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Top Sirloin Chateaubriand

Top Sirloin Chateaubriand


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Top Sirloin Chateaubriand

This recipe presents a sumptuous way to prepare a Top Sirloin Chateaubriand, complemented by a rich mushroom sauce. The meat is first seasoned and marinated in a blend of soy sauce or coconut aminos, olive oil, red wine, vinegar, garlic, and rosemary, enhancing its flavor. After marinating, the Chateaubriand is seared to perfection and roasted in the oven. The highlight of this dish is the homemade mushroom sauce, a combination of shallots, garlic, mushrooms, beef broth, and red wine, simmered to a savory finish. This gourmet dish promises a delightful dining experience, ideal for special occasions or a sophisticated dinner.

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Top Sirloin Chateaubriand


  • 1 (1 ½ -2 lb) Top Sirloin Chateaubriand
  • Kosher salt and pepper, to taste
  • Neutral oil, for searing (we used avocado oil)


  • ¼ cup soy sauce or coconut aminos
  • 2 Tbsp olive oil
  • 2 Tbsp dry red wine
  • 1 Tbsp red wine vinegar
  • 3 cloves garlic, grated
  • 1 sprig fresh rosemary, rough chop

Mushroom Sauce

  • 3 Tbsp butter
  • 1 large shallot, minced
  • ½ lb mushrooms, finely chopped (use your favorite mushrooms)
  • 3 cloves garlic, grated
  • 1 ½ cups beef broth
  • ½ cup dry red wine
  • 1 sprig rosemary
  • Splash red wine vinegar


  1. Season meat all over with salt and pepper. Place in a zipper bag or baking dish with marinade ingredients, turn to coat. Marinate at least 3 hours or overnight.
  2. For more even cooking, remove meat from the refrigerator 30 minutes before you plan to cook. Preheat the oven to 400°F.
  3. Preheat an oven safe skillet over medium high heat for 3 minutes. Add just enough oil to coat the pan and heat to a  shimmer. Sear meat for 2 minutes each side, or until browned. Insert an oven safe thermometer into the meat and place the entire pan in the oven. (If you don’t have an oven safe skillet, transfer to a baking pan or rimmed baking sheet) Roast until the meat reaches 125°F for rare, or 130°F for medium rare (about 12-16 minutes for a 2 lb Chateaubriand.)  Remove from the oven and allow meat to rest on a cutting board for about 10 to 20 minutes before serving. 

Mushroom Sauce

  1. Heat a skillet over medium heat (preferably the one you roasted the meat in, but a clean one will do!) Melt butter and use a spatula or wooden spoon to scrape up any browned bits. Add shallots and cook for 3 minutes. Add mushrooms and garlic, and cook for 4 minutes, or until the mushrooms have softened. Add wine and broth, bring to a boil, and reduce to medium low (or a simmer.) Add a sprig of rosemary and continue to simmer for another 10 minutes, or until reduced. Serve over steak.


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