Some meals speak the language of the season – rich, slow-roasted, and full of flavor. This rosemary-garlic chateaubriand brings that spirit to life, nestled under a velvety red wine mushroom sauce and served with a nutty, caramelized acorn squash. It’s hearty yet elegant, the kind of dish that draws everyone to the table and invites them to linger. A holiday centerpiece that feels indulgent without overcomplicating the joy of good food. It’s the kind of recipe that turns a meal into a memory.
Why We Love This Chateaubriand Recipe
What makes this chateaubriand so magical? It’s the perfect blend of elegance and comfort. This rosemary-garlic chateaubriand is tender and savory. A silky red wine mushroom sauce adds just the right touch of luxury, while the roasted Parmesan-acorn squash brings balance with its sweet, nutty warmth. You’ve got a complete holiday meal that’s elegant enough for a celebration but cozy enough to feel at home.
Tools You’ll Need Before You Start
- Roasting Rack
- Meat Thermometer
- 2 Medium Bowls
- 1 Large Baking Sheet
- 1 Small Bowl
- 1 Small Saucepan
- 1 Extra-Large Cast-Iron Pan
- Whisk
How to Make Rosemary-Garlic Chateaubriand With Red Wine Mushroom Sauce & Roasted Parmesan Acorn Squash
Chateaubriand isn’t an everyday meal, which makes it perfect for the holidays! Omaha Steaks Butcher’s Cut Chateaubriand is a roast-sized filet mignon that is double-trimmed by master butchers and aged for at least 30 days for incredible flavor, earning the coveted USDA Certified Very Tender designation. For even more richness, Omaha Steaks Red Wine & Mushroom Finishing Sauce is the perfect complement.
1. Gather ‘Round: The Roast That Steals the Show
To cook the perfect chateaubriand, start by thawing in the refrigerator for 24 to 48 hours. Once fully thawed, pat dry with paper towels and season with salt and pepper. Let the filet mignon roast sit out at room temperature on the counter for about 30 minutes. Next, rub the rosemary-garlic oil all over the roast and let it sit at room temperature for an additional 30 minutes, allowing the flavors to sink in.
While the chateaubriand comes to temperature, preheat your oven to 250 degrees Fahrenheit. Heat an extra-large cast-iron pan over medium-high heat until hot. Add the grapeseed oil and sear the roast on all sides for about 45 seconds until browned. Add butter to the pan and baste the roast with it for about 15 seconds per side.
Transfer the chateaubriand to a roasting rack and place it on the center rack of the oven. Roast for about one hour until the internal temperature is 120 degrees Fahrenheit via a meat thermometer for rare doneness. Refer to our helpful Omaha Steaks Roast Cooking Chart for different doneness temperatures.Once done, remove the chateaubriand from the oven and let it rest for 15 to 20 minutes before slicing.
2. Squashing Expectations: A Parmesan Twist Everyone Will Crave
During the holidays, every dish on the table should feel a little special, and this Parmesan acorn squash delivers just the right touch of cozy elegance.
Increase the oven temperature to 400 degrees Fahrenheit. While waiting for the oven, trim about a half-inch from the top and bottom of the squash. Slice down the middle and remove the seeds with a spoon. Then, slice the squash lengthwise into half-inch slices.
Toss the squash slices in a medium bowl with olive oil, salt, and pepper. Arrange them on a large baking sheet and roast for 15 minutes, then flip the slices and roast for another 10 minutes.
While the squash finishes roasting, mix the Parmesan cheese and thyme in a clean medium bowl. Sprinkle the Parmesan-thyme mixture evenly over the squash. Roast for an additional five minutes until the cheese is crispy, golden, and bubbling. Serve warm alongside the chateaubriand.
3. Pour It On: The Sauce That Brings the Holiday Magic
Earthy mushrooms, bold red wine, and sautéed bacon blend beautifully in this savory Omaha Steaks Red Wine & Mushroom Finishing Sauce, tying your whole holiday meal together.
To prepare, place the sauce pouch in a small bowl of hot tap water and let it thaw for 18-20 minutes. Once thawed, pour the sauce into a small saucepan and heat over low-to-medium heat. Whisk occasionally for three to four minutes or until the sauce begins to simmer.
Spoon over the chateaubriand and serve with the Parmesan acorn squash for a holiday meal that feels rich, cozy, and complete.
Rosemary-Garlic Chateaubriand With Red Wine Mushroom Sauce & Roasted Parmesan Acorn Squash
Ingredients
Prime Rib Chateaubriand
- 1 4 lb. Omaha Steaks Butcher’s Cut Chateaubriand thawed
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 3 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
- Rosemary-Garlic Oil
Wine & Mushroom Finishing Sauce
- 1 12 oz. pkg. Omaha Steaks Red Wine & Mushroom Finishing Sauce
Rosemary-Garlic Oil
- 4 large garlic cloves, minced
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh rosemary, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Parmesan Acorn Squash
- 1 large acorn squash, about 1 1/2 to 2 pounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme leaves, minced
Instructions
Rosemary-Garlic Oil
- Place all ingredients in a medium bowl and whisk until fully incorporated.
Chateaubriand
- Thaw the chateaubriand in the refrigerator for 24 to 48 hours or until completely thawed.
- Remove from the refrigerator and pat dry all over with paper towels. Season with salt and pepper, then sit at room temperature for about 30 minutes.
- Rub the rosemary-garlic oil all over and let it sit for another 30 minutes.
- Preheat the oven to 250 degrees Fahrenheit.
- Add grapeseed oil to an extra-large cast-iron pan and bring to medium-high heat. Sear the roast on all sides until browned, about 60-90 seconds per side. Add butter to the pan and baste for about 15 seconds per side.
- Transfer the chateaubriand to a roasting rack and place it on the center rack of the oven.
- Roast for about 1 hour until the internal temperature is 120 degrees Fahrenheit via a meat thermometer for rare doneness. Refer to our helpful Omaha Steaks Roast Cooking Chart for different doneness temperatures.
- Let the chateaubriand rest for 15 to 20 minutes, then slice.
- Serve with Parmesan-acorn squash and red wine mushroom finishing sauce.
Parmesan Acorn Squash
- Preheat oven to 400 degrees Fahrenheit.
- Trim about 1/2" from the top and bottom of the squash, slice down the middle, and remove the seeds with a spoon.
- Slice acorn squash lengthwise in 1/2" slices and put into a medium bowl.
- Toss with olive oil and salt and pepper.
- Then lay it flat on a large baking sheet.
- Roast in the oven for 15 minutes; then flip the slices and roast for an additional 10 minutes.
- In a medium bowl, combine the Parmesan cheese and thyme.
- Top the squash slices evenly with the Parmesan-thyme mixture and roast for an additional 5 minutes until the cheese is crispy, browned, and bubbly.
- Serve warm with chateaubriand.
Red Wine & Mushroom Finishing Sauce
- Place sauce pouch in a small bowl of hot tap water to thaw for 18-20 minutes.
- Pour sauce into a small saucepan and heat on low-medium heat.
- Whisk occasionally for 3 to 4 minutes or until the sauce begins to simmer.
- Serve warm with chateaubriand.
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