Don't you just want to sit down to your dinner table this very minute thinking about a roast sized Filet Mignon? After all, that's exactly the definition of the Chateaubriand. You'll savor the finest triple-trimmed Chateaubriand roast cut from our exclusive Private Reserve tenderloins. We promise you the most mouthwatering roast you've ever experienced, because this Chateau is aged to perfection for the ultimate in tenderness and flavor. When you want to entertain in grand style or thrill your family with the ultimate in dining our Private Reserve Chateaubriand is the definitive dinner. Serves 6 to 8.
Private Reserve® Chateaubriand Roast Product Information & Preparation Instructions:
Thaw roast thoroughly, will take 2 days in refrigerator.
Preheat oven to 400°F. The high heat is needed to develop a brown exterior. Season thawed Chateaubriand Roast as desired. Place roast on an elevated wire roasting rack in a roasting pan. Cook uncovered for 50-55 minutes for a rare to medium rare roast. For a medium to medium well roast cook 1 hour and 10 minutes to 1 hour and 15 minutes minutes. Remove temderloin roast from oven and let rest for 10-15 minutes before slicing and serving.
Sear and Slow Roast:
Preheat oven to 250°F. Remove Chateaubriand Roast from packaging and lightly pat dry. Lightly brush roast with olive oil. Roll roast in a seasoning blend or rub until all sides are covered. In a well ventilated area, heat 1/8" of cooking oil over high heat in a large sauteor roasting pan until very hot. Or, if using outdoor grill, preheat to high. Carefully place tenderloin roast in pan or on grill, rotating to brown all 4 sides. Place roast on wire roasting in roasting pan. Roast slowly in the preheated oven for 1 hour and 10 minutes to 1 hour and 20 minutes or until reaches an internal temperature of 130°F for medium rare. For medium to medium well roast for 1 hour and 35 minutes -1 hour and 45 minutes. Remove from oven and let rest for 10-15 minutes before slicing and serving.
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Read what our customers say
Simply the best piece of beef I have ever tasted.
Todd C. - Cortlandt Manor, NY