How to Sear Roast a Chateaubriand
- by Omaha Steaks
- Last updated Jan 10, 2024
What if your entire holiday roast was made from the world’s best filet mignon? That’s what an Omaha Steaks Chateaubriand delivers – with fork-tender, mild beef flavor that steak lovers around the world crave. Learning how to sear roast a chateaubriand may seem daunting, but this simple sear-roasting method will deliver exceptional results every time.
How to Sear Roast a Chateaubriand
Follow these steps to cook an incredible holiday chateaubriand. This method gives your tenderloin roast a nice hard sear on the outside and edge-to-edge pinkness on the inside.
1. Defrost Completely and Bring to Room Temperature
Thaw your roast completely in the refrigerator for 48-72 hours, or approximately 4-7 hours per pound. Before seasoning, set the chateaubriand on the countertop for 30 to 45 minutes to bring it to room temperature. This important step will allow the roast to cook evenly throughout.
2. Lightly Oil and Season
To help seasonings adhere to the meat, use a paper towel to remove as much moisture as possible from the exterior of the roast. Then lightly oil and generously season the roast with your favorite Omaha Steaks Seasoning or Rub on all sides.
3. Sear the Roast on All Sides
In a large cast iron or stainless-steel pan, add 4 tablespoons grapeseed oil (or other high smoke point oil) and bring to medium-high heat on the stovetop. Sear the chateaubriand on all sides, until a golden-brown crust forms; about 2-3 minutes per side. Apply pressure to the chateaubriand to help with the searing process for maximum Maillard reaction, which is how browned food achieves its distinctive flavor. You can also sear the chateaubriand on the grill over direct medium-high heat for that incredible grill flavor.
4. Roast in the Oven at 250°F Until 5° Below Desired Doneness
Pre-heat your oven to 250°F, using the Omaha Steaks Roast Cooking Chart as a guide. Transfer seared chateaubriand to an elevated rack in a roasting pan, and then place on the center rack of your oven. Measure the internal temperature by inserting a meat thermometer in the center of the chateaubriand and remove when it is 5-10 degrees below your desired doneness using the guidelines below.
- Rare 120-130 °F
- Medium rare 130-140 °F
- Medium 140-150 °F
- Well-done 160-170 °F
Chef Tip: For the optimal experience, a filet mignon roast is best cooked to a medium-rare doneness.
5. Let it Rest
Place the chateaubriand on a cutting board and tent with foil. It’s important to give your roast at least 20 minutes to rest after removing it from the oven to allow the juices to flow from the center back to the exterior, resulting in juicier bites. As it rests, the internal temperature will increase 5-10 degrees to reach your desired doneness.
6. Slice and Serve
Slice chateaubriand to your preferred serving size and if desired, finish with a coarse sea salt, and/or top with decadent Garlic Herb Butcher’s Butter, or a Sweet Red Pepper Cranberry Sauce. Serve with Chef Rose’s Spicy-Sweet Brussels Sprouts with Bacon, or your favorite side dishes for an incredible holiday meal.
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