This exciting new recipe elevates the dining experience you know and love to brave new heights by stuffing a mouthwatering and impressive Chateaubriand roast with luxuriously creamy spinach pesto and serving it over a bed of richly coated and seasoned \u201cbroken\u201d spaghetti for a brand-new experience you have to taste to believe.\u00a0 \u00a0<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- Food Processor or Blender<\/li>\n
- 1 Large Saucepan<\/li>\n
- 1 Sharp Chef\u2019s Knife<\/li>\n
- Butcher\u2019s Twine<\/li>\n
- Scissors<\/li>\n
- 1 Roasting Rack<\/li>\n
- 1 Extra-Large Cast-Iron Pan<\/li>\n
- Whisk<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Spinach-Pesto Stuffed Chateaubriand With \u201cBroken Spaghetti\u201d<\/strong><\/h2>\nThis decadent dish is held together \u2013 literally \u2013 by a world-famous filet mignon roast: Omaha Steaks Private Reserve\u00ae Chateaubriand Roast<\/a>. Hand-selected by our most experienced master butchers and triple-trimmed to exact specifications, this flawless roast is extra-aged for a minimum of 35 days to maximize flavor and tenderness and is guaranteed to wow the whole table.<\/p>\nChef\u2019s Tip: <\/strong>This plate-busting Chateaubriand takes between 24 and 48 hours to fully thaw in the refrigerator, so plan your meal ahead of time.<\/p>\n1. Whip Up Some Popeye-Approved Pesto<\/strong><\/h3>\nThis spinach pesto is the hidden soul of this dish and a cinch to make! Simply blend your crisp spinach, peppery basil leaves, complex and bold shredded Parmesan, earthy olive oil, roasted and salted nutty sunflower kernels, and a pinch of spicy crushed red pepper in a food processor or blender until they\u2019re well incorporated and you\u2019ve achieved a smooth consistency, then season to taste with salt and pepper. Set it aside until you\u2019re ready to use it \u2013 reserving two tablespoons for your broken spaghetti \u2013 and faster than you can say \u201cpresto,\u201d your pesto is done!<\/p>\n
2. Chatea-OMG You\u2019re Gonna Love This Dish<\/strong><\/h3>\nOnce your mouthwatering Omaha Steaks Private Reserve\u00ae Chateaubriand Roast<\/a> is fully thawed, remove it from the refrigerator and pat dry all over with paper towels to eliminate as much surface moisture as possible. Next, turn the roast so the short end is facing toward you, then use your sharp chef\u2019s knife to carefully make a 1-inch incision along the long side. Continue to make 1-inch incisions along the seam on the inside of the cut, rolling the Chateaubriand out until it\u2019s butterflied and 1-inch in thickness, then press it flat with your hands.<\/p>\nNow take half of your homemade spinach pesto (not including what\u2019s reserved for the pasta) and coat a thin layer of it inside the butterflied Chateaubriand, leaving a 1-inch border without pesto. Carefully roll your Chateaubriand up from the long end without spilling any pesto, then tie off every 2 inches with the 8 pieces of butcher’s twine, spacing them evenly and double knotting them, then trim any excess twine for a clean look.<\/p>\n
Next, rub your roast down with 2 tablespoons of olive oil and season it generously with salt and pepper before leaving it on the counter to come to room temperature over about 30 minutes. In the meantime, preheat your oven to 250 degrees Fahrenheit. Once your stuffed Chateaubriand has come to room temperature, place it on a roasting rack and put it on the center rack of your oven, cooking for about 45 minutes, or until the internal temperature reaches 115 degrees Fahrenheit for rare doneness. Prefer a different level of doneness? The Omaha Steaks Roast Cooking Chart<\/a> is your go-to source for ensuring your gourmet food is cooked exactly how you want it!<\/p>\nOnce your roast has reached 5 degrees below your desired doneness, add low-smoke-point grapeseed oil to an extra-large cast-iron pan and bring it to medium-high heat. Sear your cooked Chateaubriand for about 45 seconds on each side until they\u2019re all beautifully browned, then add your creamy butter and use a spoon to butter-baste on each side for about 15 seconds. Now rest your Chateaubriand for 15 to 20 minutes to allow those mouthwatering juices to redistribute for the perfect bite.<\/p>\n
3. Break Spaghetti \u2013 Not Dinner Plans<\/strong><\/h3>\nWhile your roast rests, we\u2019re going to start cooking your broken spaghetti. If you\u2019re a pasta purist who believes \u201cbreaking\u201d spaghetti should be illegal, this next step may be new to you! And if you\u2019re already a master spaghetti-breaker, don\u2019t worry, we won\u2019t tell anyone. For those amateurs, \u201cbroken spaghetti\u201d is exactly what it sounds like! You simply bend dry spaghetti until it breaks into 1- to 1.5-inch pieces. Next, cook the spaghetti in boiling water until it has reached al dente doneness, strain, and then blanch by immediately plunging into cold water before straining again.<\/p>\n
While your broken spaghetti cooks, add olive oil to a large saucepan and bring it to medium-high heat. Next, add your peppery red onions and saut\u00e9 them for 30 seconds until they\u2019re lightly brown and fragrant before adding sweet and acidic grape tomatoes and a pinch of salt, pepper, and hot crushed red pepper. Saut\u00e9 it all until the tomatoes are slightly blistered (which should only take 90 seconds to 2 minutes) and then carefully press down and mash the tomatoes. Now it\u2019s time to add your pungent garlic and lightly saut\u00e9 it all for 15 seconds before adding savory chicken stock and reducing the liquid by half in volume over about 1 minute.<\/p>\n
Pesto and spaghetti time! Add your reserved pesto and heavy cream and stir until it\u2019s all well incorporated and beginning to boil, then reduce to medium heat and cook until the mixture is slightly thickened, which should only take about 1 minute. Next, add your al dente blanched spaghetti and peppery basil to the pan and toss it all together until the spaghetti is well coated, then add your nutty Parmesan and toss again until the sauce thickens and you achieve a cheese sauce-like consistency. Season to taste with salt and pepper and you\u2019re done! \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n
4. Chatea-Oh Yea Time!<\/strong><\/h3>\nAlmost time to plate! First, once your roast is rested, use the butcher\u2019s twine as a guide and cut each slice so the twine is in the center. Add your olive oil to any remaining unused pesto to thin it out, then season it to taste with salt and pepper and get ready to plate! A meal this amazing deserves to be beautifully displayed. Start by placing your sauced broken spaghetti in the center of the plate, then top it with one spinach-pesto stuffed Chateaubriand slice, finish by drizzling it all with the thinned out spinach pesto, and then sit down to enjoy the delicious fruits of your labor!<\/p>\n
How to Make Spinach-Pesto Stuffed Chateaubriand With \u201cBroken Spaghetti\u201d<\/strong><\/h2>\nThis decadent dish is held together \u2013 literally \u2013 by a world-famous filet mignon roast: Omaha Steaks Private Reserve\u00ae Chateaubriand Roast<\/a>. Hand-selected by our most experienced master butchers and triple-trimmed to exact specifications, this flawless roast is extra-aged for a minimum of 35 days to maximize flavor and tenderness and is guaranteed to wow the whole table.<\/p>\nChef\u2019s Tip: <\/strong>This plate-busting Chateaubriand takes between 24 and 48 hours to fully thaw in the refrigerator, so plan your meal ahead of time.<\/p>\n1. Whip Up Some Popeye-Approved Pesto<\/strong><\/h3>\nThis spinach pesto is the hidden soul of this dish and a cinch to make! Simply blend your crisp spinach, peppery basil leaves, complex and bold shredded Parmesan, earthy olive oil, roasted and salted nutty sunflower kernels, and a pinch of spicy crushed red pepper in a food processor or blender until they\u2019re well incorporated and you\u2019ve achieved a smooth consistency, then season to taste with salt and pepper. Set it aside until you\u2019re ready to use it \u2013 reserving two tablespoons for your broken spaghetti \u2013 and faster than you can say \u201cpresto,\u201d your pesto is done!<\/p>\n
2. Chatea-OMG You\u2019re Gonna Love This Dish<\/strong><\/h3>\nOnce your mouthwatering Omaha Steaks Private Reserve\u00ae Chateaubriand Roast<\/a> is fully thawed, remove it from the refrigerator and pat dry all over with paper towels to eliminate as much surface moisture as possible. Next, turn the roast so the short end is facing toward you, then use your sharp chef\u2019s knife to carefully make a 1-inch incision along the long side. Continue to make 1-inch incisions along the seam on the inside of the cut, rolling the Chateaubriand out until it\u2019s butterflied and 1-inch in thickness, then press it flat with your hands.<\/p>\nNow take half of your homemade spinach pesto (not including what\u2019s reserved for the pasta) and coat a thin layer of it inside the butterflied Chateaubriand, leaving a 1-inch border without pesto. Carefully roll your Chateaubriand up from the long end without spilling any pesto, then tie off every 2 inches with the 8 pieces of butcher’s twine, spacing them evenly and double knotting them, then trim any excess twine for a clean look.<\/p>\n
Next, rub your roast down with 2 tablespoons of olive oil and season it generously with salt and pepper before leaving it on the counter to come to room temperature over about 30 minutes. In the meantime, preheat your oven to 250 degrees Fahrenheit. Once your stuffed Chateaubriand has come to room temperature, place it on a roasting rack and put it on the center rack of your oven, cooking for about 45 minutes, or until the internal temperature reaches 115 degrees Fahrenheit for rare doneness. Prefer a different level of doneness? The Omaha Steaks Roast Cooking Chart<\/a> is your go-to source for ensuring your gourmet food is cooked exactly how you want it!<\/p>\nOnce your roast has reached 5 degrees below your desired doneness, add low-smoke-point grapeseed oil to an extra-large cast-iron pan and bring it to medium-high heat. Sear your cooked Chateaubriand for about 45 seconds on each side until they\u2019re all beautifully browned, then add your creamy butter and use a spoon to butter-baste on each side for about 15 seconds. Now rest your Chateaubriand for 15 to 20 minutes to allow those mouthwatering juices to redistribute for the perfect bite.<\/p>\n
3. Break Spaghetti \u2013 Not Dinner Plans<\/strong><\/h3>\nWhile your roast rests, we\u2019re going to start cooking your broken spaghetti. If you\u2019re a pasta purist who believes \u201cbreaking\u201d spaghetti should be illegal, this next step may be new to you! And if you\u2019re already a master spaghetti-breaker, don\u2019t worry, we won\u2019t tell anyone. For those amateurs, \u201cbroken spaghetti\u201d is exactly what it sounds like! You simply bend dry spaghetti until it breaks into 1- to 1.5-inch pieces. Next, cook the spaghetti in boiling water until it has reached al dente doneness, strain, and then blanch by immediately plunging into cold water before straining again.<\/p>\n
While your broken spaghetti cooks, add olive oil to a large saucepan and bring it to medium-high heat. Next, add your peppery red onions and saut\u00e9 them for 30 seconds until they\u2019re lightly brown and fragrant before adding sweet and acidic grape tomatoes and a pinch of salt, pepper, and hot crushed red pepper. Saut\u00e9 it all until the tomatoes are slightly blistered (which should only take 90 seconds to 2 minutes) and then carefully press down and mash the tomatoes. Now it\u2019s time to add your pungent garlic and lightly saut\u00e9 it all for 15 seconds before adding savory chicken stock and reducing the liquid by half in volume over about 1 minute.<\/p>\n
Pesto and spaghetti time! Add your reserved pesto and heavy cream and stir until it\u2019s all well incorporated and beginning to boil, then reduce to medium heat and cook until the mixture is slightly thickened, which should only take about 1 minute. Next, add your al dente blanched spaghetti and peppery basil to the pan and toss it all together until the spaghetti is well coated, then add your nutty Parmesan and toss again until the sauce thickens and you achieve a cheese sauce-like consistency. Season to taste with salt and pepper and you\u2019re done! \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n
4. Chatea-Oh Yea Time!<\/strong><\/h3>\nAlmost time to plate! First, once your roast is rested, use the butcher\u2019s twine as a guide and cut each slice so the twine is in the center. Add your olive oil to any remaining unused pesto to thin it out, then season it to taste with salt and pepper and get ready to plate! A meal this amazing deserves to be beautifully displayed. Start by placing your sauced broken spaghetti in the center of the plate, then top it with one spinach-pesto stuffed Chateaubriand slice, finish by drizzling it all with the thinned out spinach pesto, and then sit down to enjoy the delicious fruits of your labor!<\/p>\n
Chef\u2019s Tip: <\/strong>This plate-busting Chateaubriand takes between 24 and 48 hours to fully thaw in the refrigerator, so plan your meal ahead of time.<\/p>\n This spinach pesto is the hidden soul of this dish and a cinch to make! Simply blend your crisp spinach, peppery basil leaves, complex and bold shredded Parmesan, earthy olive oil, roasted and salted nutty sunflower kernels, and a pinch of spicy crushed red pepper in a food processor or blender until they\u2019re well incorporated and you\u2019ve achieved a smooth consistency, then season to taste with salt and pepper. Set it aside until you\u2019re ready to use it \u2013 reserving two tablespoons for your broken spaghetti \u2013 and faster than you can say \u201cpresto,\u201d your pesto is done!<\/p>\n Once your mouthwatering Omaha Steaks Private Reserve\u00ae Chateaubriand Roast<\/a> is fully thawed, remove it from the refrigerator and pat dry all over with paper towels to eliminate as much surface moisture as possible. Next, turn the roast so the short end is facing toward you, then use your sharp chef\u2019s knife to carefully make a 1-inch incision along the long side. Continue to make 1-inch incisions along the seam on the inside of the cut, rolling the Chateaubriand out until it\u2019s butterflied and 1-inch in thickness, then press it flat with your hands.<\/p>\n Now take half of your homemade spinach pesto (not including what\u2019s reserved for the pasta) and coat a thin layer of it inside the butterflied Chateaubriand, leaving a 1-inch border without pesto. Carefully roll your Chateaubriand up from the long end without spilling any pesto, then tie off every 2 inches with the 8 pieces of butcher’s twine, spacing them evenly and double knotting them, then trim any excess twine for a clean look.<\/p>\n Next, rub your roast down with 2 tablespoons of olive oil and season it generously with salt and pepper before leaving it on the counter to come to room temperature over about 30 minutes. In the meantime, preheat your oven to 250 degrees Fahrenheit. Once your stuffed Chateaubriand has come to room temperature, place it on a roasting rack and put it on the center rack of your oven, cooking for about 45 minutes, or until the internal temperature reaches 115 degrees Fahrenheit for rare doneness. Prefer a different level of doneness? The Omaha Steaks Roast Cooking Chart<\/a> is your go-to source for ensuring your gourmet food is cooked exactly how you want it!<\/p>\n Once your roast has reached 5 degrees below your desired doneness, add low-smoke-point grapeseed oil to an extra-large cast-iron pan and bring it to medium-high heat. Sear your cooked Chateaubriand for about 45 seconds on each side until they\u2019re all beautifully browned, then add your creamy butter and use a spoon to butter-baste on each side for about 15 seconds. Now rest your Chateaubriand for 15 to 20 minutes to allow those mouthwatering juices to redistribute for the perfect bite.<\/p>\n While your roast rests, we\u2019re going to start cooking your broken spaghetti. If you\u2019re a pasta purist who believes \u201cbreaking\u201d spaghetti should be illegal, this next step may be new to you! And if you\u2019re already a master spaghetti-breaker, don\u2019t worry, we won\u2019t tell anyone. For those amateurs, \u201cbroken spaghetti\u201d is exactly what it sounds like! You simply bend dry spaghetti until it breaks into 1- to 1.5-inch pieces. Next, cook the spaghetti in boiling water until it has reached al dente doneness, strain, and then blanch by immediately plunging into cold water before straining again.<\/p>\n While your broken spaghetti cooks, add olive oil to a large saucepan and bring it to medium-high heat. Next, add your peppery red onions and saut\u00e9 them for 30 seconds until they\u2019re lightly brown and fragrant before adding sweet and acidic grape tomatoes and a pinch of salt, pepper, and hot crushed red pepper. Saut\u00e9 it all until the tomatoes are slightly blistered (which should only take 90 seconds to 2 minutes) and then carefully press down and mash the tomatoes. Now it\u2019s time to add your pungent garlic and lightly saut\u00e9 it all for 15 seconds before adding savory chicken stock and reducing the liquid by half in volume over about 1 minute.<\/p>\n Pesto and spaghetti time! Add your reserved pesto and heavy cream and stir until it\u2019s all well incorporated and beginning to boil, then reduce to medium heat and cook until the mixture is slightly thickened, which should only take about 1 minute. Next, add your al dente blanched spaghetti and peppery basil to the pan and toss it all together until the spaghetti is well coated, then add your nutty Parmesan and toss again until the sauce thickens and you achieve a cheese sauce-like consistency. Season to taste with salt and pepper and you\u2019re done! \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n Almost time to plate! First, once your roast is rested, use the butcher\u2019s twine as a guide and cut each slice so the twine is in the center. Add your olive oil to any remaining unused pesto to thin it out, then season it to taste with salt and pepper and get ready to plate! A meal this amazing deserves to be beautifully displayed. Start by placing your sauced broken spaghetti in the center of the plate, then top it with one spinach-pesto stuffed Chateaubriand slice, finish by drizzling it all with the thinned out spinach pesto, and then sit down to enjoy the delicious fruits of your labor!<\/p>\n1. Whip Up Some Popeye-Approved Pesto<\/strong><\/h3>\n
2. Chatea-OMG You\u2019re Gonna Love This Dish<\/strong><\/h3>\n
3. Break Spaghetti \u2013 Not Dinner Plans<\/strong><\/h3>\n
4. Chatea-Oh Yea Time!<\/strong><\/h3>\n
![\"Spinach-Pesto](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2024\/02\/Spinach-Pesto-Stuffed-Chateaubriand-with-Broken-Spaghetti-Recipe-Chef-Rose-Blog-150x150.jpg\")
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