Based on the original 19th century French recipe of roasted center-cut filet mignon with wine, thyme, garlic, shallots and butter, our Chateaubriand is elevated a few notches up by the use of modern sous vide, making it even more tender and allowing you to serve it in literally a few minutes.

But if you want to see why these steaks are so good and get them to the true steakhouse quality level, proper cooking is the key. Follow the professional advice below on how to avoid overcooking and get a perfect medium-rare beef tenderloin. Once you are done, we guarantee you’ll be placing your next order in no time.