Cook along as we take on the task of preparing the most delicious sous vide Chateaubriand. This will make your mouth run. We will take you from trimming the meat all the way through cooking it and slicing it in the end. The eating part, you will have to do on your own!


  • Whole tenderloin or pre-cut center piece of tenderloin

  • Salt

  • Pepper

  • Oil for pan frying / searing


  • Unwrap your whole beef tenderloin and get ready to trim it. If you have bought a piece already cut into the Chateaubriand, skip the next couple of steps. Whole tenderloin
  • Remove, clean and trim of any silver skin and excess fat that will not renderTrimmed tenderloin
  • Cut the beef tenderloin in to your desired cuts. Remember the center piece is what you want to use for your Chateaubriand.
    DO NOT throw away the rest of the meat, it is still delicious and can be used in many different recipes. I cut a couple of tenderloin steaks and small pieces of meat great for stews, pasta dishes or what ever your imagination throws at you. Store the excess meat in the freeze or fridge depending on when you plan to use it.Tenderloin cut into Chateaubriand
  • Season your Chateaubriand prior to vacuum. I only used salt and pepper, but go a head and use whatever you feel like. Seasoned raw chateaubriand
  • Vacuum seal your Chateaubriand and add it to your water bath which has been dialed in and heated to 55 °C / 131 °F
    Leave for at least 2 hours. In this particular case it ended up being in the water bath for 4 hours do to timing on new years eve. Vacuum sealed chateaubriand
  • Take the Chateaubriand out of the water bath and pat it dry. At the same time start to heat up a pan in order to add a nice crust to the meat.Pat dry chateaubriand after sous vide
  • Sear the Chateaubriand in a very hot pan. Throw in a bit of fresh rosemary and garlic for additional flavors. Finish off with a bit of butter.Pan searing chateaubriand with herbs, butter and garlic
  • Done! Slice the Chateaubriand into appropriate slices and enjoy.Chateaubriand sous vide


  • Enjoy the Chateaubriand with the sides of your choice. You could try with delicious Pommes Anne and a powerful red wine reduction.

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    1. Hi Tim,

      the red wine reduction sauce/glace consists of multiple steps, however the end result is also super delicious.

      1 dl balsamic vinegar – apple, red wine, etc. can of course also be used, and preferably in combination
      1 tbsp. honey
      1/2 bottle of red wine – preferably red wine
      1/4 bottle of port – I have also used sherry with great success
      50 grams of mushrooms
      2 cloves of garlic
      2 onions
      1 liter veal broth or veal stock
      50 grams of butter

      Here’s how you do it:
      Honey is lightly caramelised, vinegar is added and both parts are boiled together to form a so-called gastrique
      Red wine and port are added and the whole is reduced to a third
      The other ingredients are added except butter, and the sauce is boiled down to 4 max 3 dl – possibly 2 depending on how strong you want your sauce and how thin/thick it is at this point
      The sauce is strained and then boiled – you can make it a day in advance
      After the sauce has been removed from the heat, “mount” with cold butter immediately before serving

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