Chateaubriand Roast with Butcher’s Butter
- by Omaha Steaks
- Nov 30, 2020
Chateaubriand with butcher’s butter is the perfect holiday recipe for filet mignon steak lovers. This roast-size filet mignon cut from the tenderloin filet is a rich and tender holiday centerpiece.
A chateaubriand roast is incredibly tender – ours are aged at least 28 day to naturally maximize tenderness. It has a delicately mild beef flavor for a sophisticated roast. The chateaubriand is carved by one of our 100 master butchers and is expertly trimmed for the perfect roast.
Serve 4-16 people with our variety of chateaubriand roasts available. Select 2, 4 or 6 lb roast or contact our custom butcher services to get the exact cut of filet mignon roast you want.
There are many recipes for chateaubriand and one of our favorites is the beef wellington. If this recipe is too intimidating, we also have pre-made individual beef wellingtons for an unbelievable holiday meal.
This roast is so flavorful and tender, you can keep it simple by seasoning and cooking to your desired doneness with the instructions below. Then top with this decadent butcher’s butter for a celebratory meal worthy of your occasion. This butcher’s butter is easy to make and adds rich, delicate flavors to your chateaubriand roast. Made with fresh herbs, this butter adds delicious flavors and a festive color to your main holiday dish.
How to Cook a Chateaubriand Roast:
Sear and Slow Roast Method
Preheat the oven to 250°F. Lightly oil and season roast. Sear roasts in a large pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to this chart for approximate cooking times. Allow 15-20 minutes resting time before slicing and serving.
Quick Roast Method*
Preheat oven to 400°F. Lightly oil and season roast. Place on an elevated rack in a roasting pan. Roast uncovered, using times from this roast cooking chart. Allow 20-40 minutes resting time before slicing.
Serve with garlic herb butcher’s butcher for a decadent meal.
Garlic Herb Butcher's Butter
- ¼ c. salted butter
- ¼ c. duck fat
- ½ tsp. fresh rosemary minced
- 1 tsp. fresh thyme minced
- 1 clove garlic minced
- ½ anchovy filet minced
- 1/8 tsp. black pepper
- Combine all ingredients in a small sauce pan. Heat on low 3-5 minutes, until fragrant. Remove from heat and serve.
- Bacon Wrapped Smoked Chateaubriand
- The Butcher’s Guide: What is a Chateaubriand?
- How to Cook a Chateaubriand – 3 Ways
- Holiday Roast – Sweet Red Pepper Cranberry Sauce
Editor’s Note: This post was originally published in November 2018 and has been updated for freshness and comprehensiveness.
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