The Block

Mustard & Rosemary Crusted Chateaubriand


Mustard & Rosemary Crusted Chateaubriand

The epitome of elegant roasts, this Chateaubriand is dressed in a savory rub of whole grain mustard and coarsely chopped rosemary, pan seared and then finished in a slow oven. This ensures even coloring throughout the roast and retains maximum juice and flavor. A magnificent entree for an intimate dinner for two.
Prep Time10 mins
Cook Time50 mins
Course: Main Course
Keyword: Chateaubriand, Tenderloin Roast, Roast
Servings: 2
Calories: 470kcal


  • 1-10 oz Omaha Steaks Chateaubriand #442
  • 1/4 cup Canola Oil
  • 1/4 cup Whole Grain Mustard
  • 1 Tbsp. Omaha Steaks Private Reserve Seasoning
  • 1 Large Sprig Rosemary


  • Thaw roast completely in refrigerator overnight.
  • Preheat oven to 250°F.
  • Cut rosemary sprig in half. Remove rosemary leaves from stem from one half of the sprig and roughly chop.
  • Remove roast from packaging; drain off excess juice. Rub with Whole Grain Mustard and coarsely chopped rosemary.
  • Sprinkle Omaha Steaks Private Reserve Seasoning on entire roast.
  • Preheat a large sauté pan or roasting pan until very hot, using proper ventilation.
  • Add about 1/4 cup of Canola Oil to pan; wait until oil is hot.
  • Carefully place seasoned roast in pan, waiting to brown before rotating. Brown and rotate for all 4 sides.
  • Place roast on wire roasting rack in roasting pan; avoid roast touching bottom of pan. Place other half of rosemary sprig on roast.


Calories: 470kcal | Protein: 31g | Cholesterol: 100mg | Sodium: 320mg

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