Chateaubriand Roast
The Pinnacle of Tenderness and Elegance
Experience the height of fine dining at home with our premium Chateaubriand roast, the crown jewel of the tenderloin. Known for its unparalleled tenderness, buttery texture, and luxurious flavor, Chateaubriand is the ultimate centerpiece for a truly special meal.
The Story Behind the Cut:
Originating from early 19th-century France, the Chateaubriand was named after the French writer and diplomat François-René de Chateaubriand. Legend has it that his personal chef created this special roast to honor his love of sophisticated cuisine. Traditionally cut from the very center of the beef tenderloin—the most prized section—Chateaubriand is exceptionally lean yet remarkably juicy. It was a favorite among French nobility and remains a symbol of refined taste and culinary excellence.
What Makes It So Decadent:
Our Chateaubriand is carefully selected from the heart of the tenderloin, where the muscle fibers are the finest and most delicate. Each roast is beautifully marbled just enough to enhance the natural richness without overwhelming the pure beef flavor. The result is a melt-in-your-mouth experience that’s both luxurious and deeply satisfying.
Cooking Instructions:
For the perfect Chateaubriand, we recommend roasting or searing to medium-rare to preserve its delicate texture.
1.Bring to Room Temperature: Remove the roast from the refrigerator at least 30–45 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper (or your preferred seasoning blend).
2.Sear: Heat a heavy skillet (preferably cast iron) over high heat. Add a touch of oil and sear the Chateaubriand on all sides until a rich, golden-brown crust forms (about 2–3 minutes per side).
3.Roast: Transfer the seared roast to a preheated 375°F oven. Roast until the internal temperature reaches 120°F for rare or 125°F for medium-rare (about 15–20 minutes, depending on size).
4.Rest: Remove from the oven and let rest, tented loosely with foil, for 10–15 minutes. This allows the juices to redistribute for maximum tenderness.
5.Slice and Serve: Carve into thick slices and serve with a rich sauce like béarnaise, red wine reduction, or simple herb butter.
Pro Tip: Pair with roasted vegetables, creamy mashed potatoes, or a fresh green salad for an unforgettable meal.
Approximate 1.75-2.25 lbs